- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 4 -6 servings
Ingredients
For Shrimp:
- 12 ounces shrimp, peeled and deveined
- 1/2 teaspoon garlic powder
- 1/2 tablespoon Old Bay Seasoning
- 3 tablespoons Olive Oil
For Asparagus & Mushrooms:
- 1 batch asparagus (about 25 or so steams)
- 8 ounces mushrooms, cleaned and sliced
- 2 tablespoons Olive Oil
- 1 lemon, sliced
- 3 -4 dashes of pepper
- Juice from 1/2 a lemon
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400F.
- Make sure the shrimp is peeled and deveined (and defrosted if needed).
- You can leave the tails on or remove them before cooking. I removed the tails on these.
- Place the shrimp on a small bowl.
- Sprinkle on 1/2 teaspoon garlic powder and the Old Bay.
- Pour in 3 tablespoons olive oil.
- Snap the ends off of the asparagus. You'll want to remove and throw away the hard ends that were in the ground.
- Stir together and set aside.
- Just bend the asparagus a bit and snap the end, it\'ll break where it needs to.
- Throw those ends away.
- For the rest of the asparagus, snap each stem into 2-3 pieces. You can cut them if you want too.
- Toss the asparagus onto a rimmed sheet pan.
- Wipe the mushrooms off to remove any dirt, remove stems and cut into slices. (You can leave the stems on if you want)
- Drizzle with 2 tablespoons olive oil.
- Sprinkle on 1/2 teaspoon garlic powder and a dew dashes of black pepper.
- Toss everything to coat.
- Place sheet pan in the oven and roast for 15 minutes.
- Carefully remove pan from oven.
- Lay 4-5 lemon slices over the vegetables.
- Space the shrimp out over top of lemon slices and vegetables.
- Squeeze half of a lemon over the entire sheet pan meal.
- Roast in the oven for 5-6 minutes, until shrimp are cooked.
- Remove and serve!
- Serve over rice, cauliflower rice, or mashed potatoes.
- Or Just serve as is!
Leave a Comment