This dinner was just delicious. I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. I will give you a range of time for anywhere from under 16 to under 8. Timing will vary depending on your oven and the size of the shrimp you use. The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.
1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on
Extra – Virgin Olive Oil
3 cloves of garlic-minced
1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it
2 Lemons, 1 for zest and juice of, the other 1 thinly sliced
1 lb. Asparagus-trimmed
1 lb. Fingerling Potatoes–halved lengthwise
Kosher Salt and Freshly Ground Pepper–read directions for amounts
Preheat oven to 400 degrees.
Spray a large rimmed baking sheet for easy clean up
Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.
In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.
While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper, Set aside
Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.
After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes, potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.
When I removed from oven I sprinkled with lemon zest. Perfection on a plate!
*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.