Zesty Lemon Herb Shrimp with Asparagus and Cherry Tomatoes
This vibrant and flavorful dish features succulent shrimp, tender asparagus, and burst cherry tomatoes, all tossed in a zesty lemon-herb dressing and roasted to perfection. It's a quick and healthy meal, perfect for a weeknight dinner.
Equipment
- Oven
- Large rimmed baking sheet
- Medium bowl
Ingredients
Main Ingredients
- 1.5 lbs raw shrimp peeled and deveined, tails on or off
- 1 lb asparagus tough ends trimmed, cut into 1-inch pieces
- 1 pint cherry tomatoes
Dressing & Seasoning
- 1/4 cup extra virgin olive oil
- 3 garlic minced
- lemon Zest and juice of 1
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
Garnish
- Fresh parsley or dill chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, combine asparagus and cherry tomatoes with 2 tablespoons of olive oil, half of the minced garlic, oregano, thyme, salt, and pepper; toss and spread in a single layer.
- Roast the vegetables for 10 minutes.
Shrimp & Final Roasting
- While vegetables roast, pat shrimp dry and toss with remaining 2 tablespoons olive oil, garlic, lemon zest, red pepper flakes (if using), salt, and pepper.
- After 10 minutes, remove the baking sheet from the oven, add the seasoned shrimp in a single layer among the vegetables, and return to the oven.
- Roast for another 8-12 minutes, or until shrimp are pink and opaque and asparagus is tender-crisp; avoid overcooking the shrimp.
- Once cooked, squeeze fresh lemon juice over the dish, garnish with fresh parsley or dill if desired, and serve immediately.
Notes
For best results, do not overcrowd the baking sheet. If necessary, use two baking sheets to ensure vegetables and shrimp roast evenly.