Five-ingredient sheet-pan lemony shrimp & asparagus
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This quick and easy five-ingredient dish makes a perfect busy-weeknight dinner. Simply serve with brown rice or quinoa (precooked and frozen for speed and convenience), and you’re ready to eat in 20 minutes.
Ingredients
Cooking spray
4 spray(s)
Olive oil
2 Tbsp
Lemon zest
1 Tbsp
Fresh lemon juice
2 Tbsp
Kosher salt
½ tsp
Black pepper
½ tsp
Garlic
3 clove(s), minced
Uncooked shrimp
1 pound(s), large, peeled and deveined
Asparagus
1 pound(s), spears, trimmed
Yellow bell pepper
1 large, vertically sliced
Instructions
1
Preheat the oven to 425°F. Coat a sheet pan with cooking spray.
2
In a small bowl, whisk together the oil, lemon zest, lemon juice, salt, black pepper, and garlic.
3
Arrange the shrimp, asparagus, and bell pepper on the prepared sheet pan. Drizzle the sauce over the mixture and toss gently to coat. Roast until the shrimp is cooked through and the asparagus is crisp-tender, 10 minutes.
4
Serving size: about 1 ½ cups
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