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Oven-Roasted Shrimp and Asparagus
with brown rice

Active: 35 Total: 45

A hands-off sheet pan meal is one of the simplest routes to dinner we can think of. This one combines shrimp and fresh vegetables with spices and zesty lemon-butter for maximum flavor.
Smarts: Keep an eye on individual components - if any ingredient seems done before the rest, remove it from the tray and set it aside while the others finish.



Brown Rice:
  • Rice, brown (uncooked) - 1 cup
Oven-Roasted Shrimp and Asparagus:
  • Shrimp - 1 lb , defrosted
  • Garlic powder - 3/4 tsp
  • Paprika - 3/4 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Asparagus - 1 lb , trimmed
  • Garlic - 2 cloves , chopped
  • Lemons - 1/2 , wedges
  • Parsley - 2 Tbsp , chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Tomatoes, cherry or grape - 1 cup , left whole
  • Butter - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Brown rice - Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Shrimp - Defrost and pat dry.

  3. Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine garlic powder, paprika, salt, and black pepper and store in an airtight container. (Can be done up to 5 days ahead)

  4. Asparagus / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Parsley - Prep as directed.

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  1. Heat oven to 425F / 218C degrees. Brush a sheet pan with some cooking oil, coat with cooking spray, or line with parchment paper.

  2. In a large bowl, toss asparagus with garlic, first portion of olive oil, and some salt and pepper. Spread out on one side of the sheet pan (or use two pans if everything won’t fit comfortably on one).

  3. Place tomatoes in the bowl and toss with any remaining oil and garlic left in the bowl. Season tomatoes with some salt and spread them out in the center of the sheet pan.

  4. Transfer the pan to the oven and bake for 5-6 minutes to get the vegetables started cooking.

  5. While vegetables roast, toss shrimp with seasoning mix and second portion of olive oil.

  6. Remove sheet pan from the oven and spread out the shrimp on the empty side of the pan. Return pan to the oven and continue roasting until shrimp is opaque and cooked through, about 3-4 minutes more.

  7. Melt butter in the microwave (~15-20 seconds) and whisk lemon juice into melted butter.

  8. Drizzle lemon butter over the shrimp and top everything with chopped parsley.

  9. If brown rice was made ahead, warm it in the microwave.

  10. Make a bed of brown rice on serving plates. Top rice with shrimp and tomatoes. Serve roasted asparagus on the side along with lemon wedges to squeeze over everything. Enjoy!



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