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Mediterranean Baked Shrimp
lemon butter asparagus

Active: 30 min Total: 40 min
Baking in a spicy (or not) tomato sauce yields tender, slow-cooked shrimp. We serve this Mediterranean-style dish over lemon butter asparagus spears.


Mediterranean Baked Shrimp:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Onions - 1/2 , diced
  • Bell peppers, red - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Spinach - 4 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Tomatoes, diced (14 oz / 397 g) - 2 cans
Lemon Butter Asparagus:
  • Asparagus - 1 lb , ends trimmed
  • Butter - 3 Tbsp
  • Lemons - 1/4 , zest and juice of


  1. Shrimp - Defrost, rinse, and pat dry.
  2. Asparagus / Onions / Bell peppers / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  3. Roughly chop spinach. (Can be done up to 1 day ahead)

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  1. Heat oven to 425 F / 218 C degrees.
  2. Heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers and saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add spinach and tomatoes (including juice) and stir to combine. Simmer until sauce thickens, 4 to 5 minutes. Season with some salt and pepper. Remove from heat and stir in shrimp.
  3. Transfer to oven and bake until shrimp are cooked through, 10 to 12 minutes.
  4. While shrimp cooks, place a second skillet or frying pan over medium-high heat. Add butter. When butter is melted, add asparagus and saute until bright green and tender, 5 to 6 minutes. Remove from heat and toss with lemon juice and zest. Season with some salt and pepper and more lemon juice, to taste.
  5. Serve shrimp over asparagus spears and enjoy!



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