Sheet Pan Shrimp Scampi
This Sheet Pan Shrimp Scampi is extremely fast, easy and so flavorful. A tasty dinner that is on the table in less than 30 minutes. Perfect for busy weeknights and fancy enough for company.
Servings: 6
Ingredients
Asparagus
- 1 pound asparagus, trimmed and cut into 2 inch pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Shrimp
- 1 pound large shrimp 26-30/pound, peeled, deveined and thawed
- 2 tablespoons olive oil
- 1 large lemon
- 2 tablespoons minced garlic
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ cup salted butter, cut into small cubes
Panko Topping
- ½ cup panko crumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F and line a large sheet pan with aluminum foil or parchment or grease with some olive oil.
- In a large bowl, zip top bag or directly on the sheet pan season the asparagus with olive oil, garlic powder, salt and black pepper. Spread the asparagus out in a single layer. Roast the asparagus for 10 minutes.
- While the asparagus is roasting, prepare the shrimp. In a large bowl, combine the thawed shrimp with olive oil, lemon juice from half the lemon, minced garlic, Worcestershire sauce, salt, onion powder, garlic powder, parsley, red pepper flakes and black pepper.
- Once the 10 minutes is up, push the asparagus to once side of the pan while leaving it in a single layer. Place the shrimp on the pan in a single layer. Drizzle any remaining oil and juice evenly over the shrimp.
- Place the butter cubes on top of the shrimp and asparagus. Roast for 6-8 minutes until the shrimp is fully cooked.
- While the shrimp and veggies are cooking, toast the breadcrumbs. Add the panko crumbs and olive oil to a small skillet over medium-low heat. Stir it all together until the oil is completely combined with the crumbs. Toast for 5-8 minutes until the breadcrumbs are a deep golden brown.
- Squeeze the other half of the lemon over the shrimp and asparagus. Garnish with toasted breadcrumbs, freshly grated parmesan cheese and lemon slices!
Nutrition
Calories: 252kcal | Carbohydrates: 11g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 1124mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 2mg
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