Sheet Pan Shrimp and Asparagus
Ingredients
The asparagus
-
1
lb
asparagus
-
½
cup
all-purpose flour
-
2
large
eggs
-
1
cup
panko bread crumbs
-
½
cup
freshly grated parmesan cheese
-
3
tsp
lemon zest
-
2
tsp
Italian seasoning
-
to taste
salt
-
to taste
black pepper
The shrimp
-
1¼
lbs
jumbo or extra large shrimp
-
5
Tbsp
butter
-
1
Tbsp
minced garlic
-
1
Tbsp
lemon juice
-
⅛
tsp
red pepper flakes
-
2
Tbsp
minced fresh parsley
Cooking essentials
-
to taste
olive oil cooking spray
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with cooking spray.
- Place flour in a shallow bowl.
- Whisk eggs with water in a second shallow bowl.
- Mix panko, parmesan, lemon zest, Italian seasoning, salt, and pepper in a third bowl.
- Rinse asparagus and coat in flour, then egg, and finally in the panko mixture.
- Arrange coated asparagus on one side of the baking sheet.
- Dry shrimp with paper towels and mix with garlic, lemon zest, Italian seasoning, red pepper flakes, salt, pepper, and melted butter.
- Place shrimp on the other side of the baking sheet.
- Spray asparagus lightly with cooking spray and bake for 10-12 minutes until cooked through.
- Drizzle remaining butter and lemon juice over shrimp, sprinkle with parsley, and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
486
Total fat
24g
Total carbohydrates
22g
Total protein
41g
Sodium
963mg
Cholesterol
457mg
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