Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes
When dinner needs to be quick and delicious with a minimum amount of clean up, this sheet pan lemon ginger shrimp with veggies & potatoes comes to the rescue and will please the entire family in less than 30 minutes!
Servings: 6 servings
- 1 pound raw shrimp shelled and deveined
- 1 pound baby yellow potatoes quartered
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 2½ tablespoons ginger paste
- 1 tablespoon lemongrass paste
- 4 cups fresh broccoli florets
- 2 cups cut fresh asparagus 1½" pieces
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ tablespoon sesame seeds optional
Preheat oven to 425°
Place the first 10 ingredients into a very large bowl and toss well to coat.
Turn the ingredients out onto a large baking sheet in an even layer.
Sprinkle with sesame seeds.
Place the baking sheet in the preheated oven for 15 minutes.
Remove the baking sheet. Flip and stir the ingredients and return the baking sheet back to the oven for an additional 15 minutes. Or until the potatoes are fork tender and the shrimp are pink and opaque.
1 Serving = 1 cup
Tools and equipment:
baking sheet, large bowl, spatula, chef's knife, cutting board
Serving: 1serving | Calories: 244kcal | Carbohydrates: 20g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1197mg | Potassium: 682mg | Fiber: 4g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 75.1mg | Calcium: 180mg | Iron: 4mg