Sheet-Pan Shrimp & Asparagus

Name: Sheet-Pan Shrimp & Asparagus
Total time: 25 min
Ingredients: 2 tablespoons unsalted butter, melted; 2 tablespoons extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon crushed red pepper, plus more for garnish; 3 tablespoons lime juice, divided; 1 pound fresh asparagus, trimmed; 1 pound large raw shrimp, peeled and deveined; 2 teaspoons toasted sesame oil; Chopped fresh cilantro for garnish

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Total: 25 minutes

Author : Pam Lolley

Ingredients

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2 tablespoons unsalted butter, melted2 tablespoons extra-virgin olive oil½ teaspoon salt¼ teaspoon crushed red pepper, plus more for garnish3 tablespoons lime juice, divided1 pound fresh asparagus, trimmed1 pound large raw shrimp, peeled and deveined2 teaspoons toasted sesame oilChopped fresh cilantro for garnish

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Instructions

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Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.

Step 2

Whisk butter, olive oil, salt, crushed red pepper and 2 tablespoons lime juice together in a small bowl. Arrange asparagus and shrimp in an even layer on the prepared baking sheet. Drizzle with the butter mixture and toss to coat. Bake until the asparagus is tender-crisp and the shrimp are cooked through, 10 to 12 minutes. Drizzle the asparagus and shrimp evenly with sesame oil and the remaining 1 tablespoon lime juice. Garnish with crushed red pepper and/or cilantro, if desired.