Roasted, succulent shrimp. Tender, grassy asparagus. Sweet, caramelized shallots. Served over greens or grains, this sheet pan shrimp dinner with roasted lemon vinaigrette will be a hit!
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Sheet Pan Shrimp Salad
Five in 25
1 Lb. Jumbo Shrimp (shell-on, deveined)
3-4 Large Shallots
1 Lb. Asparagus
1 Package Mixed Greens or Salad Mix
From the Pantry
Red Wine Vinegar
Cut the root and stem end off the shallots and peel them. Halve or quarter them depending on size. Cut the lemon in half. Place the shallots and lemon cut side down on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake at 450 for 10 minutes.
Cut the woody ends of the asparagus off. Dry the shrimp thoroughly. Add asparagus and shrimp to the pan in a single layer. Drizzle with olive oil and season with salt and pepper. Bake an additional 8-10 minutes or until the shrimp are just cooked through.
Combine olive oil, mustard, and vinegar in a roughly 3:1:1 ratio and season with salt and pepper. Squeeze in the juice of one half of the lemon and squeeze the other over the shrimp. Shake or stir the vinaigrette to combine.
Peel the shrimp and serve the shrimp, asparagus and shallots over a bed of greens, rice or pasta, drizzled with the vinaigrette.