This easy recipe for Sheet Pan Lemon Garlic Prawns with asparagus and roasted potatoes cooks in 30 minutes. Crisp roasted potatoes, tender asparagus spears and spicy garlic butter shrimp make a quick, healthy meal!
Course Entrée/Main Dish
Cuisine American, West Coast
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Flavour & Savour
2mediumYukon Gold or yellow potatoes,diced
1/2bunchasparagus* see note
1tbspolive oil,extra virgin
salt and pepperto taste
1lbprawns or large wild shrimp,peeled and deveined
Preheat oven to 400° F. Place a sheet pan in the centre of the oven.
Chop potatoes, place in a bowl and cover with cold water. Let them sit for 20 - 30 minutes to help remove some of the starch. Drain and pat dry before tossing with 1 1/2 tsp of olive oil and sprinkling with salt and pepper.
Using stove mitts, remove the hot sheet pan from the oven and add the potatoes, spreading them out so they roast evenly instead of cooking in their own steam.
While the potatoes are cooking, trim the tough ends from the asparagus, either by snapping them off or slicing them. Toss with remaining 1 1/2 teaspoons oil and set aside.
Combine olive oil, lemon juice, garlic, ginger, crushed red pepper flakes, and paprika in a bowl. Add prawns and toss to coat. Since the marinade has lemon juice, don't let the prawns marinate for more than 30 minutes. The acid in the lemon juice will start to break down the tender prawns and make them mushy.
When potatoes are almost fork tender, (after about 15 minutes of roasting), remove the pan from the oven, flip them over and add the asparagus spears to the pan.
Return to the oven for 5 minutes or until asparagus is almost fork tender.
Add the prawns to the pan and return to the oven for 3 minutes. Use tongs to flip the prawns over so they cook evenly. Drizzle with melted butter. Return to the oven for 2 - 3 minutes, then serve while hot. Garnish with freshly ground black pepper and chopped parsley and serve the meal with lemon slices.
* Asparagus is sold by the pound and a bunch of asparagus can vary in size, depending on where you buy it. Some bunches may contain as little as 10 spears, while others can have as many as 50, depending on the size of the spears. Use your judgement as to how much asparagus to cook for each serving, depending on your preference.