Sheet Pan Lemon Garlic Shrimp and Asparagus with Quinoa

Name: Sheet Pan Lemon Garlic Shrimp and Asparagus with Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed; 500 ml water for cooking quinoa; 2 g kosher salt divided; 680 g large shrimp, peeled and deveined thawed if frozen, patted dry; 450 g asparagus trimmed and cut into 5 cm lengths; 20 ml olive oil divided; 3 clove garlic cloves minced, divided; 1 piece lemons 1 zested and juiced, 1 cut into wedges; 3 g kosher salt divided; 1.5 g black pepper divided; 1 g red pepper flakes optional, divided; 10 ml olive oil divided; 2 clove garlic cloves minced, divided; 15 g fresh parsley chopped; 2 g kosher salt divided; 0.5 g black pepper divided; 1 piece lemons 1 zested and juiced, 1 cut into wedges

A complete 30-minute sheet pan dinner built around shrimp and asparagus, with quinoa cooked on the stovetop while the pan roasts. Lemon zest and juice sharpen the vegetables and shrimp, and parsley finishes the dish with a fresh herb note.

By Julienne

Sheet Pan Lemon Garlic Shrimp and Asparagus with Quinoa

Cook time: 20 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
500 ml water for cooking quinoa
2 g kosher salt divided
680 g large shrimp, peeled and deveined thawed if frozen, patted dry
450 g asparagus trimmed and cut into 5 cm lengths
20 ml olive oil divided
3 clove garlic cloves minced, divided
1 piece lemons 1 zested and juiced, 1 cut into wedges
3 g kosher salt divided
1.5 g black pepper divided
1 g red pepper flakes optional, divided
10 ml olive oil divided
2 clove garlic cloves minced, divided
15 g fresh parsley chopped
2 g kosher salt divided
0.5 g black pepper divided
1 piece lemons 1 zested and juiced, 1 cut into wedges

Instructions

Heat the oven to 220 C. Put the rinsed quinoa, water, and 2 g of the salt into a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Keep covered off the heat for 5 minutes, then fluff. Quinoa grains are tender, translucent, and have absorbed the water; the center germ has unfurled.
On the sheet pan, combine the shrimp, asparagus, 20 ml of the olive oil, 3 minced garlic cloves, lemon zest and juice from 1 lemon, 3 g of the salt, 1.5 g of the black pepper, and the red pepper flakes if using. Toss until evenly coated and spread into a single layer. Shrimp and asparagus are evenly coated and spread out without overlapping in clumps.
Roast for 8 to 10 minutes, until the shrimp are opaque and just curled and the asparagus is bright green with browned tips. Shrimp are opaque throughout and register 63 C; asparagus is crisp-tender, not limp.
While the pan roasts, warm the remaining 10 ml olive oil in a small bowl or skillet with the remaining 2 minced garlic cloves for about 30 seconds, just until fragrant. Stir in the parsley, the remaining 2 g salt, and the remaining 0.5 g black pepper. Garlic is fragrant but not browned, and the parsley is coated in warm oil.
Fluff the quinoa and divide it among bowls. Top with the shrimp and asparagus, spoon over the garlic-parsley oil, and serve with wedges from the remaining lemon. Each bowl has a base of fluffy quinoa, roasted shrimp and asparagus on top, and a glossy herb finish.