The Sheet Pan Series: Lemon, and Ginger, and Shrimp – Oh my!

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This week I had to set my Instant Pot to the side and get back to the basics. Whenever I want a quick and easy dinner I turn to my trusty sheet pan. It always provides me with simple and filling recipes with little prep work. I have found some really exciting sheet pan meals for the coming weeks that I’m eager to try and share with you all and the first one did not disappoint! Last night’s Lemon Ginger Shrimp and Veggies was simple and the flavors were a delight. From start to finish it took about 45 minutes to prepare and clean up was a breeze!

I’ve never used lemongrass paste or ginger paste before in any of my kitchen adventures. Truth be told, I tend to shy away from any recipe that includes ginger because it’s usually a little more involved than I prefer. Naturally, when I realized you could grab a paste from the store to provide that flavor I was all in! The pastes were easy to use and super fragrant. Both the lemon and ginger flavors permeated both the veggies and the shrimp for a bold and enjoyable experience. In the future, I hope to find other ways to incorporate these flavor pastes into my sheet pan meals.

There’s so much value in finding recipes that are simple and quick to make. I may not always be busy, but I do crave something I can make in a snap that is healthy and hearty. The sheet pan recipes are a great alternative to ordering take out for me. At times the body yearns for simple veggies and protein with flavors that pack a punch. This recipe checked all those boxes! There are times where I can spend hours in the kitchen making something delicious but more often than not, time is key and I can always rely on my sheet pan to get me through!

Sheet Pan Lemon Ginger Shrimp and Veggies

What You Need:

1 lb. raw shrimp, shelled and deveined
1 lb. baby yellow potatoes, quartered
5 cloves garlic, minced
3 Tbsp. olive oil
2½ Tbsp. ginger paste
1 Tbsp. lemongrass paste
4 cups fresh broccoli florets
2 cups cut fresh asparagus 1½” pieces
1½ tsp. kosher salt
1 tsp. black pepper
1½ Tbsp. sesame seeds

Instructions:
Click here to Cook With Me!

Preheat oven to 425 degrees.
Place all ingredients except for sesame seeds into a very large bowl and toss well to coat.
Turn the ingredients out onto a large baking sheet lined with parchment paper 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. Make sure the potatoes are fork tender and the shrimp are pink and opaque.
Serve and enjoy!

Cook With Me:

Preheat oven to 425 degrees.
Place all ingredients except for sesame seeds into a very large bowl and toss well to coat.
Turn the ingredients out onto a large baking sheet lined with parchment paper 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. Make sure the potatoes are fork tender and the shrimp are pink and opaque.
Serve and enjoy!