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Light and Lovely Shrimp Dinner

Although the price of shrimp has been crazy lately, I’m hoping we are due for a sale. Food Sharing Network is glad to share this recipe for a dinner that is especially easy if you buy shrimp that is already peeled and deveined.

Shrimp Dinner with Asparagus and Tomatoes

The Basics:


12 ounces large shrimp, peeled and deveined

1/8 cup bread crumbs

1/2 teaspoon salt

1/2 garlic powder

Juice of one small lemon, freshly squeezed

1/4 cup olive oil and melted butter, mixed together. I do about 2 tablespoons of butter and the rest olive oil.


8 to 10 fresh asparagus, tough end discarded

3 medium tomatoes, quartered

Extra virgin olive oil

Kosher salt


Your choice. Prepare according to directions on package, coordinating cooking time with other dishes.

The night before: if necessary, move the shrimp from the freezer to the refrigerator. I like to defrost shrimp in my stainless steel vegetable steamer. The basket allows most of the water to drain, and the odor of the shrimp is contained.

Preheat oven to 425 degrees.

Rinse and drain shrimp with cold water, removing any undesirable material such as shell fragments.

Place shrimp in baking dish. Add balance of shrimp dish ingredients and spread evenly in pan. Use a small enough pan so the shrimp are clustered together.

Place asparagus and tomatoes in another baking dish.

Drizzle with extra virgin olive oil and sprinkle with Kosher salt. Use a fork to distribute ingredients evenly.

Put vegetables in preheated oven.

Add shrimp pan after five minutes.

Begin checking for doneness in six minutes.

Shrimp is ready as soon as it is opaque, vegetables when asparagus is tender.

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