Lemon Roasted Shrimp and Asparagus with Herbed Couscous

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Sheet pan Lemon Roasted Shrimp and Asparagus with Herbed Couscous is one of the easiest dinners I’ve made and It’s full of gourmet flavor! It can be on the table in 15 minutes or less!

Yield: 4 servings | Prep Time: 5 mins |Cook Time: 10 mins| Total Time: 15 mins



Ingredients

Shrimp:

  • 1 1/2 pounds large peeled and deveined shrimp
  • 2 teaspoons olive oil
  • 1 teaspoon lemon zest
  • pinch of red pepper flakes
  • kosher salt and fresh ground black pepper to taste

Asparagus:

  • 1 pound asparagus ends trimmed
  • 2 teaspoons olive oil
  • pinch of red pepper flakes
  • kosher salt and fresh ground black pepper to taste

Herbed Couscous:

  • 1 cup uncooked couscous
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper to taste
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons toasted pine nuts optional

Instructions

Herbed Couscous:

  1. In a small saucepan bring the water to a boil.
  2. Once boiling add in the salt and couscous and stir together.
  3. Remove from the heat and cover with a lid.
  4. Let the couscous steam for 5 minutes then add in the lemon zest, parsley and black pepper and fluff with a fork.

Lemon Roasted Shrimp and Asparagus:

  1. Preheat oven to 400 degrees
  2. Line a rimmed baking sheet with foil and spray with cooking oil.
  3. In a large bowl toss together all of the ingredients for the shrimp until coated and set aside.
  4. Place the asparagus on the prepared baking sheet and drizzle with 2 teaspoons of olive oil, red pepper flakes and salt and pepper to taste. Toss together until coated.
  5. Roast the asparagus in a single layer for 4-6 minutes depending on the size.
  6. Remove from the oven and push the asparagus to one side of the baking sheet.
  7. Dump the shrimp onto the baking sheet and arrange into a single layer.
  8. Roast the shrimp and asparagus for another 5-6 minutes or until the shrimp are opaque and pink.
  9. Remove from the oven and squeeze fresh lemon juice over everything.
  10. Serve on top of the herbed couscous.

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