Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pan Mediterranean feast with tender shrimp and vegetables roasted to perfection in lemon-herb olive oil, ideal for busy weeknights. This mediterranean-inspired seafood (whole30, mediterranean) ready in about 25 minutes pairs shrimp, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, juice from 1 lemon, salt, and black pepper until evenly coated.
  3. Step 3: Add 1 bunch trimmed and cut asparagus and 1 cup cherry tomatoes to the bowl, then toss with 2 tbsp chopped rosemary, 2 tbsp chopped thyme, and the remaining lemon slices.
  4. Step 4: Spread the mixture in a single layer on the prepared baking sheet and roast for 12-15 minutes until shrimp are pink and opaque, and asparagus is tender-crisp.
  5. Step 5: Remove from oven, let rest for 2 minutes, then serve hot with extra lemon wedges.

Frequently asked questions

How long does Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Lemon Shrimp with Asparagus and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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