Sheet Pan Roasted Shrimp with Asparagus and Cherry Tomatoes

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

Quick and vibrant shrimp roasted with fresh asparagus and cherry tomatoes, finished with a garlic-lemon olive oil drizzle for a light Whole30 supper. This mediterranean-inspired whole30 (gluten-free) ready in about 28 minutes pairs large shrimp, asparagus spears, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 lb trimmed asparagus pieces and 1 pint cherry tomatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread in an even layer.
  2. Step 2: Roast vegetables in the oven for 10 minutes until asparagus is just tender and tomatoes start to blister.
  3. Step 3: Remove pan from oven and add 1 lb peeled and deveined shrimp evenly over the vegetables. Drizzle shrimp with remaining 1 tbsp olive oil, 4 minced garlic cloves, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  4. Step 4: Return pan to oven and roast for another 6-8 minutes until shrimp are opaque and cooked through.
  5. Step 5: Toss everything gently to combine and serve immediately for a bright, easy Whole30 meal.

Frequently asked questions

How long does Sheet Pan Roasted Shrimp with Asparagus and Cherry Tomatoes take to make?

Total time is about 28 minutes (10 min prep + 18 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 Sheet Pan Roasted Shrimp with Asparagus and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Sheet Pan Roasted 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 Sheet Pan Roasted 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 Sheet Pan Roasted Shrimp with Asparagus and Cherry Tomatoes whole30?

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

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