Sheet Pan Roasted Shrimp with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

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

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Ingredients

1 lb, peeled and deveined large shrimp
1 lb, trimmed and cut into 2-inch pieces asparagus spears
1 pint (about 2 cups) cherry tomatoes
3 tbsp olive oil
4, minced garlic cloves
1 tsp lemon zest
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp, optional red pepper flakes

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

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.
Step 2: Roast vegetables in the oven for 10 minutes until asparagus is just tender and tomatoes start to blister.
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.
Step 4: Return pan to oven and roast for another 6-8 minutes until shrimp are opaque and cooked through.
Step 5: Toss everything gently to combine and serve immediately for a bright, easy Whole30 meal.