Roasted Soy-Ginger Shrimp and Asparagus
Recipe GLPR40212badc73758
A vibrant, aromatic sheet-pan dish featuring plump shrimp and tender asparagus spears coated in a savory-sweet soy-ginger marinade. Fresh mint garnish adds brightness to this quick weeknight meal that combines umami depth with light, fresh flavors.
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Ingredients
1 shallot, sliced thin
2-inch knob fresh ginger, peeled and minced
2 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
1 pound peeled and deveined shrimp, rinsed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ cup fresh mint leaves, chopped
Directions
Preheat your oven to 400°F. Line a large sheet pan with parchment paper or light cooking spray.
In a small bowl, whisk together the soy sauce, rice wine vinegar, vegetable oil, honey, salt, and crushed red pepper flakes to create the marinade.
Add the minced ginger, minced garlic, and sliced shallot to the marinade and stir to combine.
Place the rinsed shrimp and asparagus pieces on the prepared sheet pan.
Pour the marinade evenly over the shrimp and asparagus, using a spatula or spoon to toss and coat everything thoroughly.
Spread the shrimp and asparagus in a single layer on the pan.
Roast in the preheated oven for 12 to 15 minutes, until the shrimp are opaque and firm with an internal temperature of 145°F, and the asparagus is tender-crisp.
Remove from the oven and garnish with the chopped fresh mint leaves.
Serve immediately while hot.
