One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus is delicious and super-easy to make. You’ll be amazed at how only 5 ingredients can make a complete meal-prep for your entire week. You only need asparagus, cherry tomatoes, shrimp, olive oil, and salt/pepper!
We are back home after 7 weeks in Brazil visiting my family. I feel like the year is just starting for me because until now we were on vacation without a normal routine. Also, I wasn’t very worried about what I was eating there because I thought it was time to relax and enjoy. Of course, I didn’t go crazy and eat everything in front of me, but I wasn’t controlling my portions or which ingredients I consumed at each meal.
Now, we’re home and back to eating as clean as possible. What I mean by “clean” is not eating refined sugar or white carbs, avoiding grains, and eating lots of vegetables, greens, and lean protein, like these Spicy Salmon Vegetable Meal-Prep Bowls, One-Pan Chicken and Cabbage, and Ground Turkey Cauliflower Rice Veggie Bowls.
Monday, I decided to meal-prep my husband’s lunch for the week because it makes my life in the kitchen easier and helps my husband stay on track. I love meal-prep on the weekends and am always creating new meal-prep recipes to avoid getting bored, such as Spicy Chicken Meal-Prep Bowls and Shrimp Vegetable Skillet recipes.
So, I made this first meal prep of the year and am so proud of the result. This One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus recipe is SUPER easy because you only use 5 ingredients. Cleanup is a breeze since everything is made using only one baking sheet, like these One-Pan Italian Sausage Meal-Prep Bowls.
This recipe is very quick to make too. If you have about 23 minutes on a Sunday, then this recipe is for you! When I say 23 minutes, I mean 5 minutes of prepping the veggies, such as cutting the asparagus and cherry tomatoes in half, and 18 minutes roasting the veggies and shrimp. I don’t count peeling the shrimp because you can buy peeled and deveined shrimp easily. This is an excellent meal-prep recipe to eat well all week long with real and basic ingredients that you can feel good about. Oh gosh, it’s so good. Enjoy!!
The meal prep containers I recommend:
I always prefer to use glass containers because they’re a better alternative to plastic. Glass containers, in general, are safer for food storage because some chemicals from plastic containers may leach into your food when the food is hot. So, glass containers are always better.
Also, choose ones with leakproof lids since they are perfect for food storage without spills. It goes without saying that you should buy a good-quality glass container that won’t break as easily as cheaper glass containers and make sure they are microwave-safe. You can find good glass containers at stores like Walmart and Target or online at Amazon.com. I prefer to buy online because of the convenience. At Amazon.com, you can find a huge variety of glass containers of different sizes, with or without compartments. Check them out here.
More recipes that are perfect for your weekday meal-prep:
- Garlic Shrimp Asparagus Skillet: A super-easy recipe that is low-carb, gluten-free, whole30, and paleo-friendly! Quick to make since this one-pan meal will be ready in about 20 minutes.
- Chimichurri Chicken Green Beans Skillet: This recipe is far from boring, and the chimichurri sauce is just heaven. A great dish for weeknight dinners. Take the leftovers to work. So good!
- Garlic Butter Salmon in Foil: This recipe is amazing as leftovers, and I love to serve it with cauliflower rice. Yummy!
- Rosemary Lemon Roasted Chicken Breasts: Make this chicken for the entire week, and take it to work. Serve with salads, cauliflower rice, or even mashed cauliflower.
- Ground Turkey Skillet with Green Beans: This is the easiest recipe on the blog yet very delicious. Perfect as a meal-prep recipe.
One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus (Meal-Prep)
Video
Ingredients
- 450 g uncooked extra-large shrimp (26-39) peeled and deveined
- 3 tablespoons extra virgin olive oil divided
- salt and black pepper
- 4 cups asparagus cut in half
- 3 cups cherry tomatoes cut in half
Instructions
- Preheat oven to 400ºF.
- In a medium bowl, place the shrimp with 1 tablespoon of olive oil, salt, and pepper. Toss everything together, and set aside.
- On a baking sheet lined with aluminum foil or parchment paper, place the asparagus and cherry tomatoes on the sides of the sheet pan, leaving the center open for the shrimp.
- Drizzle the veggies with the remaining 2 tablespoons of olive oil, and sprinkle with salt and pepper. Spread out in an even layer, and roast for 10 minutes.
- Remove the sheet pan from the oven, and place the shrimp in the center of the sheet pan in an even layer. Roast for 8 minutes.
- MEAL PREPPING: Place an even amount of shrimp, asparagus, and cherry tomatoes into 4 different glass containers. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.
Notes
- Make sure you don't overcrowd the sheet pan as it'll cause the ingredients to steam instead of roast.
- Make sure you remove the woody stems of the asparagus before using as it'll be tough and unpleasant to eat.
- You can buy peeled and deveined shrimp to save yourself the work.
- To store: Keep for up to 4 days in an airtight container in the fridge.
- To reheat: Heat in the microwave for about 1½-2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
I love this idea, but I can’t have tomatoes due to reflux issues. Is there a substitution that you can recommend?
You can use red bell pepper. It’s good too 😉
Really dumb question here but it’s been my hold up on almost all meal prep activities. I assume you let the food cool before packing into the meal prep containers and refrigerating. How long do you let the food cool off or are you looking for it to cool to a specific temp before packing it up?
I pack the food into the meal prep containers and let them cool down for about 1 one before closing the lid and refrigerating.
Sounds tasty and healthy. Want to try it with a little garlic added to the shrimp. Has your husband tried it cold? I would rather not microwave shrimp in the communal work microwave! It seems like it wouldn’t be bad cold.
Yes he tried it cold and he said it works fine.
can you use frozen shrimp?
Yes you can. Just be sure to thaw, rinse, and pat them dry before cooking.
Any suggestions for reheating in a toaster oven? (I don’t have a microwave…I know, I know…old school). Also, I recommend putting meal prep food into the freezer for about 20-30 minutes to RAPIDLY bring down the temperature, then put away in the fridge. If you cool for an hour, there’s risk of bacteria growth.
Can’t wait to try this!
I think you can re-heat your food in a toaster oven at 350F for about 2 minutes.
Thank you for all the amazing recipes, I’m new to you’re blog and you have really inspired me. I’ve been on an anti inflammatory diet for some time but food can get complicated- what to eat what not to eat! I love how you display everything in the containers and show the end product for me to follow. I am trying to make more food in advance as I make lunches for my daughter and sister everyday and also work full time. Love your style and looking forward to cooking your recipes, Kristen (Australia)
Thank you so much. I love your comment and I really appreciate it. Happy to know that enjoy my blog and recipes 😉
Hi there!
I just wanted to thank you for sharing all of your recipes!
I’m 23 years old and have been rather unhealthy for the last few years (after graduating high school starting full time work) I have really let myself go and with work and commuting I don’t have the time or energy to exercise other than walking my dogs at night.
I’ve been on and off diets and trying to lose weight for years and am currently about 50 pounds overweight.
I in no way need to be thin, I’m a curvy girl, but I want to be healthy and feel healthy. I’ve decided to try to go on a low carb diet and to limit my intake of bread, pasta, rice and junk food. Your recipes are a huge help as I had NO clue what to cook haha.
Just went and bought the ingredients for this dish and I’m going to prepare it for my lunches for the rest of the week!
Thank you so much for sharing and I am grateful to have found your blog.
You are incredible! Xx
Lisa
Lisa, thank you so much for your beautiful comment. Try to loss weight is not easy but it’s possible possible with discipline. I’m so happy that my recipes are helping you to follow your new diet. You’re also incredible and good luck with your new way to eat and stay healthy 😉
I am confused by the baking and roasting…how do I roast vs. baking? Do I up the temp on my oven or do I turn on the broiler? Help!
Just set your oven to roast and roast it at 400F.
What else do you suggest over asparagus
Broccoli is a good option!
Is 1/4 cup serving accurate for the nutritional fact?
It’ the 1/4 of the whole recipe, but 1/4 cup.
This was delicious and I’m adding it to my rotation. Nice combination of flavors and textures. Easy and quick. Bake time and temperature were right on the money. When I make it again I’ll make double so I can have somewhat larger portions and have 4 meal preps (aside of my plate) instead of 3. Very pleased. I sprinkled a bit of lime juice on the shrimp and asparagus.
So glad you loved this recipe! It’s a great meal-prep for lunch!