Garlic Shrimp with Roasted Sweet Potatoes, Asparagus, and Tomatoes
A more elevated stove-to-oven shrimp dinner with sweet potatoes, asparagus, tomatoes, and a lemon-garlic herb finish. This keeps the ingredients seasonal enough for mid-March in Washington while adding color, sweetness, and contrast.
Back to full listIngredients
- Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
- Kroger® Sweet Potato 1 lb $4.99/3 lb bag
- Green Asparagus 1 lb $1.99/lb sale
- Private Selection® Campari Tomatoes 8 oz $3.99
- Jumbo Yellow Onions 1/2 medium $0.99/lb
- Garlic 4 cloves $0.69 each
- Fresh Organic Lemon 1 $0.99 each
- Parsley 2 tbsp chopped $1.29 each
- Simple Truth Organic® Rosemary 1 tsp chopped $2.49
Instructions
- Heat oven to 425°F. Cut 1 lb sweet potato into 3/4-inch cubes, trim 1 lb asparagus, halve 8 oz Campari tomatoes, slice 1/2 medium onion, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp rosemary.
- Toss the sweet potatoes and onion with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
- Add the asparagus and tomatoes to the pan, toss gently with a little oil, and roast 8-10 minutes more until the sweet potatoes are tender and the tomatoes are softened.
- Meanwhile season 12 oz shrimp with salt, pepper, and a little lemon zest.
- Heat 1 tbsp oil in a skillet over medium-high heat. Sear the shrimp 1-2 minutes per side until just cooked. Add the remaining garlic in the last 30 seconds.
- Transfer the roasted vegetables to plates, top with shrimp, and drizzle with lemon juice.
- Finish with parsley, remaining rosemary, and extra lemon juice to taste.
Cook time: 45 minutes
Estimated cost: $15-19
Health notes: Balanced meal with lean protein, fiber-rich vegetables, and sweet potatoes for complex carbs and potassium.
Drink pairing: Dry Riesling