Tovala Tray Citrus-Garlic Shrimp with Roasted Red Potatoes + Asparagus
A true “Tovala tray” meal: shrimp roast fast and stay juicy, while baby potatoes and asparagus/celery-roasted veg cook alongside. Citrus and herbs keep it bright for late February.
Back to full listIngredients
- Kroger® Jumbo Shrimp Cooked Peeled & Deveined Tail On (sale item) OR raw shrimp 10–12 oz shrimp, thawed (raw preferred if available; if cooked, add later) $8.99 (sale) per 12 oz (frozen cooked)
- Simple Truth Organic® Gourmet Red Potatoes (sale item) 12–16 oz, halved $3.50 (sale) per 24 oz
- Organic Green Asparagus (season starts around late winter/early spring; commonly good now) 8–10 oz, trimmed $4.99 per 1 lb
- Lemon juice 1 tbsp $2.99 (Pompeii)
- Navel orange 1 (2 tbsp juice + zest optional) (available)
- Garlic 2 cloves, minced
- Olive oil 1.5 tbsp
- Salt, pepper, chili flakes (optional) to taste
- Optional: parsley or basil 1–2 tbsp chopped
Instructions
- Tovala setup: Use sheet tray, lightly oiled.
- Start potatoes: Toss halved red potatoes with 1 tbsp oil, salt, pepper. Place cut-side down on tray. Cook on a Roast/High-heat cycle for ~10–12 minutes first (or Stage 1).
- Add asparagus: Toss asparagus with 1/2 tbsp oil + pinch of salt. Add to tray and continue cooking ~6–10 minutes until potatoes are tender and asparagus is browned at tips.
- Add shrimp at the right time: - If RAW shrimp: Toss with garlic, lemon juice, orange juice, salt, pepper, chili flakes. Add for the last ~5–7 minutes until just opaque. - If COOKED shrimp: Add for only the last ~2–3 minutes to warm through (so it doesn’t turn rubbery).
- Finish: Sprinkle herbs. Taste and brighten with extra lemon/orange if needed. Serve straight from the tray.
Health notes: Lean protein and lots of vegetables. Keep butter minimal; use olive oil + lemon/orange instead.
Drink pairing: Sauvignon Blanc or sparkling wine (Brut).