Whether you are searching for a way to cook an unusual CSA vegetable, prepare fish for a crowd, or assemble a meal ahead of time, sheet pan dinners (or as Jake calls them “cookie pans”) are your answer. Sheet pan meals are one of the quickest and easiest ways to prepare a healthy meal. Another amazing perk is that the clean-up is super easy, too. So how do you build a sheet pan meal?
Three easy tips for putting together a foolproof sheet pan meal:
Choose your protein.
There is no doubt that meat provides protein, but so do beans, eggs, nuts, yogurt, and even broccoli. Other ideas are shrimp, (see recipe below) chicken, salmon, beef, or even meatballs.
Add your favorite veggies.
The trick here is choosing a vegetable that will cook at about the same time as your protein. I also love using bags of already chopped and prepped frozen vegetables to save time.
Drizzle with olive oil or avocado oil, salt, and pepper,
and/or whichever homemade marinade you choose and put it in the oven. You will have a delicious and healthy meal in under half an hour.
I recently partnered with MISEN.com to create this super healthy and amazing quick citrus shrimp and asparagus sheet pan meal. MISEN carries everything you need for the kitchen from high-end knives, pans, and skillets, to this amazing roasting pan with handles.
It is my all-time favorite pan and I use it for everything!
Citrus Shrimp & Asparagus
serves 4 / prep time: 30 minutes
Here’s what you’ll need to make this fresh and delicious summer recipe:
Extra-large shrimp: Most of the time I always buy frozen shrimp because with my crazy life I never know when I might have a free second or something might pop up that puts a dent in my plans.
I also was told by a very helpful man at Adams that if you cook the shrimp with the tails on it holds flavor in and will make the shrimp taste even better. Once your shrimp is cooked you can remove the tails if you want.
Asparagus: I buy the skinniest asparagus I can find because it tastes the best. If it is in season, I love going to Grieg Farm to pick my own.
Lemons: 1 for slicing and roasting on top of shrimp and the other 2 to squeeze fresh to make the marinade for the shrimp.
Oranges: 1 for slicing and roasting on top of shrimp and 1 to squeeze fresh to make the marinade for the shrimp.
Garlic: I always use the squeezable kind but the pre-chopped kind is fine too - or fresh of course.
Honey: Buy local honey whenever you can.
Salt & Pepper: I love grinding my own salt and pepper. Pink Himalayan salt is my favorite.
1-pound extra-large shrimp
1 pound/bundle of asparagus
3 tablespoons of olive oil
3 tablespoons minced garlic
½ cup of honey
salt and pepper
Mix the honey, garlic & juice from 2 lemons and one of the oranges and put shrimp into the same bowl.
Heat oven to 375 degrees & prepare a sheet pan with parchment paper.
Cut ends off asparagus and slice the last lemon and orange into slices.
Arrange everything on your pan and dump the remainder of the marinade onto the asparagus and shrimp.
Top with fruit slices & bake for 20-25 minutes.