Ginger Roasted Shrimp with Asparagus

Ginger Roasted Shrimp with Asparagus

Serving Size: Makes 2-4 servings

This is excellent served alongside quinoa or rice. Mix your grain of choice with a little extra rice wine vinegar and soy sauce to add flavor.


  • 1 shallot, sliced
  • 2-inch knob 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 asparagus, trimmed and cut into 2-inch pieces
  • ¼ cup chopped fresh mint leaves


  1. Preheat the oven to 500°F.
  2. Combine the shallot, ginger, garlic, soy sauce, vinegar, oil, honey, salt, and red pepper in a medium mixing bowl. Pat the shrimp dry with a paper or dish towel so they don’t dilute the marinade. Add the shrimp and the asparagus to the bowl and toss to combine.
  3. Lay the shrimp-asparagus mixture flat on a foil-lined baking sheet. Roast in the oven until the shrimp are pink and cooked through, and the asparagus is tender but still has a slight crunch, about 10 minutes.
  4. Transfer to a serving bowl (making sure to keep any of the remaining marinade/juices) and toss with the mint. Serve alongside quinoa or rice.


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