Succulent roasted shrimp and asparagus are served with a tangy garlic scape green goddess dressing for an easy, 30-minute paleo dinner that’s also Whole30-compliant.
There’s a fork in this picture, but once I sat down to eat I didn’t even even use it, and my fiancé didn’t need one either. We just picked up the shrimp and asparagus and dipped them into the dressing, and a good time was had by all.
Next time you’re looking for a super quick meal that’s still healthy and tasty, I hope you’ll give this one a whirl. Also, if you have any suggestions for future #30MinuteMondays recipes (ingredients, cooking styles, cuisines, etc. you’d like to see), let me know in the comments!
Roasted Shrimp and Asparagus with Green Goddess Dressing
Yield: 3-4 servings
Prep time: 10 minutes
Cook time: 10-15 minutes
For the roasted shrimp and asparagus:
1 bunch skinny asparagus spears, trimmed*
1 pound raw shrimp (31-40 count), peeled and deveined
1 tablespoon extra virgin olive oil
Freshly ground black pepper
For the green goddess dressing:
5 garlic scapes, trimmed and roughly chopped (or substitute 5 scallions plus 1 clove of garlic)
1/2 cup lightly packed fresh basil and/or cilantro
1 tablespoon sherry vinegar or lemon juice
1/2 cup mayonnaise (I recommend Primal Kitchen avocado oil mayo or homemade paleo mayo)
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil, or more as needed
*This recipe is easiest with skinny asparagus (pencil-thin or a little bigger) because it will cook in the same amount of time as the shrimp, but I couldn’t find any at the store this time. If your asparagus is thicker like the spears you see here, give it a head start by roasting it for five minutes before adding the shrimp to the pan and roasting for 10 minutes more.
Preheat the oven to 425°F. Arrange the shrimp and asparagus in a single layer on a large baking sheet (or divide between two smaller baking sheets). Drizzle with the olive oil and sprinkle with salt and pepper, tossing with a spatula to coat everything evenly.
Roast for about ten minutes, until the asparagus is tender and browned in spots and the shrimp are opaque and cooked through. (I don’t bother flipping halfway through or anything like that!)
While the shrimp and asparagus roast, make the green goddess dressing. Add the garlic scapes, herbs, vinegar, mayonnaise, and salt to the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream, stopping to scrape down the sides of the bowl once or twice. If you’d like a thinner sauce, add up to a few tablespoons of water in the same manner.
Serve the shrimp and asparagus hot, with the green goddess dressing dolloped on top or on the side for dipping.
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