Sheet Pan Shrimp, Potatoes, Carrots and Asparagus

Sheet Pan Shrimp, Potatoes, Carrots and Asparagus is the perfect easy summer meal. It is packed with veggies, only takes a moment to prep and the whole family will love it.

School has been out for well over 120 days now. It has been pretty cool having the whole family home for months on end. We have been swimming in the pool. Staying up late, sleeping in a little. Walking the dogs a lot. And eating every stinking meal at home, *almost* every day. 

Dishes are now the enemy. I have no shame in admitting I want to wash less! It feels like I am always washing dishes, and as soon as I finish, I find a few more here and there. The kids do this cool thing where they use every dish in the house. So, sheet pan meals have become my favorite dinner option.

This recipe couldn't be easier.  It is lightly seasoned and bakes to perfection in minimal time. I do want to note that depending upon the shrimp you use, your bake time will vary! Keep this in mind as you prep your meal. If your shrimp are thawed, or are smaller in size, you may need to adjust your temp and time.

Ingredients:

1/2 pound asparagus, trimmed

2 cups of carrots, I used a colorful medley of organic carrots

1 pound of baby red potatoes, quartered

Peeled and de-veined shrimp

Garlic, crushed, to taste

Olive oil

Salt and pepper

*optional crab cakes as pictured

2 tablespoons of butter

Directions:

Layer trimmed asparagus on a sheet pan

Layer carrots on sheet pan, I cut the really round ones in half

Layer quartered baby red potatoes on the sheet pan.

Place shrimp and optional crab cakes on the sheet.

Drizzle carrots and asparagus with olive oil lightly.

Add a little crushed garlic all over the sheet pan.

Salt and Pepper as desired.

Place a few small pats of butter on the potatoes, shrimp and crab cakes.

Bake at 375 for 20 minutes, or until the veggies and shrimp are tender.