Spanish-Style Shrimp with Asparagus

25 min.
4 Servings
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Short on time, but still want to cook a delicious dinner? This recipe uses Spanish-style spices and ingredients for a shrimp and asparagus dish that’s full of flavor, and only takes 25 minutes to create!


  • 6 cloves garlic
  • 8 oz. Giant Eagle roasted red pepper strips
  • 1 can (15.5 oz.) Giant Eagle great northern beans, drained and rinsed
  • 1 lb. asparagus
  • 1 lemon
  • 1 pkg. (¾ oz.) Nature’s Basket basil
  • 1 lb. Nature's Basket extra-large peeled & deveined raw shrimp, defrosted
  • 2 Tbsp. Market District extra virgin olive oil
  • 1 Tbsp. smoked paprika
  • ½ tsp. kosher salt


  Prep Time: 10 min. • Cook Time: 15 min.

Preheat oven to 450°F. Chop the garlic. Drain and dice the red peppers. Drain and rinse the beans. Trim the asparagus and slice thinly on the bias. Cut the lemon in half and cut one half into wedges. Pick the basil leaves from the stems and roughly chop.

In a large bowl, combine the garlic, peppers, beans, asparagus, shrimp, olive oil, paprika, and salt. Toss well. Place in a single layer on a non-stick or foil lined sheet pan. Place in oven and roast, stirring occasionally until the shrimp curl and turn pink, about 10 minutes*.

Squeeze half a lemon over the shrimp and scatter the basil leaves over and toss. Serve with the lemon wedges.

*For food safety, cook shrimp until pink and opaque.

Approximate Nutritional Information (Per serving): Calories 260, Fat 8g, Sat Fat 1g, Trans Fat 0g, Cholesterol 130mg, Sodium 1330mg, Total Carbohydrate 25g, Fiber 8g, Sugars 3g, Protein 25g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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