Sheet Pan Shrimp and Asparagus
1 lb asparagus (medium thickness), tough bottom ends trimmed
1/2 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/2 cup freshly grated parmesan cheese
3 tsp lemon zest, divided
2 tsp Italian seasoning, divided
Salt and freshly ground black pepper
1 1/4 lbs. jumbo or extra large shrimp, peeled and deveined
5 Tbsp butter, divided
1 Tbsp minced garlic (3 cloves)
1 Tbsp lemon juice
1/8 tsp red pepper flakes, or more to taste
Olive oil cooking spray
2 Tbsp minced fresh parsley
Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with olive oil cooking spray.
Place flour in a shallow bowl.
Crack eggs into a second shallow bowl, add 1 1/2 tsp water and whisk until egg white and yolk are well blended.
In a third shallow bowl mix together panko bread crumbs, parmesan cheese, 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, and season with a fair amount of salt, and pepper. Toss mixture.
Rinse asparagus in water. Then working with up to four lightly wet asparagus spears at a time, dip them into flour to coat on all sides.
Transfer to egg mixture, coat on all sides. Lift and let excess run off then transfer to panko mixture.
Coat in panko mixture on all sides then transfer to prepared baking sheet aligning on one side. Repeat process until all asparagus spears are coated.
Dab shrimp dry with paper towels. Add to a medium mixing bowl, along with garlic, remaining 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, red pepper flakes, season with salt and pepper to taste and pour in 3 Tbsp melted butter. Toss right away then pour onto empty side of bakin
g sheet (they'll overlap, that's ok).
Spray asparagus lightly with olive oil cooking spray. Bake in preheated oven until asparagus is tender and shrimp are just cooked through, about 10 - 12 minutes.
Drizzle remaining 2 Tbsp butter and the lemon juice over shrimp. Sprinkle parsley over and serve warm.
Prep Time: 20 min Cook Time: 10 min