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Roasted Shrimp, Asparagus, and Mushrooms with Ginger and Green Onion

This one was good. Quick and easy, and downright delicious. We tend to cook a lot of things sautéed on the stovetop, so roasting was a nice change of pace. Plus, Taylor loves it because he can get all of the dishes done before we even start eating. What a concept!

The recipe called for Oyster mushrooms. Which we couldn’t find. And would probably have been expensive if we had. So we used crimini instead. Portobello or even shiitake mushrooms would be delicious as well!

For the shrimp, if your shells don’t stay intact easily or you can’t get under the shells, it works just fine if you simply smother the naked shrimp with the onion mixture. Make it easy on yourself. :)

Roasted Shrimp and Mushrooms with Ginger and Green Onion

Makes 2 servings. Recipe from Bon Appetit.

Ingredients
1/4 cup canola oil
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
2 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon Asian sesame oil
10 uncooked deveined large shrimp, shells left intact
4 ounces oyster or crimini mushrooms
1/2 lb asparagus

Directions
Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.

Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet.

Spread out asparagus on another baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put in the oven at the same time as shrimp and mushrooms, or 3-4 minutes before if your asparagus is thick.

Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.

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10 CommentsLeave a Comment →

  1. 1
    Posted On March 13, 2008 at 11:34 am

    YUM! I love shrimp and asparagus so much.

    Reply

  2. 2
    Posted On March 13, 2008 at 4:50 pm

    This sounds delicious! Lately I’ve been seeing shrimp in the store with the shell split down the back and the shrimp deveined, but with the shell still on. This would be perfect for this recipe. And regarding the legs, you’re going to peel the shrimp before eating them, so there’s no real need to remove them.

    Taylor’s absolutely right about easy clean up; I recently started out to roast some fingerling potatoes with rosemary and ended up roasting some chicken and asparagus to complete the dinner. No dirty pots and pans afterward. It was great!

    Reply

  3. 3
    Posted On March 13, 2008 at 5:09 pm

    Mmmm….that looks good!

    Reply

  4. 4
    Posted On March 13, 2008 at 11:06 pm

    this looks simple and delicious. i love shrimp and asparagus, and am so excited that asparagus season is upon us!

    Reply

  5. 5
    Posted On March 13, 2008 at 11:32 pm

    Looks delicious and easy, and it’s definitely something that fits into my diet plan right now :)

    Reply

  6. 6
    Posted On March 14, 2008 at 3:05 pm

    Jeezus does that look good! Nicely done.

    Reply

  7. 7
    Posted On March 15, 2008 at 10:33 pm

    Wow, this is beautiful. The colors really show the freshness and flavor of your dish!

    Reply

  8. 8
    Maria
    Posted On June 8, 2008 at 8:38 pm

    This looks amazing!! I’ve enjoyed your site and love the fact that you guys have fun with fresh food. Or do you get fresh with fun food…….? Thanks for doing it!
    =>

    Reply

  9. 9
    Jenna
    Posted On February 22, 2011 at 12:57 pm

    i’m not a huge fan of cilantro but this dish was amazing! i could hardly taste the cilantro and i didn’t cut the ammount down at all. very delicious and simple. also pretty healthy!

    Reply

  10. 10
    lorin
    Posted On July 28, 2014 at 9:15 pm

    I just made this recipe with the oyster mushrooms.   Wow.  That is all.   

    Reply

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