5 minutes
Cook Time
15 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Sangria® Medley Tomatoes
  • 2 lb extra jumbo shrimp, peeled & deveined
  • 1 bunch asparagus, trimmed
  • 2 tbsp pesto
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1 tsp blackened seasoning
  • 1 lemon, zested


Step 1

Preheat oven to 425°F. Place tomatoes, shrimp, and asparagus in a large bowl, then drizzle olive oil to cover. Add the pesto, lemon juice, the seasonings, and lemon zest, then toss to combine. Spread the mixture over a parchment lined baking sheet and cook for 15 minutes.

Step 2

Squeeze extra lemon juice over cooked shrimp and veggies before serving, if desired. Serve immediately.

Recipe created by Joy Monnerjahn

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