Shrimp is such a delicious lean protein (meaning you can eat lots of them for little calories!) and paired with asparagus, it’s a lemon garlic infusion that is soooo amazing. To top it all off, it’s made completely in a sheet pan. No mixing bowls or extra dishes required. With shrimp being such a quick bake, this recipe is made in only 15 minutes. How’s that for time managing your busy weeknights?
Prep Time: 3 minutes
Cook Time: 12 minutes
1 1/2lbs raw shelled shrimp
1 bundle asparagus, ends trimmed
2 tbsp olive oil
2 tbsp minced garlic, divided
1/2 tsp chili flakes
1/4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 cup freshly chopped parsley
1/2 lemon, thinly sliced
1/2 lemon, squeezed for juice
Cooked basmati rice (for serving over)
Preheat your oven to 400 degrees Fahrenheit.
On your sheet pan, lay out your trimmed asparagus and drizzle and toss with a tablespoon of olive oil, sprinkle with salt & pepper, and 1 tablespoon of minced garlic.
Bake the asparagus for about 5-6 minutes. Remove from oven.
Lay out your raw shrimp on the top area of the pan, above the asparagus. Drizzle with a tablespoon of olive oil, then season with salt & pepper, paprika, red pepper flakes and parsley, then toss with your hands to coat everything evenly.
Place sliced lemon wheels over the shrimp and asparagus, then squeeze half a lemon over it as well.
Place back in the oven and bake for about 5-6 minutes again, or until the shrimp has turned pink and opaque.
Serve over basmati rice (or alternatively, quinoa, cauliflower rice, or pasta).
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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