• Cindi

Roasted Lemon and Garlic Shrimp With Asparagus


After all the heavy holiday food I’ve been tempted with this last week, I am really craving something fresh, light and healthy. When I think of lighter sources of protein, the first thing that comes to mind is always seafood. Crisp in taste and texture, low in fat, and high in protein, shrimp can be a great healthy alternative to red meat and poultry. Today I want to share one of my favorite recipes for a quick week night meal - Roasted Lemon and Garlic Shrimp and Asparagus!



Ingredients:


Asparagus

1 lbs thin/medium asparagus, ends trimmed

1 Tbs olive oil

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

Shrimp

1 1/2 lbs medium uncooked shrimp, peeled and deveined

1 Tbs olive oil

2-3 cloves of garlic

1/2 tsp salt

1/4 tsp paprika

1/8 tsp pepper

1/8 - 1/4 tsp red pepper flakes

3 Tbs chopped fresh parsley

1 1/2 tablespoons lemon juice or more to taste

Instructions:


1. Preheat oven to 400 degrees F

2. Line a jelly roll pan (10x15) with foil and lightly spray with cooking spray.

3. Add Asparagus and drizzle with 1 Tbs of olive oil.

4. Add garlic, salt and Pepper and toss until evenly coated, then spread evenly over pan in a single layer.

5. Roast for 4-6 minutes, depending on thickness.

6. Meanwhile, remove the tales from the shrimp and put into a bowl.

7. Drizzle the shrimp with olive oil.

8. Add garlic, salt, paprike, pepper, chili flakes and parsley, then toss until evenly coated.

9. Remove the pan from the oven, and push the asparagus to one side. Add shrimp to pan in a single layer.

10. Put pan back in the oven and roast for another 6 minutes, or until shrimp is opaque.

11. Remove pan from teh oven and drizzle with lemon juice and salt and pepper to taste.



A one pan meal on a busy winters eve is one of my favorite things. I hope you enjoy this recipe as much as I do!

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