Roasted Shrimp and Asparagus

Shrimp is such a delicious lean protein paired here with asparagus makes a very healthy meal. It’s a lemon garlic infusion that is 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?

1½ lbs raw shelled shrimp
1 bundle asparagus, ends trimmed
2 Tbsp. extra-virgin olive oil
2 Tbsp. garlic, minced, divided
½ tsp. red chili flakes
¼ tsp. paprika
½ tsp. sea salt
½ tsp. black pepper, freshly ground
¼ cup fresh parsley, chopped
½ lemon, thinly sliced
½ lemon, freshly juiced

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Makes 4 servings.