Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add shrimp to the skillet, season with salt, and cook until pink and opaque, about 3-4 minutes per side.
- Mix lemon juice and zest into the skillet with shrimp. Cook for an additional minute.
- Serve shrimp alongside roasted asparagus, garnished with chopped parsley and extra lemon if desired.
Notes
- For extra flavor, include red pepper flakes or a splash of white wine during sautéing.
- Can be prepared with frozen shrimp; thaw thoroughly before cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Sauté and Roast
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg