👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C).
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2
Spread the asparagus on a baking sheet. Lightly spray with olive oil spray, season with a pinch of salt and pepper, and toss to coat. Roast for 10-12 minutes, or until tender-crisp.
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3
While asparagus roasts, pat the shrimp very dry with paper towels. In a medium bowl, combine the shrimp, lemon juice, 1/2 teaspoon of olive oil, minced garlic, chopped parsley, and a pinch of salt and pepper. Toss to coat evenly.
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4
Heat a large non-stick skillet over medium-high heat. Add the remaining 1/2 teaspoon of olive oil to the hot pan. Once shimmering, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
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5
Remove shrimp and asparagus from heat. Serve immediately with lemon wedges for squeezing over the top. Optionally, serve with a small portion of cooked quinoa or brown rice.
💡 Notes
For a little extra heat, add a pinch of red pepper flakes to the shrimp marinade. If you don't have fresh parsley, dried dill or oregano can be used, but fresh herbs offer the best flavor. This dish pairs wonderfully with a small side of brown rice or quinoa for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
30g
Total Fat
8g
Saturated Fat
1.5g
Carbs
20g
Fiber
6g
Sugar
5g
Sodium
480mg
Cholesterol
170mg
