Ingredients
1 lb large shrimp, peeled and deveined
1½ lbs asparagus, trimmed
3 tbsp extra virgin olive oil
1 large lemon (zest and juice)
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
¼ tsp salt
¼ tsp black pepper
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 425°F (220°C)
Toss shrimp with 2 tbsp olive oil, half the lemon juice, garlic, oregano, thyme, salt, and pepper
In a separate bowl, toss asparagus with remaining 1 tbsp olive oil and remaining lemon juice
Arrange shrimp and asparagus on a parchment-lined sheet pan, placing lemon slices among the vegetables
Roast for 12 minutes or until shrimp are pink and asparagus is tender-crisp
Garnish with parsley and additional lemon zest if desired
Notes
To prevent rubbery shrimp, do not overcook. For added flavor, add halved cherry tomatoes to the pan before roasting. Substitute fennel or green beans for asparagus if preferred.
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg