Sheet Pan Shrimp and Asparagus

Ingredients:

• 2 Tablespoon olive oil
• 1 lb. shrimp, peeled and deveined 
• 1 lb. asparagus, ends trimmed
• 3 Tablespoons lemon juice
• 1/4 cup butter, melted
• 1 Tablespoon garlic, minced (for shrimp)
• 2 cloves of garlic, minced (for asparagus)
• 2 teaspoon lemon zest
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon onion powder
• Sat and pepper to taste

Instructions:

1. Preheat the oven to 400 F.
2. In a large bowl, add in Tablespoon of olive oil, 14 cup butter, 1 teaspoon lemon juice, 1 teaspoon lemon zest, garlic and seasoning and whisk together. Add the shrimp into the bowl and toss together until they are evenly coated. Let it marinate while you make the asparagus.
3. On a sheet pan, add parchment paper and arrange the asparagus onto the pan and drizzle with the remaining olive oil, garlic and lemon zest. Toss together until they are evenly coated, then sprinkle with salt and pepper. Move the asparagus over to one side of the pan. Add them into the oven and bake for 5 minutes.
4. Once the asparagus has cooked, add on the shrimp to the other side of the pan and arrange them in a single layer. Add the pan back into the oven and cook for 8 to 10 minutes until the shrimp become pink.
5. Remove the pan from the oven and squeeze with more lemon juice.
6. Serve immediately and enjoy!

Nutrition Facts:

Serving Size: 1/4th total recipe

Calories: 302

Carbohydrates: 6.2 g

Fat: 19.5 g

Sodium: 403.1 mg

Fiber: 3 g

Sugar: 2.5 g

Protein: 27 g