The perfect summer meal - One Pan Lemon Shrimp & Asparagus
If I haven’t said it often enough yet, I love simple meals. I often don’t have time to spend hours in the kitchen, so it has to be easy and quick. This recipe is exactly that, plus amazingly delicious. Give it a try - I think it’s perfect for the summer.
One Pan Lemon Shrimp & Asparagus
3 cups Asparagus (woody ends trimmed)
12 ozs Shrimp (uncooked, shells on)
2 tbsps Extra Virgin Olive Oil
1/8 tsp Sea Salt (or more, to taste)
1 Lemon (sliced)
Preheat oven to 400ºF (204ºC).
Lay the asparagus and shrimp on a baking sheet. Drizzle with olive oil and toss gently to coat. Sprinkle with sea salt and top with lemon slices.
Bake for 15 to 18 minutes, or until shrimp are fully cooked and have turned pink. Remove from oven and divide between plates. Enjoy!
More Carbs - Serve with pasta, rice, or quinoa.
Leftovers - Keeps well in the fridge for 2-3 days.