Baked Shrimp and Asparagus
This baked shrimp and asparagus recipe is the easiest 20-minute dinner! It's low-carb, packed with flavor, and perfect for meal prep!
Servings: 4
Calories: 191kcal
Ingredients
- 1 lb medium sized shrimp peeled and deveined
- 1 lb asparagus ends trimmed
- 1 garlic clove finely minced
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- salt and pepper to taste
- ½ lemon
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil.
- Add the shrimp to a large bowl along with 1 tablespoon of olive oil, garlic, granulated garlic, paprika, Italian seasoning, salt, and pepper. Mix until well combined and set it aside.
- Rinse the asparagus under cold water, pat dry it with a paper towel, and trim off the ends.
- Place the asparagus on the prepared baking sheet and drizzle the remaining olive oil over the asparagus and season with salt and pepper.
- Bake for 6 minutes then take it out of the oven and push the asparagus to the side making room for the shrimp. Place the shrimp on the baking sheet and then return it to the oven and bake for an additional 6-8 minutes or until the shrimp turn pink.
- Once it comes out of the oven, squeeze the lemon juice over the shrimp, garnish with parsley, if desired, and enjoy!
Notes
- Shrimp cook a lot quicker than asparagus so it's crucial that you cook the asparagus for a few minutes on its own and then add the shrimp.
- Don't overcook the shrimp otherwise, they will turn out dry and tough.
- Season the shrimp and asparagus generously with Kosher salt and black pepper for maximum flavor.
- Line your baking sheet with aluminum foil for easy cleanup.
Nutrition
Calories: 191kcal | Carbohydrates: 7g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 139mg | Potassium: 574mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1111IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 3mg