Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

Savor the bright, zesty flavors of succulent shrimp and crisp asparagus roasted on a single sheet pan, infused with fresh lemon, garlic, and herbs for a light, protein-packed meal with a refreshing finish.

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NUTRITION

350kcal
Protein
47.7g
Fat
16.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon (juiced)

1 clove Garlic

1 tbsp Fresh Parsley

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, toss the shrimp and asparagus with olive oil, fresh lemon juice, minced garlic, dried oregano, chopped parsley, salt, and pepper until evenly coated.

  • 3

    Spread the shrimp and asparagus in a single layer on the sheet pan.

  • 4

    Roast in the oven for about 8-10 minutes, or until the shrimp turn pink and opaque and the asparagus are tender.

  • 5

    Remove from the oven and give everything a gentle toss. Serve immediately with an extra squeeze of lemon if desired.

Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Roasted Asparagus

Savor the bright, zesty flavors of succulent shrimp and crisp asparagus roasted on a single sheet pan, infused with fresh lemon, garlic, and herbs for a light, protein-packed meal with a refreshing finish.

NUTRITION

350kcal
Protein
47.7g
Fat
16.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon (juiced)

1 clove Garlic

1 tbsp Fresh Parsley

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, toss the shrimp and asparagus with olive oil, fresh lemon juice, minced garlic, dried oregano, chopped parsley, salt, and pepper until evenly coated.

  • 3

    Spread the shrimp and asparagus in a single layer on the sheet pan.

  • 4

    Roast in the oven for about 8-10 minutes, or until the shrimp turn pink and opaque and the asparagus are tender.

  • 5

    Remove from the oven and give everything a gentle toss. Serve immediately with an extra squeeze of lemon if desired.