Crispy Baked Panko Shrimp with Roasted Asparagus

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

Crispy Baked Panko Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Panko Shrimp with Roasted Asparagus

Enjoy a satisfying plate of crispy baked shrimp coated in crunchy panko breadcrumbs paired beautifully with roasted asparagus drizzled lightly with olive oil and a squeeze of lemon. The textures and flavors meld for a perfectly balanced meal that’s both light and indulgent.

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NUTRITION

437kcal
Protein
44.5g
Fat
18.3g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/4 cup Panko Breadcrumbs

1 cup Asparagus (chopped)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare a baking sheet by lining it with parchment paper.

  • 3

    In a shallow bowl, combine the panko breadcrumbs, garlic powder, salt, and pepper.

  • 4

    Pat dry the shrimp and toss them in a light coating of olive oil and lemon juice.

  • 5

    Dredge each shrimp in the seasoned panko mixture to coat evenly.

  • 6

    Place the breaded shrimp on one half of the baking sheet.

  • 7

    Toss the chopped asparagus with a drizzle of olive oil, a pinch of salt, and pepper; arrange them on the other half of the baking sheet.

  • 8

    Bake in the preheated oven for about 10-12 minutes or until the shrimp are opaque and the asparagus is tender and slightly crispy.

  • 9

    Finish with a squeeze of fresh lemon juice over both the shrimp and asparagus before serving.

Crispy Baked Panko Shrimp with Roasted Asparagus

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

Crispy Baked Panko Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Panko Shrimp with Roasted Asparagus

Enjoy a satisfying plate of crispy baked shrimp coated in crunchy panko breadcrumbs paired beautifully with roasted asparagus drizzled lightly with olive oil and a squeeze of lemon. The textures and flavors meld for a perfectly balanced meal that’s both light and indulgent.

NUTRITION

437kcal
Protein
44.5g
Fat
18.3g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/4 cup Panko Breadcrumbs

1 cup Asparagus (chopped)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare a baking sheet by lining it with parchment paper.

  • 3

    In a shallow bowl, combine the panko breadcrumbs, garlic powder, salt, and pepper.

  • 4

    Pat dry the shrimp and toss them in a light coating of olive oil and lemon juice.

  • 5

    Dredge each shrimp in the seasoned panko mixture to coat evenly.

  • 6

    Place the breaded shrimp on one half of the baking sheet.

  • 7

    Toss the chopped asparagus with a drizzle of olive oil, a pinch of salt, and pepper; arrange them on the other half of the baking sheet.

  • 8

    Bake in the preheated oven for about 10-12 minutes or until the shrimp are opaque and the asparagus is tender and slightly crispy.

  • 9

    Finish with a squeeze of fresh lemon juice over both the shrimp and asparagus before serving.