Sheet Pan Lemon Herb Shrimp with Crispy 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 Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Asparagus

Enjoy a light yet satisfying dinner featuring succulent shrimp tossed with a zesty lemon herb dressing and roasted to perfection alongside crispy asparagus spears. This sheet pan meal is bursting with bright flavors and a delightful crunch, making it a quick and nutritious option for a busy evening.

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NUTRITION

335kcal
Protein
38.7g
Fat
15.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (peeled and deveined)

1 cup Asparagus

1 tbsp Olive Oil

2 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper.

  • 3

    Place the shrimp and asparagus on the prepared baking sheet. Drizzle the lemon herb mixture evenly over both the shrimp and asparagus.

  • 4

    Toss gently to ensure that the shrimp and asparagus are evenly coated.

  • 5

    Arrange the shrimp in a single layer and spread the asparagus around them.

  • 6

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

  • 7

    Remove from the oven, garnish with a bit of extra lemon zest if desired, and serve immediately.

Sheet Pan Lemon Herb Shrimp with Crispy 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 Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Asparagus

Enjoy a light yet satisfying dinner featuring succulent shrimp tossed with a zesty lemon herb dressing and roasted to perfection alongside crispy asparagus spears. This sheet pan meal is bursting with bright flavors and a delightful crunch, making it a quick and nutritious option for a busy evening.

NUTRITION

335kcal
Protein
38.7g
Fat
15.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (peeled and deveined)

1 cup Asparagus

1 tbsp Olive Oil

2 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper.

  • 3

    Place the shrimp and asparagus on the prepared baking sheet. Drizzle the lemon herb mixture evenly over both the shrimp and asparagus.

  • 4

    Toss gently to ensure that the shrimp and asparagus are evenly coated.

  • 5

    Arrange the shrimp in a single layer and spread the asparagus around them.

  • 6

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

  • 7

    Remove from the oven, garnish with a bit of extra lemon zest if desired, and serve immediately.