NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a large mixing bowl, combine the raw shrimp, trimmed asparagus, and cherry tomatoes.

• 3

  Add the olive oil, minced garlic, dried oregano, sea salt, and black pepper to the bowl and toss until everything is evenly coated.

• 4

  Spread the shrimp and vegetable mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 5

  Roast for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.

• 6

  Remove from the oven and immediately toss the roasted mixture with fresh lemon juice, lemon zest, and chopped parsley.

• 7

  Divide the warm, cooked quinoa between plates and top with the roasted garlic-herb shrimp and vegetables.