NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

0.75 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the Yukon Gold potato and dice into small 1/2-inch cubes so they get extra crispy.

• 3

  Spread the potatoes on the baking sheet and toss with 0.5 tablespoons of olive oil and half of the salt and pepper.

• 4

  Roast the potatoes for 15 minutes, then add the trimmed asparagus spears to the tray, tossing slightly to coat.

• 5

  Roast for another 8-10 minutes until the potatoes are golden and the asparagus is tender-crisp.

• 6

  While the vegetables finish, heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Add the minced garlic and shrimp to the skillet, seasoning with the oregano and the remaining salt and pepper.

• 8

  Sauté the shrimp for about 2-3 minutes per side until they are pink and opaque, then remove from the heat immediately to avoid overcooking.

• 9

  Toss the roasted vegetables with the shrimp in a large bowl, drizzling with fresh lemon juice and finishing with a sprinkle of fresh parsley.