NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 medium potato

0.5 tbsp olive oil

0.5 tbsp ghee

2 cloves garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the potato into 1/2-inch cubes and toss them in a bowl with the olive oil, half of the sea salt, half of the black pepper, and half of the smoked paprika.

• 3

  Spread the potato cubes in a single layer on a parchment-lined baking sheet and roast for 20 minutes.

• 4

  Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 8-10 minutes until the potatoes are golden and the asparagus is tender.

• 5

  While the vegetables finish roasting, melt the ghee in a large skillet over medium-high heat.

• 6

  Add the shrimp to the skillet and sauté for 2 minutes per side until they are pink and opaque.

• 7

  Stir in the minced garlic, lemon zest, and the remaining sea salt, pepper, and smoked paprika, cooking for 1 minute until the garlic is fragrant.

• 8

  Remove the skillet from the heat, drizzle the shrimp with fresh lemon juice, and serve immediately alongside the crispy roasted potatoes and asparagus.