NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  In a medium mixing bowl, toss the peeled and deveined shrimp with half of the olive oil, minced garlic, lemon zest, red pepper flakes, and half of the sea salt and black pepper.

• 3

  Place the trimmed asparagus spears and halved cherry tomatoes on the prepared baking sheet, drizzling them with the remaining olive oil and the rest of the salt and pepper.

• 4

  Roast the vegetables in the oven for 5 minutes, then remove the tray and push the vegetables to the sides to make room for the shrimp.

• 5

  Add the shrimp to the center of the sheet pan in a single layer and roast for an additional 6 to 8 minutes until the shrimp are pink and opaque.

• 6

  Divide the warm cooked quinoa between plates and top with the roasted shrimp, asparagus, and tomatoes.

• 7

  Finish the dish with a fresh squeeze of lemon juice and a sprinkle of chopped parsley before serving.