YOUR SOLIN GENERATED RECIPE
Seared Shrimp with Roasted Broccoli and Garlic Asparagus
Pan-seared jumbo shrimp seasoned with lemon and garlic, served alongside oven-roasted broccoli and tender asparagus with a zesty lemon finish.
INGREDIENTS
10 ounces Jumbo Shrimp, peeled and deveined
1.5 cups Broccoli Florets
150 grams Asparagus, woody ends trimmed
1.5 tablespoons Extra Virgin Olive Oil
3 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the broccoli florets and trimmed asparagus on the baking sheet, drizzle with half of the olive oil, and season with sea salt and black pepper.
Roast the vegetables for 15-20 minutes until the broccoli edges are slightly crispy and the asparagus is tender.
While the vegetables roast, pat the shrimp completely dry with paper towels to ensure a good sear.
Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
Add the minced garlic to the skillet during the last 30 seconds of cooking, stirring constantly to prevent burning.
Remove the skillet from the heat and drizzle the shrimp with fresh lemon juice.
Plate the seared shrimp alongside the roasted vegetables and serve immediately while hot.