NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 medium Yukon Gold potato

1 cup Asparagus

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into small half-inch cubes and toss them on the baking sheet with 0.5 tbsp of the olive oil, smoked paprika, and half of the salt and pepper.

• 3

  Roast the potatoes for 20 minutes, flipping halfway through, until they are golden and tender.

• 4

  Trim the woody ends off the asparagus, place them on the other side of the baking sheet, drizzle with a tiny bit of oil, and roast for an additional 10 minutes.

• 5

  While the vegetables roast, heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the minced garlic and shrimp to the skillet, sautéing for 2 to 3 minutes per side until the shrimp are pink and opaque.

• 7

  Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley to coat the shrimp.

• 8

  Plate the succulent garlic shrimp alongside the crispy roasted potatoes and asparagus for a complete, clean-eating dinner.