NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw shrimp

1 medium Yukon Gold potato

1.5 cups Asparagus

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Paprika

1 tbsp Fresh 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

  Wash and dice the Yukon Gold potato into small, uniform half-inch cubes to ensure even roasting.

• 3

  Toss the potato cubes on the baking sheet with half of the olive oil, half of the sea salt, and all of the paprika.

• 4

  Roast the potatoes for 15 minutes, then remove the tray and add the trimmed asparagus spears.

• 5

  Drizzle the asparagus with the remaining olive oil and a pinch of salt, then roast everything for another 10 to 12 minutes until the potatoes are golden and the asparagus is tender.

• 6

  While the vegetables finish roasting, heat a large skillet over medium-high heat and add the raw shrimp, seasoning them with the remaining salt and black pepper.

• 7

  Sauté the shrimp for about 2 minutes per side until they turn pink and opaque, adding the minced garlic during the final minute to prevent burning.

• 8

  Remove the skillet from the heat, stir in the fresh lemon juice and chopped parsley, and serve immediately alongside the roasted vegetables.