NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 cup asparagus

0.5 cup quinoa

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus with half of the olive oil, sea salt, and black pepper on the baking sheet and roast for 12 to 15 minutes until tender.

• 3

  While the asparagus roasts, heat the remaining olive oil in a large skillet over medium-high heat.

• 4

  Add the shrimp to the skillet and season with dried oregano, remaining salt, and remaining pepper.

• 5

  Sauté the shrimp for 2 to 3 minutes per side until they turn pink and opaque.

• 6

  Stir in the minced garlic, lemon juice, and lemon zest, cooking for just 1 minute until the garlic is fragrant.

• 7

  Remove the skillet from the heat and toss the shrimp with fresh chopped parsley.

• 8

  Plate the warm cooked quinoa and top with the lemon-herb shrimp and roasted asparagus.