Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz peeled and deveined cooked shrimp, patted dry; 7 oz asparagus, trimmed; 1/4 cup white rice; 1/2 cup water; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

475 calories

Protein: 48g; 41% of calories
Carbs: 56g; 47% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
While the rice cooks, place the asparagus and shrimp on a half-sheet pan. Drizzle with the olive oil and lemon juice. Sprinkle with the minced garlic, lemon zest, the rest of the salt, and the black pepper. Toss well to coat and spread into a single layer.
Roast the shrimp and asparagus for 10 minutes until the asparagus is tender and the shrimp are heated through. Done when heated through, 145°F.
Fluff the rice with a fork and spoon it onto the plate. Top with the roasted shrimp and asparagus, drizzling any remaining juices from the pan over the top.

Nutrition

Ingredients

Instructions

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