Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup water; 3/4 tsp salt; 5 oz cooked shrimp, thawed and tails removed; 7 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/2 tsp black pepper

Nutrition

Per serving

421 calories

Protein: 44g; 42% of calories
Carbs: 43g; 41% of calories
Fat: 8g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
Place the asparagus on a half-sheet pan. Drizzle with half the olive oil and season with a pinch of salt and pepper. Roast for 10 to 12 minutes until tender. Let the quinoa rest, covered, while the asparagus finishes.
In a 12-inch skillet, heat the remaining oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the cooked shrimp and toss for 2 minutes just until heated through. Stir in the lemon zest and lemon juice. Done when opaque and heated through.
Fluff the quinoa with a fork and place it on the plate. Arrange the roasted asparagus alongside and top with the garlic lemon shrimp and any juices from the pan.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes