Roasted Lemon Butter Garlic Shrimp

Roasted Lemon Butter Garlic Shrimp
Authoradmin
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Servings: 6 1 Serving of shrimp and asparagus counts as: 1 vegetable, 2 fats, 1 protein

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Yields1 Serving
 1 lb Thin/medium asparagus, ends trimmed
 1 tbsp Olive oil
 1 Garlic clove, minced
 0.25 Salt
 0.13 Pepper
Shrimp
 1.50 lbs Medium uncooked peeled shrimp deveined**Make sure when you buy the shrimp, shrimp is the only ingredient**
 1 tbsp Olive oil
 23 Garlic cloves, minced
 0.50 tsp Salt
 0.25 tsp Paprika
 0.13 tsp Pepper
 0.13 tsp Red pepper flakes, or less
 3 tbsp Chopped fresh parsley
 0.50 tbsp Lemon juice or more to taste
 3 tbsp Butter, cubed
1

Preheat oven to 400 degrees F.

2

Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray.
Add asparagus and drizzle with 1 tablespoon olive oil.

3

Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper.

4

Toss until evenly coated then line asparagus in a single layer.

5

Roast for 4-6 minutes depending on thickness.

6

Meanwhile, remove tails from shrimp.

7

Remove pan from oven and push asparagus to one side of the pan (keep in a single layer).

8

Add shrimp and drizzle with 1 tablespoon olive oil.

9

Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

10

Top asparagus with 1 tablespoon cubed butter, evenly spaced.

11

Top shrimp with 2 tablespoons cubed butter, evenly spaced.

12

Roast for 6 minutes or just until shrimp is opaque.

13

Remove pan from oven and drizzle with lemon juice.

14

Season with additional salt and pepper to taste.

Category,

Ingredients

 1 lb Thin/medium asparagus, ends trimmed
 1 tbsp Olive oil
 1 Garlic clove, minced
 0.25 Salt
 0.13 Pepper
Shrimp
 1.50 lbs Medium uncooked peeled shrimp deveined**Make sure when you buy the shrimp, shrimp is the only ingredient**
 1 tbsp Olive oil
 23 Garlic cloves, minced
 0.50 tsp Salt
 0.25 tsp Paprika
 0.13 tsp Pepper
 0.13 tsp Red pepper flakes, or less
 3 tbsp Chopped fresh parsley
 0.50 tbsp Lemon juice or more to taste
 3 tbsp Butter, cubed

Directions

1

Preheat oven to 400 degrees F.

2

Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray.
Add asparagus and drizzle with 1 tablespoon olive oil.

3

Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper.

4

Toss until evenly coated then line asparagus in a single layer.

5

Roast for 4-6 minutes depending on thickness.

6

Meanwhile, remove tails from shrimp.

7

Remove pan from oven and push asparagus to one side of the pan (keep in a single layer).

8

Add shrimp and drizzle with 1 tablespoon olive oil.

9

Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

10

Top asparagus with 1 tablespoon cubed butter, evenly spaced.

11

Top shrimp with 2 tablespoons cubed butter, evenly spaced.

12

Roast for 6 minutes or just until shrimp is opaque.

13

Remove pan from oven and drizzle with lemon juice.

14

Season with additional salt and pepper to taste.

Roasted Lemon Butter Garlic Shrimp
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