Sheet Pan Shrimp & Asparagus

Today we're roasting shrimp and asparagus on one sheet pan with a buttery parmesan topping. Serve with cauliflower rice for a larger meal. An easy, healthy, low carb dinner option. Dairy free/ paleo option is included.

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Course: dinner

Cuisine: American

Keyword: asparagus, low carb dinner, sheet pan dinners, shrimp

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 303kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large sheet pan
Oven

Ingredients

1 bunch asparagus tough ends trimmed
1 bag wild shrimp (300 grams or more) thawed and peeled
3 cloves garlic minced
4 tbsp butter
1.5 tbsp lemon juice or 1/2 fresh lemon
1/2 cup grated parmesan
2 tbsp parsley optional

Instructions

Preheat oven to 400 F. In a small saucepan, saute garlic in a little avocado or olive oil until it is very light brown; about 2-3 minutes. Add butter and cook until it starts to melt.
Place asparagus on a large rimmed baking sheet. Spoon half the garlic butter over top and toss to coat. Bake for 5 minutes.
Move asparagus over to one half side of the pan. Add shrimp to the other half. Pour the rest of the garlic butter over the shrimp. Squeeze the lemon over top.
Sprinkle parmesan cheese over asparagus and shrimp. Then return the sheet pan to the oven and bake for another 6-8 minutes. Shrimp should turn a nice orange/pink colour.
Sprinkle parsley (if using) over the shrimp. Serve right away.
Serve with rice or cauliflower rice for a large meal.

Notes

Dairy free /paleo option: Use nutritional yeast and olive/avocado oil instead of parmesan and butter.

Store leftovers in a glass container. Refrigerate. Should be eaten within a few days

Nutrition