Sheet Pan Lemon Butter Garlic Shrimp with Asparagus

Background and History:

Sheet pan dinners are a contemporary solution for a hassle-free, yet delightful meal. The combination of lemon, butter, and garlic in this dish creates a rich and zesty flavor profile, enhancing the natural sweetness of shrimp and the earthiness of asparagus. It’s a simple and delicious choice for a quick weeknight dinner that’s sure to satisfy your taste buds.

Serves: 4

Time:

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

1 pound large shrimp, peeled and deveined
1 bunch asparagus, tough ends trimmed
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).
On a sheet pan, arrange the shrimp and asparagus.
In a small bowl, whisk together the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper.
Drizzle the butter mixture over the shrimp and asparagus.
Toss everything to coat evenly.
Roast in the preheated oven for approximately 12-15 minutes or until the shrimp are pink and opaque and the asparagus is tender.
Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts:

Calories: Approximately 250 per serving
Protein: Around 25g
Carbohydrates: Approximately 6g
Fat: About 15g

Notes:

Customize the seasoning with your favorite herbs and spices.
Add a sprinkle of grated Parmesan cheese for extra richness.
Serve with a side of quinoa, pasta, or crusty bread to complete the meal.

Allergy Warning:

Ensure that the ingredients used, such as butter or any added seasonings, do not contain allergens specific to your dietary requirements.

Experience the effortless elegance of this Sheet Pan Lemon Butter Garlic Shrimp with Asparagus—a quick and zesty option for a weeknight dinner that combines the vibrant flavors of lemon and garlic with succulent shrimp and crisp asparagus.

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GABRIELA PEACOCK BSC HONS, MBANT

Gabriela Peacock has a BSc Hons in Health Science (Nutritional Therapy) from the University of Westminster and Nutritional Therapy Diploma from The College of Naturopathic Medicine. Gabriela is a member of the British Association for Applied Nutrition and Nutritional Therapy (BANT), adheres to the strict BANT Code of Ethics and Practice. A background in fashion modeling enlightened her to the importance of a nutritious diet and its impact on maintaining a youthful body image. Through the application of Nutritional Science, Gabriela looks to identify biochemical imbalances, which may prevent optimal health. Guidance is tailored to complement medical treatment and promote health through the provision of nutrient rich food choices and supplement protocols. Gabriela’s approach is patient-centred and evidence-based: she recognizes that each person is an individual, with unique requirements and differing health goals. Patients can expect tailor- made support based on comprehensive health screens, dietary assessment, laboratory testing and ongoing nutritional management.