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Lemon Shrimp and Asparagus

This ONE PAN meal is quick, flavorful, and easy to adapt to your macros!


Preheat oven to 400 degrees.


Toss 8oz. asparagus (ends trimmed) in pan with:

1tsp. olive oil

1 clove garlic

1/2 tsp each of salt and pepper

*Place in pan in single layer and roast in oven for 6 minutes.


While asparagus is cooking, toss 16oz. fresh or thawed shrimp (tails removed) in a large bowl with:

2 tsp. olive oil

2 cloves of minced garlic.

1/2 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1/8 tsp red pepper flakes (more if you like it with a kick!).


Remove asparagus from oven and move the veggies aside. Place shrimp in single layer next to the asparagus. Top shrimp and asparagus with 1TBS of cubed butter, evenly spaced. Roast in the oven for an additional 7-9 minutes until shrimp is opaque.


Remove pan from oven and drizzle with fresh lemon juice and additional salt and pepper to taste. This low-carb dish leaves plenty of room to serve with cauliflower rice, noodles, quinoa, or rice if you like!


Serves two.


Macros for 8oz shrimp and 4oz. asparagus:

Protein: 48g.

Carbs: 10g.

Fat: 13g.

Fiber: 5g.





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