Lemon Garlic Shrimp and Asparagus

This vibrant, one-pan masterpiece combines succulent wild-caught shrimp with crisp-tender asparagus, delivering a nutrient-dense, insulin-friendly dinner that transitions from prep to plate in just 20 minutes.

Ingredients

• 1 lb medium-sized wild-caught shrimp, peeled and deveined
• 1 lb thin to medium asparagus, woody ends trimmed
• 1/4 cup grass-fed butter, melted
• 2 Tbsp extra virgin olive oil, divided
• 3 Tbsp fresh lemon juice + 2 tsp lemon zest
• 4 cloves garlic, minced (divided)
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes (optional for metabolic boost)
• Sea salt and cracked black pepper, to taste
• Fresh parsley, finely chopped for garnish

Instructions

1. Preheat & Prep: Preheat your oven to 400°F.
2. Marinate the Protein: In a medium glass bowl, whisk together the melted butter, 1 tablespoon of olive oil, lemon juice, 1 teaspoon of zest, half the minced garlic, paprika, onion powder, and red pepper flakes. Toss the shrimp in this mixture and allow them to marinate while prepping the vegetables.
3. Roast the Asparagus: Place the trimmed asparagus on one side of the sheet pan. Drizzle with the remaining tablespoon of olive oil, remaining garlic, and lemon zest. Season with sea salt and pepper. Roast in the oven for 5 minutes to give the fibrous stalks a head start.
4. The Sheet Pan Assembly: Remove the pan from the oven. Arrange the marinated shrimp in a single, non-overlapping layer on the empty side of the pan. Drizzle any remaining marinade over the shrimp and asparagus.
5. Final Bake: Return the pan to the oven for 8-10 minutes, or until the shrimp are pink and opaque and the asparagus is crisp-tender.
6. Garnish & Serve: Finish with a fresh squeeze of lemon juice and a generous sprinkle of parsley. The residual pan juices are nutrient-dense.