One Pan Lemon Shrimp & Asparagus

Serve with pasta, rice, or quinoa. Leftovers keep well in fridge 2-3 days

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400

Step 2

Lay Asparagus and Shrimp on a baking sheet. Drizzle with Olive Oil and toss gently to coat. Sprinkle with Sea Salt and top when Lemon slices

Step 3

Bake 15-18 minutes, or until Shrimp are fully cooked and have turned pink. Remove from oven and divide between plates