Oven-Roasted Shrimp and Corn
Grill Pan Asparagus and Fresh StrawberriesIngredients
- ¾ lb peeled and deveined, large raw shrimp
- ¾ cup frozen whole kernel corn, thawed
- ½ pint grape tomatoes
- 2 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- ¼ cup dry white wine
- 2 Tbsp chopped fresh parsley
- 1 tsp Old Bay seasoning
Instructions
- Preheat oven to 425°F. Toss together shrimp, corn, tomatoes, oil, and garlic on a large rimmed baking sheet.
- Add wine, parsley, and Old Bay seasoning; stir. Bake 12 to 15 minutes or until shrimp turn pink.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (16-oz) pkg strawberries, halved
Side Dish Instructions
- Coat asparagus with cooking spray. Cook in a grill pan over medium-high heat 4 minutes or until crisp-tender, turning occasionally.
- Sprinkle with salt and pepper. Serve with strawberries.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
338
|
50
|
388
|
Fat (g) | 16 | 1 | 17 |
Sat. Fat (g) | 736 | 0 | 736 |
Protein (g) | 26 | 2 | 28 |
Carb (g) | 20 | 11 | 31 |
Fiber (g) | 2 | 3 | 5 |
Sodium (mg) | 576 | 150 | 726 |
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