Chili Oil-Roasted Shrimp
Asparagus and Citrus Salad
Ingredients
- 1 small jalapeno pepper, thinly sliced
- 2 small cloves garlic, minced
- 3 Tbsp olive oil
- ¾ lb peeled and deveined, large raw shrimp
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 450ºF. Cook jalapeño and garlic in hot oil in a small saucepan over medium heat, stirring occasionally, 2 minutes. Remove from heat.
- Carefully toss together shrimp and oil mixture on a rimmed baking sheet; spread in a single layer. Bake 5 to 6 minutes or until shrimp are done.
- Sprinkle shrimp with parsley and cilantro; drizzle with lemon juice, and sprinkle with salt and pepper.
Side Dish Ingredients
- 2 tsp olive oil
- ¾ lb asparagus, trimmed and cut into 2 inch pieces
- ½ tsp Dijon mustard
- 1 orange
Side Dish Instructions
- Cook asparagus, covered, in a small amount of boiling water 1 minute; drain. Plunge asparagus immediately into a bowl of ice water; drain on paper towels.
- Add oil and mustard to orange juice in bowl, whisking to combine. Add asparagus and orange sections; toss.
- Peel and section orange over a medium bowl, reserving 2 Tbsp juice in bowl. Set sections aside.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
309
|
109
|
418
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 4 | 15 | 19 |
| Fiber (g) | 0 | 5 | 5 |
| T. Sugs (g) | 0 | 9 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
