Sheet Pan Greek-Style Shrimp and Asparagus
Cauli-Rice with Lemon and Feta
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- 1 pint grape tomatoes
- 1 lb asparagus, trimmed
- 3 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh oregano
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 tsp salt
- ½ tsp crushed red pepper
- 1 lemon, thinly sliced
- 1 (4-oz) pkg crumbled feta cheese
Instructions
- Preheat oven to 450°F. Toss together shrimp, tomatoes, asparagus, garlic, oil, oregano, lemon zest, lemon juice, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Arrange lemon slices around shrimp mixture.
- Bake 12 to 15 minutes or until shrimp are pink and firm and tomatoes are beginning to burst. Sprinkle with cheese.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- ½ cup crumbled feta cheese
- 2 green onions, chopped
- 1 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Str in remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
229
|
71
|
300
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 9 | 7 | 16 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 786 | 251 | 1037 |
Low Carb Meal Plan
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