Sheet Pan Greek-Style Shrimp and Asparagus
Wine Recommendation
Starborough Sauvignon Blanc
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 (or use 1 tsp dried)
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp crushed red pepper
- 1 lemon, thinly sliced
- 1 cup 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 turn pink and tomatoes begin to burst. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
229
|
229
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 592 | 592 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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