Sheet Pan Greek-Style Shrimp and Asparagus
Butter Lettuce and Raspberry Salad
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 lemon, halved
- 1 lb peeled and deveined, large raw shrimp
- ½ pint grape tomatoes
- ¾ lb asparagus, trimmed
- 2½ Tbsp olive oil
- ½ Tbsp chopped fresh oregano (or use ½ tsp dried)
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 450°F. Grate 1 tsp zest and squeeze 1 Tbsp juice from one lemon half and thinly slice other half.
- Toss together shrimp, tomatoes, asparagus, oil, lemon zest, lemon juice, and oregano on a rimmed baking sheet; spread in a single layer. Season with desired amount of salt and pepper. Arrange lemon slices around shrimp mixture.
- Bake 12 to 15 minutes or until shrimp turn pink and tomatoes begin to burst. Sprinkle with cheese.
Side Dish Ingredients
- ¼ cup sliced almonds
- ½ (10-oz) pkg butter lettuce blend
- ¼ cup raspberries
- 2 Tbsp diced red onion
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toast nuts in a small skillet over medium-low heat until fragrant.
- Combine lettuce, berries, onion, and nuts in a bowl. Drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
307
|
164
|
471
|
| Fat (g) | 16 | 16 | 32 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 729 | 114 | 843 |
Keto Meal Plan
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