Sheet Pan Shrimp and Vegetables
Lemony Quinoa
Wine Recommendation
Ecco Domani Pinot Grigio
Ingredients
- 2 (10-oz) pkg trimmed asparagus
- 1 pint grape tomatoes
- ¼ cup olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp lemon juice
- 2 Tbsp minced garlic
- ½ tsp crushed red pepper
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 400°F. Toss together asparagus, tomatoes, 2 Tbsp oil, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Bake 10 minutes.
- Meanwhile, toss together shrimp, lemon juice, garlic, 2 Tbsp oil, and red pepper on another large rimmed baking sheet; spread in a single layer.
- Add pan to oven with vegetables. Bake 5 minutes or until shrimp turn pink and vegetables are lightly browned and tender. Sprinkle with parsley.
Side Dish Ingredients
- 3 (3-oz) pouches boil-in-bag quinoa
- 2 lemons
- ¼ cup chopped fresh parsley
- 3 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Cook quinoa according to package directions.
- Grate 2 tsp zest and squeeze juice from lemons. Stir lemon zest, lemon juice, parsley, oil, and salt into quinoa in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
196
|
214
|
410
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 19 | 6 | 25 |
| Carb (g) | 11 | 25 | 36 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 376 | 200 | 576 |
Quick & Healthy Meal Plan
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