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Roasted Shrimp with Quinoa and Asparagus
20 min2 servingsEasy5 / 5
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A refined, vibrant dish highlighting the natural sweetness of shrimp and the earthiness of asparagus, brightened by roasted garlic and fresh lemon.
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Recipe Details
Prep5m
Cook15m
Total20m
Servings: 2
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/2 of total prepared dish
474
Calories
37.3g
Protein
32.6g
Carbs
16.9g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
HealthyHigh-ProteinGluten-FreeClean-Eating
Ingredients
- 300gShrimp(peeled and deveined)
- ½cupQuinoa(rinsed well)
- 250gAsparagus(woody ends trimmed)
- 1wholeLemon(cut into wedges)
- 2tbspOlive Oil(extra virgin)
- 3cloveGarlic(minced)
- to tasteSalt(fine sea salt)
- to tastePepper(freshly cracked)
Instructions
Preparation and Cooking
- 1 Preheat oven to 400°F (200°C).
- 2 Rinse quinoa under cold water. Combine 0.5 cup quinoa with 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered.
- 3 On a baking sheet, toss asparagus with 1 tbsp olive oil, half the garlic, salt, and pepper. Roast for 10-12 minutes until tips are browned and tender.
- 4 On a separate sheet (or the other side of the same sheet if large enough), toss shrimp with remaining olive oil, remaining garlic, salt, and pepper. Roast for 5-7 minutes until just pink and opaque.
- 5 Fluff the quinoa with a fork.
- 6 Plate the quinoa, asparagus, and shrimp in three separate sections on two plates. Serve with fresh lemon wedges on the side.
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