Shared recipe

Roasted Shrimp with Quinoa and Asparagus

2 servings5 / 5HealthyHigh-ProteinGluten-FreeClean-Eating

A refined, vibrant dish highlighting the natural sweetness of shrimp and the earthiness of asparagus, brightened by roasted garlic and fresh lemon.

Free account. Saves to your personal cookbook.

Time

per serving

One serving: 1/2 of total prepared dish

Preheat oven to 400°F (200°C).
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.
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.
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.
Fluff the quinoa with a fork.
Plate the quinoa, asparagus, and shrimp in three separate sections on two plates. Serve with fresh lemon wedges on the side.

Keep it for good, scale the servings, turn it into a grocery list and cook it step by step. Free to start.

Tip 1 of 3

To maximize flavor, toss the shrimp and asparagus in a bowl with the garlic and olive oil before roasting to ensure an even coating.

Tip 2 of 3

Fluff the quinoa with a fork immediately after cooking to keep the texture light rather than gummy.

Tip 3 of 3

Zest half of the lemon before juicing to use as a fresh aromatic finish over the finished plate.

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

No comments yet. Be the first!