Sheet-Pan Lemon Garlic Herb Shrimp & Asparagus

Ingredients

• 1.5 lbs wild-caught jumbo shrimp, peeled and deveined
• 1 lb fresh organic asparagus spears, woody ends trimmed
• 1 cup cherry tomatoes
• 3 tbsp melted grass-fed ghee or extra virgin olive oil
• 5 cloves fresh garlic, minced
• 1 organic lemon, thinly sliced plus 2 tbsp fresh juice
• 1.5 tbsp fresh oregano and 1 tsp crushed red pepper flakes
• 1 tsp Celtic sea salt

Step-by-Step Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Step 2: Toss trimmed asparagus and cherry tomatoes with 1 tbsp melted ghee, sea salt, and black pepper; spread on sheet pan.
3. Step 3: Roast vegetables for 6 minutes until tender-crisp.
4. Step 4: Toss peeled jumbo shrimp with remaining ghee, minced garlic, lemon juice, fresh oregano, and chili flakes.
5. Step 5: Add shrimp and lemon slices to the sheet pan; roast for 6 to 8 minutes until shrimp are pink and opaque. Serve immediately.

Nutritional Breakdown (Per Serving)