Garlic Shrimp with Roasted Vegetables

Quick-cooking shrimp infused with fiery garlic, accompanied by tender-crisp asparagus, burst cherry tomatoes, and sweet red bell pepper, creating a vibrant and satisfying low-carb meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.55/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• High-Protein
• Pescatarian
• Low-Sugar

Tags

• sauté
• roast
• quick
• healthy
• savory
• spicy

Ingredients

• 1 pound shrimp (large, peeled, deveined, tails on or off)
• 1 pound asparagus (trimmed)
• 1 pint cherry tomatoes (halved)
• 1 red bell pepper (thinly sliced)
• 4 clove garlic (minced)
• 3 tablespoon olive oil
• 1 lemon (half for juice, half for wedges)
• 0.5 teaspoon red pepper flakes
• 0.25 cup fresh parsley (chopped)
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
2. On the prepared baking sheet, toss the trimmed asparagus, halved cherry tomatoes, and thinly sliced red bell pepper with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Roast for 10-12 minutes, or until the asparagus is tender-crisp.
3. While the vegetables roast, prepare the shrimp. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the remaining 2 tablespoons of olive oil, minced garlic, red pepper flakes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
4. Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook the shrimp in batches if necessary.
5. Remove the shrimp from the heat. Squeeze the juice from half of the lemon over the cooked shrimp.
6. Serve the sizzling garlic shrimp alongside the roasted asparagus, cherry tomatoes, and red bell pepper. Garnish with chopped fresh parsley and the remaining lemon wedges.

Nutrition (per serving)

• Calories: 228
• Protein: 24.5 g
• Carbohydrates: 5.5 g
• Fat: 11.5 g
• Fiber: 2.8 g
• Sodium: 863 mg
• Saturated Fat: 1.7 g
• Sugar: 3 g
• Cholesterol: 170 mg