Roasted Lemon Butter Garlic Shrimp and Asparagus
This One Pan Roasted Lemon Butter Garlic Shrimp and Asparagus dish is a delicious way to get all the fats, protein and fiber you need to live the low carb lifestyle.
All you need are medium-size raw shrimp and asparagus as the main ingredients. There are many ways you can season this dish by using all of these, or a combination of these ingredients such as butter, olive oil, garlic, paprika, red pepper flakes, parsley, lemon juice, ginger, leek, coconut aminos, salt and pepper.
Simply marinate shrimp and asparagus and let the oven do the work.
It is full of amazing flavors and tastes. Moreover, it’s super quick and easy to prepare and if you’re a shrimp lover, you will want to do it over and over again.
When cooking asparagus, it is preferable to boil the asparagus a little before so they become tender then finish off by baking in the oven. You can also cook the asparagus directly in the oven but they can be a little dry.
Let's Ketofy It!
Preheat to 350°F.
Wash the asparagus with water and drain. Chop off the hard stem at the bottom off.
Place the asparagus in a boiling water for 2 minutes only. Drain the water right away so the vegetable will not become too soft.
Prep the shrimp by washing them, peeling off the skin, and finally removing the veins. Season it with salt, pepper, leek, garlic and lemon juice. Set aside.
In another bowl, add melted butter, coconut aminos (or soy sauce if not doing strict keto) and grated ginger. Mix well.
Line some aluminum foil over a baking sheet. Place the asparagus neatly on one side of the sheet with the shrimp on the other side. Lay the pieces side by side and not over each other. Brush the butter sauce on shrimp and asparagus. You can also add a few slices of lemon and sprinkle chopped parsley onto the tray.
Leave in the oven to bake for 10-15 minutes. Wait till the shrimp is cooked and opaque before serving.
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