Sheet Pan Garlic & Lemon Shrimp, Asparagus & Fingerling Potatoes

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 lb Asparagus
  • 1 lb Fingerling potatoes
  • 2 tbsp Flat-leaf parsley
  • 3 cloves Garlic
  • 2 Lemons

• Condiments

  • 1 Tzatziki-hummus - optional

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Sea salt & freshly ground pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on nospoonnecessary.com

Ingredients

• 1 Pound Large Shrimp (16-18 count) – thawed, peeled deveined and tail still intact
• Extra Virgin Olive Oil
• 3 cloves of Garlic- minced
• ¼ tsp Crushed Red Pepper Flakes
• 2 Lemons, divided – 1 zest and juice of. 1 thinly sliced
• 1 Pound Asparagus - trimmed
• 1 Pound Fingerling Potatoes – halved lengthwise
• 2 TBS Flat Leaf Parsley – roughly chopped, or more to taste
• Sea Salt & Freshly Ground Pepper
• Tzatziki-Hummus – optional for serving *LINK*

Directions

• Preheat oven to 400 degrees F. Line a large, rimmed baking sheet* with aluminum foil for easy clean up. Place the shrimp in a large mixing bowl and drizzle with a 2 tablespoons of extra virgin olive oil. Add in garlic and crushed red pepper flakes. Stir to coat and set aside.
• In a medium sized mixing bowl, toss the potatoes with 1 tablespoon of oil. Season generously with salt and pepper. Transfer potatoes to baking sheet in a single layer. Roast potatoes for 20 minutes, or until almost tender. While potatoes are roasting, toss asparagus with ½ tablespoon of olive oil and season with salt and pepper. Set aside.
• Meanwhile, add 1 tablespoon of lemon juice to bowl of shrimp and toss to coat. Season shrimp generously with salt and pepper and toss again. Set aside.
• Remove potatoes from oven and add asparagus and lemon slices to baking sheet. Continue to roast for 10 minutes or until potatoes are almost tender. Use a slotted spoon to add shrimp to baking sheet and transfer back to the oven. Roast for 5-6 minutes or until shrimp are pink-opaque and firm to touch.
• To Serve: Sprinkle lemon zest and parsley all over shrimp and vegetables. Optional, serve with Tzatziki-Hummus.