Baked Shrimp with Asparagus & Broccolini

Baked Shrimp with Asparagus and Broccolini
Easy one pan dish with shrimp, asparagus and broccolini. Low carb keto recipe.

This easy recipe for baked shrimp with asparagus and broccolini is quick and delicious. It is also low in carbs and healthy!

We are going to cook everything in a single pan, in the oven and dinner will be ready in minutes. Please read the recipe below to see instructions is the asparagus and broccolini you are using are thicker than the ones I used in the video.

Always remember to devein shrimp when you are cooking it. You do not want to ruin your meal with the gritty, poop filled vein that runs down the shrimp’s back. Also, make sure not to c=over cook the shrimp as it will become rubbery.

Here are two shrimp recipes that you might love as well. Honey Garlic Shrimp and Shrimp a la Diabla.

This is what you are going to need for this baked shrimp with asparagus and broccolini recipe –

1 pound asparagus — preferably thin
1 pound broccolini
1 pound shrimp — peeled and deveined
1 large lemon
6 garlic cloves — peeled and thinly sliced
Olive oil
Salt & Pepper

Heat your oven to 425F (219C).

Cut the lemon in half. Reserve half for juicing. Slice the other half into thin rounds and then each round into thin triangles.

Line a roasting pan or baking sheet with aluminum foil — this is optional but will make cleaning a lot easier.

Place the vegetables in the pan, in a single layer. Drizzle them with olive oil.

Scatter the garlic and lemon pieces between the vegetables.

Top with the shrimp. Season generously with salt and pepper. Juice the left over lemon half.

Place the pan in the oven for 10 minutes. Remove and enjoy.

NOTE: If you are using thick asparagus and broccolini (or broccoli florets) season them with salt and pepper and cook them for about 4 minutes.

Make sure to cut off the tough ends if the asparagus is thick.

While they are cooking, place the shrimp in a bowl and season with salt and pepper and add the lemon juice.

Remove the pan from the oven and place the shrimp on top of the precooked vegetables. Drizzle the juice over the whole pan. Return to the oven and cook for 8 to 10 minutes more, depending on the size of your shrimp. Careful not to overcook the shrimp.

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