I just made this super tasty recipe for meal prep this week, and it’s soooo good!! It’s a bit fresher and nice for summer, and a lighter dish for the hot months. Give it a try!
2 bunches of fresh asparagus
2 T. olive oil
Salt and pepper to taste
16 oz. uncooked shrimp
2 T. butter
Salt and pepper
Crushed red pepper
Preheat oven to low broil. To quickly defrost the shrimp if it wasn’t thawed ahead of time, place it in a fine-mesh sieve or colander. Place this in a large bowl of cold tap water for a few minutes. Replace the water in the bowl with new cold tap water and resubmerge the shrimp. Let shrimp sit until completely defrosted.
While your shrimp is defrosting, line a pan with foil. Add your asparagus and toss with olive oil, garlic, and salt and pepper to taste. Place in the oven to roast; the time will depend on the thickness of the asparagus, anywhere from 10-20 minutes. Next, remove the asparagus and add your raw shrimp. Drizzle with melted butter, then toss with garlic, salt, pepper, paprika, red chili flakes and fresh parsley to taste. Place back in the oven to roast for 6 minutes, or until shrimp is done. Be sure to not overcook to avoid chewiness!
I add a serving of starch and fruit to the asparagus and shrimp to round out the macros, something like baked sweet or russet potato fries and a fresh veggie like carrots or broccoli. And boom! You have a complete meal and that’s fresh, light, tasty, and perfect for summer 😀 Enjoy!
By Jess Tull, NASM CPT & CES