We all need a few tried-and-true QUICK suppers for our menu planning; yes? This Roasted Shrimp and Asparagus is just that! From starting the oven to preheat to plating this dish takes maybe 30 minutes (or less). And it fits so well into our healthy but-oh-so-yummy POV. Low carb, low fat but not low in flavor! Between the ginger and garlic, the tangy-ness of the soy sauce, and finished off with the smokiness of the sesame oil—just delish! Enjoy!
(Oh! Keep your eye on the shrimp while roasting…they won’t take very long at all. Don’t forget that they have their own built-in thermometer: they turn pink when perfectly done!)
Ginger-y Roasted Shrimp and Asparagus
ingredients:
1 cup quinoa (cook according to package directions)
1/2# (or more) raw shrimp, cleaned
1 bunch asparagus (about 1#), ends trimmed
1 T olive oil
2 T soy sauce
2 T minced garlic
1 T honey
1 T fresh ginger, minced
1 tsp sesame oil
sea salt, freshly ground pepper
directions:
- preheat oven to 425
- line a baking sheet with parchment paper
- place asparagus stalks on the baking sheet and drizzle with the olive oil; roll back and forth to thoroughly coat the asparagus
- in a small bowl, combine the soy sauce, garlic, honey, and ginger
- using a pastry brush (or your fingers!), brush about half the mixture on the asparagus
- place in over and roast for 15-20 minutes, ‘til almost tender
- remove pan from oven and toss shrimp onto the pan; brush with a little of the sauce mixture
- return to oven for 5 minutes or so (depends on the size of the shrimp)
- when everything is done—pile the quinoa in the middle of your plate, add asparagus spears and top with shrimp
- drizzle the remaining sauce over top along with a few drops of the sesame oil
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
