AuthorgoodnesswithgPreheat oven to 425 degrees. Line a a large baking sheet with parchment paper, and set aside.
To a large bowl, add shrimp, 2 tbsp of olive oil, lemon juice, garlic, paprika, oregano, and a pinch of salt and pepper. Toss to coat.
Add asparagus, tomatoes and red onion to baking sheet. Drizzle with remaining 2 tbsp of olive oil and a pinch of salt and pepper. Toss to coat.
Place in the oven, and roast for 15 minutes.
Remove tray from the oven, and add shrimp and olives.
Roast for another 8-10 minutes (depending on the size of the shrimp), until shrimp are pink and slightly golden.
Serve alongside quinoa or rice, and top with feta and parsley. Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees. Line a a large baking sheet with parchment paper, and set aside.
To a large bowl, add shrimp, 2 tbsp of olive oil, lemon juice, garlic, paprika, oregano, and a pinch of salt and pepper. Toss to coat.
Add asparagus, tomatoes and red onion to baking sheet. Drizzle with remaining 2 tbsp of olive oil and a pinch of salt and pepper. Toss to coat.
Place in the oven, and roast for 15 minutes.
Remove tray from the oven, and add shrimp and olives.
Roast for another 8-10 minutes (depending on the size of the shrimp), until shrimp are pink and slightly golden.
Serve alongside quinoa or rice, and top with feta and parsley. Enjoy!
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