This is a bright and light, beautifully balanced dish with a little kick. We season shrimp with dashes of chili powder, paprika, cumin, and garlic. Then, toss the asparagus in cold-pressed olive oil. We add a rich buttery lemon sauce with a hint of sriracha to pull it all together. Comes with jasmine rice.

Pairs beautifully with this week’s rosemary roasted potatoes, parmesan zucchini, and simple side salad under our “Sides” menu!

Ready to Heat; Gluten-Free; Keto; Freezer Friendly.

48 Oz. Baking Dish (1 pound of shrimp with asparagus)