This is a bright and light, beautifully balanced spring 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.

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; Gluten Free; Freezer Friendly.

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