Roasted Asparagus Mushroom Shrimp Sheet Pan Meal

Instructions

• Preheat oven to 400F.
• Make sure the shrimp is peeled and deveined (and defrosted if needed).
• You can leave the tails on or remove them before cooking. I removed the tails on these.
• Place the shrimp on a small bowl.
• Sprinkle on 1/2 teaspoon garlic powder and the Old Bay.
• Pour in 3 tablespoons olive oil.
• Snap the ends off of the asparagus. You'll want to remove and throw away the hard ends that were in the ground.
• Stir together and set aside.
• Just bend the asparagus a bit and snap the end, it\'ll break where it needs to.
• Throw those ends away.
• For the rest of the asparagus, snap each stem into 2-3 pieces. You can cut them if you want too.
• Toss the asparagus onto a rimmed sheet pan.
• Wipe the mushrooms off to remove any dirt, remove stems and cut into slices. (You can leave the stems on if you want)
• Drizzle with 2 tablespoons olive oil.
• Sprinkle on 1/2 teaspoon garlic powder and a dew dashes of black pepper.
• Toss everything to coat.
• Place sheet pan in the oven and roast for 15 minutes.
• Carefully remove pan from oven.
• Lay 4-5 lemon slices over the vegetables.
• Space the shrimp out over top of lemon slices and vegetables.
• Squeeze half of a lemon over the entire sheet pan meal.
• Roast in the oven for 5-6 minutes, until shrimp are cooked.
• Remove and serve!
• Serve over rice, cauliflower rice, or mashed potatoes.
• Or Just serve as is!