Lemon Shrimp Sheet Pan
1 pound large shrimp, shelled and deveined
1 pound asparagus, cut into two inch pieces
4 Tbsp cup coconut oil, melted
4 Tbsp cup olive oil
1 Tablespoon lemon juice
1 tbsp Lemon Pepper
1 lemon, sliced (optional)
- Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
- In a large mixing bowl, combine shrimp and asparagus. Pour melted coconut oil, olive oil, and lemon juice on top. Sprinkle lemon pepper on top. Mix until combined.
- Spread the shrimp and asparagus on the sheet pan in an even layer. Season with salt.
- Scatter lemon slices on top. Bake for 8 minutes or until shrimp is pink and cooked through. Serve immediately.