Sheet Pan Crispy Shrimp Skewers with High-protein Garlic-her

• servings: Servings: 4
• total time: 21 minutes

Ingredients

The Sheet Pan: 1 1/2 lbs large shrimp (peeled, deveined, patted completely dry), 2 tbsp olive oil, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, salt and black pepper, cooking spray, 8 wooden skewers (soaked in water 10 minutes).

The Spring Asparagus: 1 bunch asparagus (trimmed), 1 tbsp olive oil, salt and black pepper.

The High-Protein Garlic-Herb Crema: 1/2 cup Greek yogurt (0% fat), 2 garlic cloves (minced), 2 tbsp fresh parsley (chopped), 1 tbsp fresh dill (chopped), juice of 1/2 lemon, 1 tsp olive oil, pinch of salt, whisked smooth.

The Garnish: fresh lemon wedges, extra fresh parsley, pinch of smoked paprika.

Directions

Preheat oven to 425F (220C). Soak wooden skewers in water for 10 minutes so they do not burn in the oven.

Thread 4 to 5 shrimp onto each skewer. Mix panko, garlic powder, smoked paprika, onion powder, salt, and pepper in a shallow dish. Brush each skewer lightly with olive oil then press firmly into the panko mixture on all sides to coat completely.

Toss asparagus with olive oil, salt, and pepper. Spread on one side of a lined sheet pan.

Place the shrimp skewers on the other side of the sheet pan. Spray everything generously with cooking spray.

Bake 10 to 12 minutes until the panko crust is deeply golden and the shrimp are cooked through. The asparagus should be tender with slightly charred tips.

Whisk Greek yogurt, minced garlic, parsley, dill, lemon juice, olive oil, and salt until completely smooth and thick.

Plate the asparagus as a base, lay the crispy shrimp skewers on top, and serve the garlic-herb crema on the side for dipping. Finish with fresh lemon wedges, extra parsley, and a pinch of smoked paprika.