Go Back
- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed - 4 cloves garlic, minced - 3 tablespoons olive oil Large shrimp are the star here. They should be fresh or thawed if frozen. Asparagus adds a nice crunch. Trim the ends to keep them tender. Garlic gives flavor and aroma. Olive oil helps everything cook well and adds richness. - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste Lemon zest and juice brighten up the dish. They give a fresh, zesty taste. Dried oregano adds a bit of earthiness. Smoked paprika gives a gentle smokiness. Don't forget to add salt and pepper to enhance the flavors. - Fresh parsley, chopped Fresh parsley is a great garnish. It adds color and freshness. Just chop it up and sprinkle it on top before serving. It makes the dish look and taste even better. First, heat your oven to 400°F (200°C). This step is key for a great bake. Next, grab your shrimp and asparagus. Peel and devein the shrimp if needed. Trim the asparagus ends to make them tender. In a large bowl, combine the shrimp and asparagus. Add minced garlic, olive oil, lemon zest, and lemon juice. Sprinkle in oregano, smoked paprika, salt, and pepper. Now, toss everything well. You want each piece to be coated nicely. This blend of flavors is what makes the dish shine. Line a large baking sheet with parchment paper. This makes cleanup easy. Now, spread the shrimp and asparagus evenly on the sheet. Make sure the shrimp are facing up for even cooking. Bake in the preheated oven for 12-15 minutes. You’ll know it’s done when the shrimp turn pink and opaque. The asparagus should be tender yet crisp. Once done, remove it from the oven. Let it cool for a few minutes. Garnish with fresh parsley for color and taste. To cook shrimp just right, watch the time closely. Bake the shrimp for 12 to 15 minutes. The shrimp will turn pink and opaque when done. A good sign is when they curl slightly. To prevent overcooking, take the shrimp out once they are fully pink. If they stay in too long, they can become rubbery. Keep an eye on them during the last few minutes of baking. You can boost the flavor of your dish with extra seasonings. Try adding a pinch of red pepper flakes for heat. You can also mix in some lemon pepper for a zesty kick. Fresh herbs like basil or thyme can also add freshness. When it comes to side dishes, consider serving this shrimp with rice or a fresh salad. Quinoa or couscous also pairs well. These options will soak up the tasty juices from the shrimp. For easy cleanup, always line your baking sheet with parchment paper. This will help keep food from sticking and make washing up a breeze. After cooking, let the pan cool a bit before cleaning. Use warm, soapy water to wash it. If food is stuck, soak the pan for a few minutes. This will help lift the leftovers off. {{image_2}} You can swap asparagus with many other veggies. Broccoli, bell peppers, or zucchini work great. Each brings its own taste and texture. In fall, try Brussels sprouts or butternut squash. In winter, add kale or green beans. Seasonal veggies make this dish fresh and fun. If you're gluten-free, this dish fits perfectly. All the ingredients are naturally free of gluten. For low-carb options, leave out the olive oil or cut back on it. You can also skip the smoked paprika for fewer carbs. These changes keep the flavor while meeting your diet needs. Want to spice things up? Add a sprinkle of red pepper flakes for heat. Or toss in some diced jalapeños before baking. Fresh herbs like basil or cilantro can also change the taste. Experiment with thyme or rosemary for a new twist. Each choice adds a unique layer of flavor. To keep your shrimp and asparagus fresh, store leftovers right away. Place them in an airtight container. This helps keep the flavors and moisture. It is best to refrigerate them within two hours of cooking. To reheat without drying out, use the oven or stovetop. Preheat your oven to 300°F (150°C). Spread the shrimp and asparagus on a baking sheet. Heat for about 10 minutes until warm. On the stovetop, use a skillet on low heat. Add a splash of olive oil to keep it moist. If you want to freeze, make sure it cools first. Place the shrimp and asparagus in a freezer bag. Press out as much air as you can to prevent freezer burn. Label the bag with the date. To thaw, move it to the fridge overnight. Reheat as mentioned above once thawed. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method keeps the shrimp from cooking unevenly. After thawing, pat them dry with paper towels. This step helps the shrimp absorb the marinade better. Lemon garlic shrimp pairs well with many sides. Here are some ideas: - Rice: White or brown rice soaks up the sauce. - Quinoa: A healthy, nutty option that adds protein. - Salad: A fresh green salad adds crunch and color. - Pasta: Toss it with olive oil for a filling dish. - Bread: Serve with crusty bread to soak up the juices. Look for these signs to know when shrimp are done: - Color: The shrimp should turn pink and opaque. - Shape: They curl into a C shape when cooked. - Texture: Feel firm, not mushy. For asparagus, it should be tender but still crisp. If both look good, your dish is ready! This dish features large shrimp and asparagus, seasoned with garlic and lemon. I shared step-by-step instructions to help you cook it perfectly. Remember to check the shrimp for doneness and enjoy fresh pairings. You can also explore variations to suit your taste and dietary needs. Don't forget the cleanup tips for easy maintenance. By following these tips, you can savor a delicious and healthy meal with little fuss. Happy cooking!

Sheet Pan Lemon Garlic Shrimp Asparagus

Elevate your dinner game with this Zesty Lemon Garlic Shrimp and Asparagus Delight! This quick and easy recipe features succulent shrimp and vibrant asparagus tossed in a zesty lemon garlic marinade, then baked to perfection. Ready in just 25 minutes, it's a delicious, healthy meal perfect for any night. Click through to explore this mouthwatering recipe that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed

4 cloves garlic, minced

3 tablespoons olive oil

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, trimmed asparagus, minced garlic, olive oil, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. Toss everything together until the shrimp and asparagus are fully coated in the marinade.

      Line a large baking sheet with parchment paper for easy cleanup. Spread the shrimp and asparagus mixture evenly on the sheet in a single layer, ensuring the shrimp are facing up.

        Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the asparagus is tender yet still crisp.

          Remove from the oven and let it cool for a couple of minutes. Garnish with fresh parsley for a pop of color and added freshness.

            Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4