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- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces Large shrimp make this dish shine. They are tasty and cook quickly. Asparagus adds a crisp texture and bright color. Both ingredients pair well together. - 4 cloves garlic, minced - 2 tablespoons olive oil - Juice and zest of 1 lemon Garlic brings a rich aroma and depth to the dish. Olive oil adds smoothness and helps the flavors mix. The lemon juice and zest give a fresh, zesty kick that brightens the shrimp and asparagus. - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste Paprika adds a warm, smoky taste. Dried oregano brings an earthy note that balances the dish. Salt and pepper enhance all the flavors, making each bite delicious. Using these ingredients, you create a flavorful meal that is quick and easy. Each component works together to make this dish a crowd-pleaser. Enjoy the blend of flavors as they come together in your oven! Preheating the oven Start by preheating your oven to 400°F (200°C). This step warms the oven and helps cook the shrimp and asparagus evenly. Preparing shrimp and asparagus Next, take 1 pound of large shrimp, peeled and deveined. Add them to a large bowl. Grab 1 bunch of asparagus, trimmed and cut into 2-inch pieces. Toss the asparagus into the bowl. This mix will be the base of our dish. Combining shrimp and seasoning Now, add 4 cloves of minced garlic, 2 tablespoons of olive oil, and the juice and zest of 1 lemon to the shrimp and asparagus. Sprinkle in 1 teaspoon of paprika, 1 teaspoon of dried oregano, and salt and pepper to taste. Mix everything well until each piece is coated. This step adds flavor and makes the dish shine. Spreading on the sheet pan Take a large sheet pan and spread the shrimp and asparagus mixture evenly in a single layer. This helps them cook nicely without steaming. Baking time and doneness Place the sheet pan in the oven. Bake for about 10 to 12 minutes. The shrimp should turn pink and opaque, while the asparagus becomes tender-crisp. Keep an eye on them to avoid overcooking. After baking, let the dish rest for a few minutes. Adjust the seasoning if needed before serving. Adjusting seasoning levels can make a big difference. Taste the mix before baking. If it needs more flavor, add salt, pepper, or lemon juice. You want the shrimp to pop with flavor. To ensure shrimp cook properly, keep an eye on the time. Bake for 10-12 minutes. Look for shrimp to turn pink and opaque. If they are overcooked, they will be tough and rubbery. Garnishing your dish adds a nice touch. Use freshly chopped parsley for color and flavor. Lemon slices also brighten your plate. Place them around the shrimp and asparagus. This makes your dish look fresh and inviting. Pair this dish with light sides. A simple green salad works well. You can also serve it with rice or quinoa for extra texture. For drinks, try white wine or sparkling water with lemon. These choices balance the meal and keep it light. {{image_2}} You can change up the veggies in this dish. Try broccoli or bell peppers instead of asparagus. Both add nice colors and flavors. You can also use green beans for a crunchy bite. If you want more heat, add red pepper flakes or cayenne pepper. If you need gluten-free options, this recipe is already safe. Just check your spices to ensure they’re gluten-free. For a keto-friendly meal, use fewer vegetables and add more shrimp. You can also add avocado for healthy fats and creaminess. You can make this dish on the stove if you prefer. Just heat a large skillet over medium heat and cook the shrimp and veggies until done. Stir often to cook evenly. If you like grilling, try skewering shrimp and asparagus. Grill them for a smoky flavor and char. To store leftovers, first cool the dish to room temperature. Then, place the shrimp and asparagus in an airtight container. You can keep them in the fridge for up to three days. If you want to freeze them, make sure to use a freezer-safe bag. Squeeze out as much air as possible before sealing. This way, they can last for up to two months in the freezer. When it’s time to eat your leftovers, reheating is easy. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the shrimp and asparagus on a baking sheet. Bake for about 8-10 minutes until they are hot. You can also use a microwave. Just place the food on a microwave-safe plate and heat in short bursts. Stir in between until warmed through. In the fridge, your shrimp and asparagus should last about three days. If you freeze them, they will stay good for up to two months. It’s best to label the container with the date. This helps keep track of how long it has been stored. Always check for any off smells or changes in color before eating. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them first. Thawing helps them cook evenly. To thaw, place shrimp in cold water for about 15-20 minutes. Pat them dry before cooking. How do I know when shrimp are cooked? Shrimp cook fast. They turn pink and opaque when done. Check them after about 10 minutes of baking. If they curl into a C shape, they’re ready to eat! What should I look for when buying shrimp? When buying shrimp, look for clear shells and a fresh smell. Avoid shrimp that smell fishy or have dark spots. If possible, buy shrimp that is wild-caught. Always check the size; larger shrimp offer more meat. Can I make this dish with other seafood? Yes! You can use other seafood like scallops or fish. Just adjust the cooking time. For example, fish fillets may cook faster than shrimp. Keep an eye on them to avoid overcooking. This dish features large shrimp and fresh asparagus, enhanced by garlic, olive oil, and lemon. I shared simple steps for preparation, mixing, and baking to get perfect results. Tips on seasoning adjustments and presentation help you elevate your meal. You can swap ingredients or try different cooking methods for variety. Proper storage and reheating ensure leftovers stay fresh. Now, you have all the tools to impress at your next dinner. Enjoy cooking and tasting this delightful dish!

Sheet-Pan Lemon Garlic Shrimp & Asparagus

Indulge in the flavors of Zesty Lemon Garlic Shrimp & Asparagus with this easy and delicious recipe! Perfect for a quick weeknight dinner, this dish combines succulent shrimp and tender asparagus tossed in a vibrant lemon garlic sauce. In just 22 minutes, you'll have a delightful meal that impresses. Ready to spice up your dinner routine? Click to explore the full recipe and enjoy a burst of freshness on your plate!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

4 cloves garlic, minced

2 tablespoons olive oil

Juice and zest of 1 lemon

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the shrimp, asparagus, minced garlic, olive oil, lemon juice, lemon zest, paprika, oregano, salt, and pepper. Mix until everything is evenly coated.

      Spread the shrimp and asparagus mixture evenly on a large sheet pan in a single layer.

        Bake in the preheated oven for about 10-12 minutes, or until the shrimp turn pink and opaque, and the asparagus is tender-crisp.

          Remove from the oven and let it rest for a few minutes. Adjust seasoning if needed.

            Transfer to a serving platter and garnish with freshly chopped parsley and lemon slices.

              Prep Time: 10 min | Total Time: 22 min | Servings: 4