Go Back
- 1 pound large shrimp - 1 bunch asparagus - 4 cloves garlic - 2 tablespoons olive oil - Zest and juice of 1 lemon - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper - Lemon wedges - Fresh chopped parsley To make Lemon Garlic Shrimp & Asparagus, you need fresh and quality ingredients. Start with one pound of large shrimp. Ensure they are peeled and deveined for easy cooking. Next, grab one bunch of fresh asparagus. Trim the ends to get rid of the tough parts. You will also need four cloves of garlic. Mince them finely to release their bold flavor. Don't forget two tablespoons of olive oil. This will help the shrimp and asparagus cook nicely. For seasoning, you’ll want the zest and juice of one lemon. This adds a bright and tangy taste. Use one teaspoon of paprika for a hint of warmth. Also, add one teaspoon of dried oregano to bring in an earthy flavor. Finally, season with salt and pepper to taste. For serving, consider adding lemon wedges. These will enhance the dish's flavor when squeezed over the shrimp. Fresh chopped parsley makes a great garnish too, adding color and freshness. With these ingredients, you set the stage for a delightful meal that is both simple and delicious. - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a small bowl, whisk together: - 2 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon - 4 cloves minced garlic - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste This marinade is the heart of the dish. The lemon gives a fresh taste, while garlic adds depth. - Place 1 pound of shrimp in a large bowl. - Pour half the marinade over the shrimp. - Toss to coat well. - Let the shrimp marinate for 15 minutes. This step is key for flavor. The shrimp soak up the marinade, making each bite delicious. - Take a bunch of asparagus and trim the ends. - Arrange the asparagus on one side of the baking sheet. - Drizzle with the remaining marinade. - Season with salt and pepper. Asparagus adds crunch and color. It pairs well with the shrimp. - Spread the marinated shrimp evenly on the other side of the baking sheet. Make sure the shrimp are in a single layer. This helps them cook evenly and get a nice sear. - Place the baking sheet in the preheated oven. - Bake for 12-15 minutes. Look for the shrimp to be pink and opaque. The asparagus should be tender yet crisp. To choose fresh shrimp, look for a few signs. Fresh shrimp should smell like the sea, not fishy. The shells should feel firm, and the meat should be translucent. Avoid shrimp with black spots or a strong odor. To check if shrimp are done, look for a pink color. The shrimp should curl into a C shape. If they are overcooked, they will curl into an O shape and feel tough. Aim for that perfect pink to enjoy tender shrimp. Trimming asparagus is simple. Snap off the tough ends; they will break easily. This way, you remove the woody part. Rinse the asparagus under cold water to clean it well. Cooking time can vary based on thickness. Thinner stalks need around 10-12 minutes. Thicker stalks may take 15-18 minutes. You want them tender but still crisp for the best texture. To boost the flavor, try adding fresh herbs. Basil, thyme, or dill can add a nice twist. You can also sprinkle some red pepper flakes for a little heat. If you want more acidity, squeeze extra lemon juice over the dish before serving. This brightens the flavors and makes every bite pop. Enjoy experimenting with these ideas! {{image_2}} If you want to switch out asparagus, try green beans or broccoli. Both veggies add a nice crunch. You can also use bell peppers or zucchini for a colorful mix. They all cook well with shrimp and soak up the flavors too. You can swap shrimp for chicken or tofu. If using chicken, cut it into bite-sized pieces. Cook it a bit longer, around 20-25 minutes. For tofu, press it to remove extra water. Cook it the same time as shrimp, but be careful not to overcook it. Each protein brings its unique taste and texture. Feel free to play with the marinade. Try adding a touch of soy sauce for a salty kick. You can mix in fresh herbs like basil or cilantro for a fresh twist. A pinch of red pepper flakes adds heat if you like spice. These small changes can create a whole new dish. To keep your leftover shrimp and asparagus fresh, cool them down first. Place them in a container. I recommend using a glass or plastic container with a tight lid. This keeps moisture in and prevents odors from spreading in your fridge. To reheat your dish without overcooking, use the oven or microwave. The oven works best. Preheat it to 350°F (175°C). Place the dish on a baking sheet and heat for about 10 minutes. If you use the microwave, set it to medium power and heat in short bursts. Stir often to ensure even heating. Yes, you can freeze Lemon Garlic Shrimp & Asparagus! To do so, place the cooled dish in freezer-safe bags. Remove as much air as possible before sealing. To thaw, place it in the fridge overnight. You can also use the microwave. Just be careful not to cook it too much when reheating. This dish cooks up quickly! The total time is about 30 minutes. You spend 15 minutes prepping and marinating. Then, baking takes 12 to 15 minutes. Yes, you can use frozen shrimp! Just thaw them first. Place them in cold water for about 15 minutes. Pat them dry before marinating. This keeps the shrimp juicy. This dish pairs well with rice or quinoa. A fresh salad also works great. You can add crusty bread to soak up the tasty juices. You can prep most of it ahead! Marinate the shrimp and chop the asparagus. Keep them in the fridge for a few hours. Bake them just before serving for the best flavor. Feel free to get creative! Try adding cayenne for heat or thyme for earthiness. A bit of cumin can also add a nice twist to the flavor. Adjust to suit your taste! This recipe for Lemon Garlic Shrimp and Asparagus is both simple and tasty. You learned the key ingredients, step-by-step instructions, and tips to make it perfectly. Remember, fresh shrimp and asparagus shine in this dish. Feel free to explore variations with other vegetables or proteins. Whether serving for a gathering or a cozy dinner, this meal impresses. With the right storage and reheating tips, leftovers can be just as delicious. Enjoy cooking and savoring every bite!

Lemon Garlic Shrimp & Asparagus Sheet Pan

Discover a delicious way to enjoy dinner with this Lemon Garlic Shrimp & Asparagus Delight! This easy recipe combines tender shrimp and crisp asparagus, marinated in a zesty lemon garlic sauce for a burst of flavor. Perfect for a quick weeknight dinner, it takes just 30 minutes to prepare. Click through to explore the recipe and impress your family with this mouthwatering dish that is both healthy and satisfying!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed

4 cloves garlic, minced

2 tablespoons olive oil

Zest and juice of 1 lemon

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

Lemon wedges for serving

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, paprika, oregano, salt, and pepper until well combined.

      Marinate the Shrimp: Place the shrimp in a large mixing bowl and pour half of the marinade over them. Toss to coat well and let them marinate for about 15 minutes.

        Prep the Asparagus: While the shrimp marinates, arrange the asparagus on one side of the prepared baking sheet. Drizzle the remaining marinade over the asparagus and season with salt and pepper.

          Add the Shrimp: After marinating, spread the shrimp evenly on the other side of the baking sheet next to the asparagus. Ensure they are in a single layer for even cooking.

            Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the asparagus are tender-crisp.

              Garnish and Serve: Remove the sheet pan from the oven and garnish with fresh parsley. Serve immediately with lemon wedges on the side for an extra zing.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4