Healthy Easy Lemon Garlic Shrimp (Printable)

Succulent shrimp and asparagus tossed in lemon-garlic sauce, roasted to tender perfection with simple ingredients.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 lb asparagus, ends trimmed, cut into 2-inch pieces

→ Aromatics and Fresh Herbs

03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 lemon, zest and juice

→ Pantry

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes, optional

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - On a large rimmed baking sheet, toss the shrimp and asparagus with olive oil, garlic, lemon zest, sea salt, black pepper, and red pepper flakes until evenly coated.
03 - Spread everything out in a single layer on the baking sheet.
04 - Roast in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is just tender.
05 - Remove from the oven and immediately drizzle with fresh lemon juice.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means you're basically done the moment dinner hits the table.
  • It tastes restaurant-quality without requiring you to pronounce complicated techniques or babysit a stove.
  • The lemon-garlic magic happens so fast you'll wonder why you ever bought frozen dinners.
02 -
  • Shrimp overcook in a heartbeat, and overcooked shrimp taste like rubber erasers, so trust the visual cue of that pink color and pull it out when you're not quite sure it's done.
  • The lemon juice goes on after roasting, not before, because heat destroys half its brightness and you want that sharp punch at the end.
03 -
  • Buy shrimp the day you're cooking if you can, or thaw frozen ones in the fridge overnight—never under hot water, which is basically how you ruin them before they even hit the pan.
  • If your oven runs hot, check at seven minutes instead of eight, because ovens are individual jerks with their own agendas and temperature quirks.
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