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- Large shrimp: 1 pound, peeled and deveined - Asparagus: 1 bunch, trimmed and cut into 2-inch pieces - Garlic: 4 cloves, minced - Lemon: 1, zested and juiced - Olive oil: 3 tablespoons - Smoky flavor: 1 teaspoon smoked paprika - Seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper - Fresh parsley: chopped - Lemon wedges: for serving The main ingredients for this dish include large shrimp, asparagus, and garlic. I love the bright flavor of lemon and the depth from smoked paprika. The lemon zest and juice give a fresh taste that brightens the shrimp. You can use fresh garlic for the best flavor. For seasoning, olive oil keeps everything moist during baking. The salt and pepper enhance the taste of the shrimp and veggies. Finally, fresh parsley adds a pop of color. It also gives a fresh taste when you serve the dish. This dish is not just easy; it is also quick to prepare. You can make it in about 22 minutes. Use these ingredients to create a delightful meal that is both healthy and tasty! - Preheat oven: 400°F (200°C) - Prepare the baking sheet: line with parchment paper Start by heating your oven to 400°F. This helps the shrimp cook fast and even. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup a breeze and keeps your shrimp from sticking. - Mix shrimp, asparagus, garlic, and seasonings - Ensure even coating of marinade In a big bowl, add 1 pound of shrimp, 1 bunch of asparagus, and 4 minced garlic cloves. Then, add the zest and juice of 1 lemon, 3 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything well. You want the shrimp and asparagus fully coated in the marinade. This step adds a burst of flavor. - Spread mixture evenly on the baking sheet - Bake time: 10-12 minutes until shrimp are pink and asparagus is tender Now, spread the shrimp and asparagus mix evenly on the baking sheet. Make sure the shrimp lay flat. This helps them cook evenly. Bake in your preheated oven for 10 to 12 minutes. You’ll know it’s done when the shrimp turn pink and opaque while the asparagus is tender yet crisp. This simple method makes a delicious meal without much hassle. When you make this dish, even spreading on the sheet pan is key. This helps the shrimp and asparagus cook well. If they are crowded, they might steam instead of roast. Each piece should have room to breathe. To check if your shrimp are done, look for color and texture. They should turn a nice pink and be opaque. If they still look clear, they need more time. The shrimp should also feel firm but not rubbery. You can add more spices to change the flavor. Try chili powder for heat or cumin for warmth. Each spice gives a new twist to the dish. Fresh herbs can brighten the meal. Basil, dill, or cilantro can work well. Just sprinkle them on before serving for a fresh kick. To avoid overcooking shrimp, watch the time closely. They only need about 10 to 12 minutes in the oven. If they sit too long, they will become tough. For asparagus, you want it to stay crisp. Bake it until it's bright green and tender. If you want extra crunch, pull it out a minute early. It will keep that lovely snap when you bite into it. {{image_2}} You can switch up the proteins in this dish. If you prefer chicken, use boneless pieces. Tofu is great for a plant-based option. Scallops also work well for a seafood twist. For vegetables, asparagus shines, but bell peppers add color and crunch. Broccoli brings a hearty bite, while snap peas add a sweet touch. Mix and match to suit your taste! This recipe can easily be gluten-free. Just make sure your seasonings and oils are gluten-free. Most olive oils are safe, but check the label to be sure. If you need a dairy-free dish, you’re in luck! This recipe is naturally dairy-free, so enjoy it without worry. It’s light and fresh, perfect for any diet. You might want to boost the lemon flavor. Add more lemon juice or zest for a zesty punch. You can also mix in a splash of vinegar for extra tang. If you love spice, try adding red pepper flakes or hot sauce. For those who prefer mild flavors, skip the heat entirely. Adjust the spices to match your mood! To store leftovers, use airtight containers. Glass or plastic containers work well. Make sure the shrimp and asparagus cool down before sealing. Place them in the refrigerator. The ideal temperature is below 40°F (4°C). Leftovers can stay fresh for up to three days. When reheating, the best method is to use an oven. Preheat the oven to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Heat for about 10 minutes. This method keeps the shrimp juicy. To keep asparagus crisp, cover it with foil. This helps prevent moisture loss. To freeze, place the cooled dish in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. For best texture, reheat in the oven after thawing. To make this dish, start by preheating your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. In a bowl, mix one pound of large shrimp, a bunch of trimmed asparagus cut into 2-inch pieces, four minced garlic cloves, lemon zest, lemon juice, three tablespoons of olive oil, smoked paprika, salt, and black pepper. Toss well so everything is coated. Spread the mix evenly on the sheet pan. Bake for 10-12 minutes until the shrimp are pink and the asparagus is tender. Yes, you can prep in advance. You can clean and cut the asparagus and shrimp a few hours before cooking. Just store them in the fridge. Mix the marinade and coat the shrimp and asparagus. Keep them in the fridge until ready to bake. This way, you save time when you are ready to enjoy your meal. This dish pairs well with several sides. Consider serving it over rice or quinoa for a filling meal. A fresh salad also makes a great side. For extra flavor, serve with garlic bread or crusty rolls to soak up the juices. The total time to cook this dish is about 22 minutes. It takes 10 minutes to prep and 12 minutes to bake. With the prep time, you can have dinner on the table in less than half an hour. You can use frozen shrimp, but make sure to thaw them first. For asparagus, you can use frozen, but they may cook faster. Adjust the baking time to avoid overcooking. This dish still tastes great with frozen ingredients, which makes it easy to prepare. This blog post covered a tasty recipe for Sheet Pan Lemon Garlic Shrimp with Asparagus. You learned about the key ingredients, simple steps, and helpful tips. We also discussed variations for dietary needs and how to store leftovers properly. Enjoy this dish any day of the week. It's quick and flavorful. With this guide, you can impress your family or friends. Embrace your cooking skills and have fun in the kitchen!

Sheet Pan Lemon Garlic Shrimp & Asparagus

Savor the flavors of summer with this delicious Lemon Garlic Shrimp & Asparagus recipe! Succulent shrimp, vibrant asparagus, and zesty lemon come together in just 22 minutes for a quick and healthy meal. Perfect for weeknight dinners or impressing guests. Don’t miss out on this delightful dish! Click through for the full recipe and elevate your culinary skills today! #ShrimpRecipes #Asparagus #HealthyEating #QuickDinner
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Ingredients
  

1 pound large shrimp, peeled and deveined

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

4 cloves garlic, minced

1 lemon, zested and juiced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

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

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

      Spread the shrimp and asparagus mixture in an even layer on the prepared baking sheet. Ensure the shrimp are laid out flat to cook evenly.

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

          Once cooked, remove the sheet pan from the oven and garnish with fresh parsley and additional lemon wedges.

            Serve immediately, either on its own or over a bed of rice or quinoa for a hearty meal.

              Prep Time, Total Time, Servings: 10 minutes | 22 minutes | 4 servings