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- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, finely chopped (for garnish) In this dish, the main star is the shrimp. You want them large, fresh, and ready to soak up all that zesty flavor. Asparagus adds a nice crunch and color. The olive oil serves as a base, helping all the flavors blend. For flavor, garlic and lemon make a perfect pair. The minced garlic infuses the shrimp with a burst of taste. Lemon zest gives the dish a bright note, while the juice adds a refreshing tang. Paprika adds a warm depth, making every bite exciting. The seasonings round out the dish. Salt enhances all the flavors, while black pepper gives a subtle kick. If you like spice, toss in red pepper flakes. Fresh parsley on top adds a pop of green and freshness at the end. This mix of ingredients makes the dish vibrant and delicious. Set your oven to 400°F (200°C). This heat helps cook shrimp and asparagus just right. In a large bowl, mix together: - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) Stir well to blend all the flavors into a tasty marinade. Add the peeled and deveined shrimp to the marinade. Toss them gently until each shrimp is coated. Cover the bowl with plastic wrap and set it aside for 15 minutes. This step lets the shrimp soak up all the yummy flavors. While the shrimp marinates, grab a large baking sheet. Arrange the trimmed asparagus in a single layer. Drizzle with a bit of olive oil and sprinkle some salt. Toss lightly to coat the asparagus. Spread it out evenly so it cooks well. Once the shrimp have marinated, place them among the asparagus on the baking sheet. Make sure everything is in a single layer. This helps both the shrimp and asparagus cook evenly. Now, place the baking sheet in your preheated oven. Roast for 10-12 minutes. Keep an eye on your dish. The shrimp should turn pink and opaque, while the asparagus becomes tender but still a bit crisp. After roasting, take the baking sheet out of the oven. Sprinkle chopped fresh parsley over the shrimp and asparagus. This adds a pop of color and freshness. Serve right away, either as is or over fluffy rice or quinoa for a heartier meal. Enjoy your dish! To make shrimp tender and flavorful, start with fresh or good quality shrimp. Remove the shells and devein them. This helps the shrimp absorb the marinade better. Marinate the shrimp for at least 15 minutes. You can use lemon juice and garlic for a bright flavor. If you want a kick, add red pepper flakes. Cook the shrimp until they turn pink and opaque. This usually takes 10-12 minutes at 400°F. To keep asparagus crisp, do not overcook it. Choose fresh asparagus with bright green color. Trim the ends to remove any tough parts. When you prepare the asparagus, coat it lightly in olive oil and salt. Spread it out evenly on the baking sheet. This allows hot air to circulate and cook it properly. Watch for a tender yet crisp texture after roasting. This dish pairs well with simple sides. Fluffy rice or quinoa works great. You can also serve it with a fresh salad. For a heartier meal, add some crusty bread. A glass of white wine complements the flavors nicely. Enjoy your colorful meal with a sprinkle of fresh parsley on top! {{image_4}} If you want to switch the shrimp, try chicken or tofu. Chicken thighs work well. Cut them into small pieces for even cooking. Tofu is a great option for a plant-based meal. Use firm tofu and press it to remove excess water. Then, cut it into cubes. Marinate it just like the shrimp for the same zesty flavor. You can add many veggies for extra taste. Broccoli, bell peppers, and cherry tomatoes pair great with lemon and garlic. Cut broccoli into small florets. Slice bell peppers into strips. Halve the cherry tomatoes. Toss them with the same marinade. These vegetables will roast nicely and add color to your dish. If you like it spicy, add more red pepper flakes. You can also use cayenne pepper for a stronger kick. If you prefer mild flavors, skip the red pepper flakes altogether. This recipe is flexible, so adjust the spice to fit your taste. Always start with a little and add more if needed. To store leftovers, place the shrimp and asparagus in an airtight container. Make sure to let it cool down first. Store in the fridge for up to three days. This keeps the flavors fresh and safe to eat. When you reheat, the best method is to use the oven. Preheat it to 350°F (175°C). Place the dish on a baking sheet covered with foil. This helps keep moisture in. Heat for about 10 minutes. Check to see if the shrimp is warm and the asparagus is tender. If you want to freeze, put the shrimp and asparagus in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to two months in the freezer. To thaw, place the bag in the fridge overnight. Then, reheat it in the oven as mentioned above. This keeps the meal tasty and ready for future dinners. Yes, you can prepare this dish ahead of time. To do this, marinate the shrimp in the garlic and lemon mixture. Cover the bowl with plastic wrap and store it in the fridge. You can marinate the shrimp for up to two hours. Just remember to let it rest at room temperature for 15 minutes before baking. This helps the shrimp cook evenly. You can pair this dish with several sides. Here are some ideas: - Fluffy white rice - Quinoa for a healthy twist - A fresh green salad - Garlic bread to soak up all the juices These sides work well and add balance to the meal. Look for a few signs to know when shrimp is cooked. The shrimp will turn pink and opaque. They should also curl into a C shape. If they stay straight, they may be overcooked. Generally, cooking time is about 10 to 12 minutes. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. Place frozen shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, you can marinate and cook as usual. To keep asparagus tender and crisp, cook them for a shorter time. Preheat your oven to 400°F. Roast the asparagus for just 8-10 minutes before adding shrimp. This way, both the shrimp and asparagus finish cooking perfectly together. Also, check for bright green color to know they are just right! In this blog post, we explored how to prepare a delicious Lemon Garlic Shrimp and Asparagus dish. We covered the key ingredients, step-by-step instructions, tips for perfecting your meal, and variations to suit your taste. You can easily swap proteins or add different veggies for a twist. Remember, the goal is to enjoy fresh flavors and healthy cooking. With these tips, you will impress your family or friends at the dinner table with ease. Now, it’s time to get cooking!

Sheet Pan Lemon Garlic Shrimp and Asparagus

Elevate your dinner with this zesty lemon garlic shrimp and asparagus delight! This easy recipe combines juicy shrimp and tender asparagus in a flavorful garlic-lemon marinade, making it the perfect dish for a quick weeknight meal. Ready in just 30 minutes, it's both healthy and delicious! Curious? Click through to explore the full recipe and impress your family with this tasty seafood creation!
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Ingredients
  

1 lb large shrimp, peeled and deveined

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

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's ready for roasting.

    In a large mixing bowl, combine 3 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Add paprika, salt, black pepper, and, if desired, red pepper flakes, stirring well to create a flavorful marinade.

      Introduce the peeled and deveined shrimp into the mixture, tossing them gently to ensure they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and let the shrimp marinate for a minimum of 15 minutes to absorb all the delicious flavors.

        While the shrimp is marinating, prepare your asparagus. On a large baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with a touch of olive oil and sprinkle with a pinch of salt. Toss lightly to ensure all pieces are coated, then spread them out evenly.

          Once marinated, nestle the shrimp among the pieces of asparagus on the baking sheet, ensuring they are in a single layer for even cooking.

            Place the baking sheet in your preheated oven and roast for approximately 10-12 minutes. Keep an eye on the dish; the shrimp should turn pink and opaque, while the asparagus will become tender yet still have a slight crispness.

              After roasting, carefully remove the baking sheet from the oven and sprinkle chopped fresh parsley over the shrimp and asparagus for a burst of freshness and color.

                Serve the dish immediately, either on its own or over a bed of fluffy rice or quinoa for a more filling meal option.

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