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- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed - 4 cloves garlic, minced - 1 lemon, zested and juiced - 3 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The key to this dish is the fresh, bright flavors. Start with large shrimp. They soak up the garlic and lemon well. You want them peeled and deveined for easy eating. Next, grab a bunch of fresh asparagus. Trim off the tough ends to keep it tender. Now, let’s talk about garlic. Use fresh cloves for the best taste. Mince them finely so they mix well with the shrimp. For the seasonings, the lemon is essential. Use both its zest and juice. The zest adds a punch of flavor, while the juice brightens everything up. Olive oil keeps the shrimp moist. It also helps the seasonings stick. Paprika adds a nice color and mild spice. For herbs, dried Italian herbs work great. They bring a mix of flavors to the dish. Don’t forget salt and pepper. They enhance all the tastes. Finally, garnish with fresh parsley. It adds a pop of color and freshness. Serve with lemon wedges for extra zest. Each bite will burst with flavor, making this dish a delight! - Preheat your oven to 400°F (200°C). - Start by peeling and deveining the shrimp. Rinse them in cold water. - Trim the asparagus by snapping off the tough ends. - In a large bowl, mix the shrimp, asparagus, minced garlic, lemon zest, and lemon juice. - Drizzle 3 tablespoons of olive oil over the mixture. Add 1 teaspoon of paprika, 1 teaspoon of dried Italian herbs, salt, and pepper. - Toss everything well to make sure all the ingredients are coated. - Line a sheet pan with parchment paper. This helps with easy cleanup. - Spread the shrimp and asparagus mixture evenly on the sheet pan in a single layer. - Bake in the preheated oven for 12-15 minutes. Keep an eye on it. The shrimp should turn pink and be opaque. The asparagus should be tender but crisp. - Once done, take it out of the oven and let it cool slightly. To cook shrimp just right, look for these signs: they should turn pink and opaque. If they curl tightly, that’s also a good sign. Be careful not to overcook them. Overcooked shrimp become rubbery and lose their nice texture. Since shrimp cook fast, keep an eye on them. Baking for 12-15 minutes usually does the trick. Want to elevate the flavor? Try adding a pinch of crushed red pepper for heat. You can also mix in fresh herbs like thyme or basil. Fresh herbs give a bright taste. If you love bold flavors, add a splash of white wine before baking. This adds depth and richness to the dish. Now, let’s talk about how to serve it. You can serve directly from the sheet pan for a cozy vibe. It’s easy and looks great! If you prefer a fancier touch, plate the shrimp and asparagus separately. Drizzle the juices from the pan over the top for extra flavor. For a pop of color, sprinkle fresh parsley and add lemon wedges on the side. These little touches make your dish stand out! {{image_2}} You can switch proteins in this dish easily. If you prefer chicken, use boneless, skinless chicken breasts. Cut them into bite-sized pieces. For a seafood twist, try scallops. They cook fast and add a sweet flavor. Feel free to change the vegetables too. Bell peppers add color and crunch. Broccoli works well for a different taste and good nutrition. Just remember to cut them into small pieces for even cooking. If you want to grill instead of roast, it’s simple. Preheat your grill to medium heat. Place the shrimp and asparagus on skewers. Grill for about 5-7 minutes. Turn them halfway through for even cooking. Just watch closely, so they don’t overcook. For a quicker option, try pan-searing. Heat a large skillet over medium-high heat. Add olive oil, then the shrimp and asparagus. Cook for about 5-6 minutes, stirring often. This method gives you a nice sear and keeps the flavors fresh. You can change the flavor with a Mediterranean twist. Add feta cheese or olives for a salty kick. This adds depth and pairs well with lemon. If you want an Asian-inspired version, use soy sauce or sesame oil. This will give the dish a rich umami flavor. You can also add some green onions or sesame seeds for extra crunch. Both options keep the dish exciting and fresh! To store cooked shrimp and asparagus, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep the flavor and texture, avoid stacking them too much. This keeps them from getting soggy. When reheating, I suggest using the oven or a skillet. Preheat your oven to 350°F (175°C). Place the shrimp and asparagus on a baking tray. Heat for about 10 minutes. If you use a skillet, add a small amount of olive oil. Heat on medium for 5-7 minutes. This method keeps them juicy and tasty. If you have leftovers, you can freeze them. Use a freezer-safe bag or container. Remove as much air as possible. Shrimp and asparagus can last up to two months in the freezer. To defrost, place them in the fridge overnight. Reheat them using the oven or skillet as mentioned. This way, you keep most of their flavor and texture. It takes about 12 to 15 minutes to bake shrimp and asparagus together. The shrimp should turn pink and opaque. The asparagus needs to be tender yet crisp. Tips for cooking times based on oven specifics: - Every oven is a bit different. - Check for doneness a minute or two early if unsure. - Use a meat thermometer; shrimp should reach 120°F (49°C). Yes, you can prepare the dish ahead of time. Combine the shrimp, asparagus, and seasonings. Storing options before baking: - Cover the bowl tightly with plastic wrap. - Store in the fridge for up to 24 hours. Reheating suggestions: - For best results, reheat in the oven at 350°F (175°C) for about 10 minutes. - You can also use a microwave, but it may not keep the best texture. You can serve many sides with this dish. Suggested side dishes: - A simple salad with mixed greens. - Garlic bread or crusty baguette. - Rice or quinoa for a filling option. Wine pairings for a complete meal: - A crisp white wine like Sauvignon Blanc works well. - If you prefer red, try a light Pinot Noir. In this post, we explored how to make a tasty lemon garlic shrimp and asparagus dish. We covered essential ingredients, step-by-step instructions, and helpful tips to ensure perfect cooking. Variations offer fun twists to keep things exciting. Remember, storing and reheating properly helps you enjoy leftovers without losing flavor. Whether you follow this recipe or add your unique spin, your meal will shine. Enjoy your cooking adventures with this simple yet flavorful dish!

Lemon Garlic Shrimp Asparagus Sheet Pan

Discover the flavors of Lemon Garlic Shrimp & Asparagus Delight! This simple and delicious recipe combines succulent shrimp with tender asparagus, all infused with zesty lemon and aromatic garlic. Perfect for a quick and healthy meal, this dish is ready in just 25 minutes. Dive into the step-by-step instructions and presentation tips to impress your family and friends. Click to explore this mouthwatering recipe and elevate your dinner tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed

4 cloves garlic, minced

1 lemon, zested and juiced

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, trimmed asparagus, minced garlic, lemon zest, and lemon juice.

      Drizzle the olive oil over the mixture and sprinkle with paprika, Italian herbs, salt, and pepper. Toss well to evenly coat all ingredients.

        Line a sheet pan with parchment paper for easy cleanup. Spread the shrimp and asparagus mixture evenly on the sheet pan in a single layer.

          Bake in the preheated oven for 12-15 minutes, or until the shrimp turn pink and are cooked through (opaque) and the asparagus is tender but still crisp.

            Remove from oven and allow to cool slightly.

              Garnish with fresh chopped parsley and serve with lemon wedges on the side for extra zest.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the shrimp and asparagus on individual dishes, drizzling any juices from the pan over the top for added flavor.