Healthy Lemon Garlic Shrimp (Printer-friendly)

Succulent shrimp and asparagus with lemon garlic for a fresh, quick dish full of bright flavors.

# 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 & Fresh

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

→ Pantry

06 - 2 tablespoons olive oil
07 - ½ teaspoon sea salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon crushed red pepper flakes, optional

# 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, 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 lemon juice
06 - Sprinkle with chopped parsley before serving

# Expert Advice:

01 -
  • The whole thing comes together faster than most takeout, leaving you wondering why you ever ordered in.
  • One pan means one thing to wash, which feels like a tiny victory on a weeknight.
  • Somehow tastes restaurant-quality even though you're not doing anything fancy, just letting good ingredients shine.
02 -
  • Shrimp cooks fast enough that five extra minutes turns it into rubber, so set a timer and don't wander off into another room checking your phone.
  • The asparagus continues cooking slightly after you pull it from the oven, so when you think it might be a tiny bit underdone, that's actually perfect.
03 -
  • Pat your shrimp completely dry with paper towels before tossing them with the oil—any moisture keeps them from caramelizing and they'll steam instead of roast.
  • If your asparagus spears are really thick, cut them lengthwise before cutting into pieces so they roast evenly with the thinner ones.
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