Healthy Lemon Garlic Shrimp (Printer-Friendly)

A quick, wholesome dish combining shrimp, asparagus, lemon, and garlic cooked in one pan.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 pound 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 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
09 - 1/4 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, minced garlic, lemon zest, sea salt, black pepper, and red pepper flakes until evenly coated.
03 - Spread everything 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 tender.
05 - Remove from the oven and immediately drizzle with fresh lemon juice.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks together on one pan, which means less cleanup and fewer dishes stacked in your sink at the end of a long day.
  • The lemon-garlic flavor is bright and alive without any cream or complicated techniques that might intimidate you.
  • Shrimp cooks so quickly that it's nearly impossible to mess up, making this perfect for weeknight cooking when you're tired.
  • It's naturally gluten-free, low-carb, and dairy-free, so it works for nearly every dietary preference without feeling like a compromise.
02 -
  • Don't add the lemon juice before roasting—it'll make the shrimp rubbery and tough the acid will essentially cook them twice and nobody wants that.
  • If your shrimp are still gray when you think they're done, give them another minute or two; undercooked shrimp is genuinely unpleasant, so it's better to be slightly over than under.
03 -
  • Pat your shrimp dry before tossing with the oil and seasonings—any excess moisture will steam them instead of letting them develop that nice sear.
  • Don't be afraid to crank your oven a bit hotter if you like that golden, slightly charred edge on your asparagus; the shrimp will still come out perfectly.
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