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- 1 lb large shrimp, peeled and deveined - 1 bunch of asparagus, trimmed - 4 cloves garlic, minced - 2 lemons (one for zest and juice, one sliced) - 3 tablespoons olive oil - 1 teaspoon paprika - ½ teaspoon red pepper flakes - Salt and pepper to taste - Fresh parsley, chopped Gathering fresh ingredients is key to making this dish shine. First, choose large shrimp. They are best for this recipe since they cook quickly and stay juicy. Next, pick bright green asparagus. It should snap easily when fresh. Garlic adds a strong flavor. I recommend using four cloves, minced. Lemons bring brightness to the dish. One lemon will give zest and juice. The other will be sliced for garnish. Olive oil helps everything cook well and adds richness. For spices, paprika gives a nice color and depth. Red pepper flakes add a kick but feel free to adjust the amount. Lastly, season with salt and pepper to enhance the taste. Don’t forget the fresh parsley! It adds a lovely touch and color when you finish the dish. These ingredients make the Lemon Garlic Shrimp & Asparagus Sheet-Pan a delight for the senses. Enjoy the freshness and flavors! - Preheat your oven to 400°F (200°C). - Line a sheet pan with parchment paper for easy cleaning. - In a large bowl, mix together: - 1 lb large shrimp, peeled and deveined - 1 bunch of asparagus, trimmed - 4 cloves garlic, minced - 3 tablespoons olive oil - Zest and juice of 1 lemon - 1 teaspoon paprika - ½ teaspoon red pepper flakes - Salt and pepper to taste - Spread the shrimp and asparagus mixture evenly on the sheet pan. - Make sure the shrimp do not overlap. - Place lemon slices on top for added flavor. - Bake in the oven for 10-12 minutes. - Look for the shrimp to turn pink and opaque. - The asparagus should be tender-crisp by this time. - Remove the sheet pan from the oven. - Check the shrimp to ensure they are cooked through. - Garnish the dish with fresh parsley before serving. For great results, cook shrimp for 10 to 12 minutes. The asparagus needs about the same time to get tender but still crisp. To check if shrimp are cooked, look for a pink color. They should also be opaque and firm to the touch. If they curl tightly, they are overcooked. Using parchment paper helps a lot. It keeps food from sticking to the pan. Plus, it makes cleanup quick and easy. Just lift off the paper and toss it! For easy cleanup, use a large bowl to mix your ingredients. This keeps your workspace tidy and saves time later. You can serve this dish right on the sheet pan for a fun look. If you prefer, transfer it to a platter. For sides, try rice or a fresh salad. A glass of white wine goes well too. Enjoy your meal with some lemon wedges for added zing! {{image_2}} You can easily swap shrimp for other proteins. Chicken works well, or try tofu for a vegetarian option. For chicken, cut it into bite-sized pieces. For tofu, use firm tofu and press it to remove water. You can also add seasonal veggies to enhance this dish. Think about using bell peppers, zucchini, or cherry tomatoes. These add color and flavor. To change the taste, try different spice blends. Cajun seasoning or Italian herbs can give it a new twist. You can also add cheese for richness. A sprinkle of feta or Parmesan cheese before serving adds creaminess. Another idea is to top it with nuts for crunch. Sliced almonds or pine nuts work great. If you need a gluten-free option, this recipe already fits the bill! Just make sure your spices are gluten-free. For a low-carb or keto-friendly version, skip the asparagus and add more shrimp. You can also use cauliflower rice instead of pasta or rice as a base. This keeps it light and healthy while still being filling. To keep your Lemon Garlic Shrimp and Asparagus fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. Let the dish cool before sealing it to avoid steam build-up. This helps keep your shrimp and asparagus tasty. If you want to save some for later, freezing is a great option. Place the cooled dish in freezer-safe containers. Leave some space at the top since liquids expand when frozen. Wrap the containers with plastic wrap for extra protection. To reheat, let the dish thaw in the fridge overnight. When ready, heat in the oven at 350°F (175°C) until warmed through. This keeps the shrimp and asparagus from becoming rubbery. In the fridge, your leftovers can last for about three days. Always check for freshness before eating. If the shrimp smell sour or the asparagus looks mushy, it’s time to toss it. You want to enjoy this dish at its best, so trust your senses! Yes, you can use frozen shrimp. Start by thawing them. Place the shrimp in a bowl of cold water for about 15-20 minutes. Change the water halfway through. This method keeps the shrimp tender. After thawing, pat them dry with paper towels. This step helps the shrimp absorb the lemon and garlic flavors better. This dish pairs well with various sides. Here are some ideas: - Rice or quinoa for a filling base. - A fresh green salad to add crunch. - Garlic bread to soak up the sauce. - White wine like Sauvignon Blanc for a nice drink. These sides complement the shrimp and asparagus flavors, making your meal more satisfying. You can easily change the heat level. If you like it spicy, add more red pepper flakes. Start with one teaspoon and taste. If you want it milder, reduce the flakes to a pinch or leave them out. You can also use sweet paprika instead of regular paprika. This swap will give a warm flavor without the heat. This blog post detailed a simple, tasty dish of Lemon Garlic Shrimp and Asparagus. You learned about fresh ingredients, cooking instructions, and useful tips. I shared easy swaps for different diets and flavors. Storing leftovers is simple, and you saw how to keep things fresh. Try this dish to impress your friends. It's quick and healthy. With the right herbs and spices, you’ll find new ways to enjoy this meal. Remember, cooking should be fun and satisfying!

Lemon Garlic Shrimp & Asparagus Sheet-Pan

Elevate your dinner with this Zesty Lemon Garlic Shrimp & Asparagus Delight! In just 22 minutes, you can whip up a flavorful and healthy dish that's perfect for any occasion. Packed with succulent shrimp, crisp asparagus, and a burst of lemony goodness, this recipe is a tasty way to impress your family or guests. Click through to discover how to make this delicious meal and enjoy a vibrant taste explosion!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch of asparagus, trimmed

4 cloves garlic, minced

2 lemons (one for zest and juice, one sliced)

3 tablespoons olive oil

1 teaspoon paprika

½ teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

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

    In a large bowl, combine the shrimp, trimmed asparagus, minced garlic, olive oil, lemon zest, lemon juice, paprika, red pepper flakes, salt, and pepper. Mix well until everything is evenly coated.

      Spread the shrimp and asparagus mixture onto the prepared sheet pan in an even layer, ensuring shrimp are not overlapped.

        Place lemon slices on top of the shrimp and asparagus for added flavor.

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

            Remove from the oven and garnish with fresh parsley before serving.

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

                - Presentation Tips: Serve the dish directly on the sheet pan for a rustic look or transfer to a large serving platter. For an extra touch, add a few lemon wedges around the edge for garnishing.