Healthy Easy Lemon Garlic Shrimp (Printable)

Succulent shrimp and tender asparagus unite with fresh lemon and garlic for a bright, easy dish.

# What you 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

# How to make it:

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 fresh lemon juice.
06 - Sprinkle with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout, which means you actually feel like you won at adulting.
  • One pan means you're not drowning in dishes while your food gets cold, a game changer on nights when you're already exhausted.
02 -
  • Don't squeeze your lemon juice before roasting or it'll oxidize and turn bitter; wait until the last moment so it stays sharp and alive on your palate.
  • Shrimp sizes matter more than you'd think—if you get medium instead of large, reduce cooking time by a minute or two because they'll cook faster and you want them tender, not crunchy.
03 -
  • If you want to batch cook this for meal prep, roast everything but hold the lemon juice and parsley, then store separately and finish fresh each day—the lemon juice will keep the flavors bright instead of fading into the background.
  • Pat your shrimp dry before tossing with oil so they actually sear instead of steaming, which makes the texture more satisfying.
Return