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- 1 lb large shrimp, peeled and deveined - 1 bunch of asparagus, trimmed - 4 cloves garlic, finely minced - 2 lemons (for zest, juice, and slices) - 3 tablespoons extra virgin olive oil - 1 teaspoon sweet paprika - ½ teaspoon red pepper flakes - Salt and fresh black pepper - Fresh parsley, for garnish When I prepare Lemon Garlic Shrimp & Asparagus, I focus on fresh, simple ingredients. The star of this dish is the shrimp. I love using large shrimp, as they hold up well to baking. Shrimp adds a sweet and savory flavor. Next, the asparagus gives a nice crunch. Trim the ends so they cook evenly. Fresh garlic is a must for depth of flavor. I use four cloves, minced finely. For added zest, I use two lemons. One provides juice and zest, while the other is sliced to top the dish. Olive oil helps everything blend together, while sweet paprika adds a hint of warmth. I like a touch of heat, so I add red pepper flakes, but you can adjust this to your liking. Lastly, don't forget salt and fresh black pepper. They balance the flavors. I top it all off with fresh parsley for a pop of color. This dish is bright, fresh, and so easy to make. It’s perfect for any night of the week! - Preheat oven to 400°F (200°C). - Line baking sheet with parchment paper. - Combine shrimp and asparagus in a bowl. - Add garlic, olive oil, lemon zest, juice, paprika, and red pepper flakes. Start by tossing the shrimp and asparagus in the bowl. This mix makes the dish vibrant. The garlic brings a strong flavor. The olive oil adds richness. Zest the lemon to get a bright taste. Then squeeze its juice in. The paprika gives a sweet touch, while red pepper flakes add heat. Adjust the spice to your liking. - Spread the mixture on the baking sheet. - Place lemon slices on top. Spread the shrimp and asparagus evenly on the sheet. Leave space between them for even cooking. The lemon slices on top add flavor and look great. - Bake for 10-12 minutes until shrimp are pink and asparagus is tender. Place the baking sheet in the oven. Bake for 10 to 12 minutes. The shrimp will change color to pink. The asparagus will be tender yet crisp. - Sprinkle with chopped parsley before serving. When done, take the sheet out. A sprinkle of fresh parsley brightens the dish. It adds color and a fresh taste. Your dish is now ready to impress! - Choosing fresh shrimp: Look for shrimp that smell like the ocean, not fishy. They should be firm and shiny. The shells should be clean and free of black spots. Larger shrimp often offer better texture and flavor for this dish. - Choosing fresh asparagus: Select asparagus that is bright green and firm. The tips should be closed and compact. Avoid any that are limp or have brown spots. Fresh asparagus adds a nice crunch and flavor to the dish. - Importance of fresh garlic and lemons: Fresh garlic gives a strong and bold taste. Use whole cloves and mince them just before cooking. Fresh lemons add zest and juice that brighten the dish. Avoid bottled lemon juice for the best flavor. - Ensuring even cooking: Spread the shrimp and asparagus in a single layer on the pan. This helps them cook evenly. Avoid overcrowding, as this can lead to steaming instead of roasting. - Tips for avoiding overcooked shrimp: Keep an eye on the shrimp while they bake. They cook quickly and turn pink when done. Bake them for 10-12 minutes, but check at 8 minutes. Remove them from the oven as soon as they are opaque. - Serving directly on the sheet pan: This gives a rustic feel and makes cleanup easy. It also allows everyone to help themselves right from the pan. - Using a serving platter: For a fancier presentation, transfer the shrimp and asparagus to a large platter. This adds elegance to the table. - Adding lemon wedges: Place lemon wedges around the dish. This not only looks nice but lets guests add more lemon if they want. It adds a splash of color and extra flavor. {{image_4}} You can boost this dish by adding more veggies. Bell peppers add a sweet crunch. Snap peas give a nice snap and bright color. You can even try broccoli or zucchini. Just remember to cut them into similar sizes. This way, they cook evenly with the shrimp and asparagus. Want more heat? You can change the red pepper flakes. For a mild taste, use just a pinch. If you love spice, add more flakes or use crushed red pepper. You can also try fresh jalapeños for a different kick. Adjust according to your own taste. If shrimp isn’t your thing, you can swap in chicken or tofu. For chicken, use boneless pieces cut into bite-sized chunks. Cook it a bit longer to ensure it's safe to eat. For tofu, choose firm tofu and press it to remove extra water. Cut it into cubes and treat it just like the shrimp. This keeps your meal healthy and tasty. To store leftover shrimp and asparagus, place them in an airtight container. Make sure they cool down to room temperature first. Refrigerate them for up to three days. This helps keep the flavors fresh. If you want to keep them longer, consider freezing instead. To reheat the shrimp and asparagus, use the oven. Preheat it to 350°F (175°C). Place the leftovers on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 10 minutes. You can also use a microwave if you’re short on time. Just heat in short bursts to avoid overcooking. Yes, you can freeze this dish! To freeze, let it cool completely. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. To defrost, transfer it to the fridge overnight. Reheat as mentioned above to enjoy your meal again. Yes, you can use frozen shrimp for this recipe. The main benefit is convenience. Frozen shrimp are often pre-cleaned and ready to cook. When using frozen shrimp, thaw them first. You can thaw them by placing them in cold water for about 15 minutes. After thawing, pat them dry to remove excess moisture. This helps achieve a better texture when cooking. You can tell that shrimp are cooked by their color and shape. Perfectly cooked shrimp turn pink and curl slightly. They should look opaque, not translucent. When you see these signs, they are ready to eat. Overcooked shrimp become rubbery, so watch them closely while baking. This dish pairs well with several sides. Here are some ideas: - Rice: White, brown, or jasmine rice complements the flavors well. - Quinoa: A healthy, nutty option for a filling side. - Salad: A simple green salad adds freshness. - Bread: Crusty bread is perfect for soaking up the juices. Yes, this recipe is gluten-free. The main ingredients, shrimp and asparagus, contain no gluten. The olive oil, garlic, and other spices also do not have gluten. If you choose to serve it with rice or quinoa, those are also gluten-free options. Always check labels for any packaged ingredients to ensure they are gluten-free. This blog post covered a tasty lemon garlic shrimp and asparagus dish. We discussed main ingredients, like shrimp, asparagus, and fresh garlic. You learned step-by-step baking methods and tips for the best flavors. I shared variations for extra veggies and protein options. Lastly, we looked at storing leftovers and reheating them perfectly. This dish is fun to make and is great for any meal. You can enjoy fresh flavors and quick prep, making this recipe a winner. Happy cooking!

Lemon Garlic Shrimp & Asparagus Sheet-Pan

Indulge in a burst of flavor with this Zesty Lemon Garlic Shrimp & Asparagus Delight! This easy recipe combines fresh shrimp, vibrant asparagus, and zesty lemon for a quick and delicious meal. Ready in just 22 minutes, it's perfect for busy weeknights or a special gathering. Discover step-by-step instructions and presentation tips that will impress your guests. Click through to explore this mouthwatering recipe and bring a taste of the coast to your table!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch of asparagus, trimmed

4 cloves garlic, finely minced

2 lemons (one for zest and juice, one for thin slices)

3 tablespoons extra virgin olive oil

1 teaspoon sweet paprika

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.

    In a large mixing bowl, combine the peeled shrimp and trimmed asparagus. Add the minced garlic, olive oil, the zest of one lemon, the juice from the same lemon, sweet paprika, red pepper flakes, and a generous pinch of salt and pepper. Mix everything together thoroughly until the shrimp and asparagus are uniformly coated with the flavors.

      Transfer the shrimp and asparagus mixture onto the prepared baking sheet, spreading it out in a single layer. Make sure that the shrimp are not overlapping to ensure even cooking.

        Arrange the lemon slices artfully on top of the shrimp and asparagus to enhance the dish’s flavor and appearance.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp turn pink and opaque, and the asparagus has reached a tender-crisp texture.

            Carefully remove the sheet pan from the oven and sprinkle with freshly chopped parsley for a pop of color before serving.

              Vorbereitungszeit: 10 Minuten | Gesamtzeit: 22 Minuten | Portionen: 4

                - Präsentationstipps: You can serve the dish directly on the sheet pan for a charming, rustic presentation. Alternatively, transfer it to a large serving platter for a more elegant display. For an inviting touch, arrange a few lemon wedges around the edge to enhance the visual appeal.