Healthy Easy Lemon Garlic Shrimp (Printable)

Succulent shrimp and asparagus tossed in lemon-garlic sauce, roasted to tender perfection in one pan.

# Required Ingredients:

→ 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)

# Directions:

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 -
  • It's genuinely faster than ordering takeout, and your kitchen stays cool because everything roasts in one pan.
  • The shrimp gets perfectly tender while the asparagus stays just crisp enough, and that lemon-garlic combo tastes restaurant-quality without any fussing.
  • Cleanup is basically nonexistent, which means more time to actually enjoy eating with people you care about.
02 -
  • Don't skip patting the shrimp dry if they're thawed; excess moisture makes them steam instead of caramelize, and you lose so much flavor.
  • The lemon juice absolutely must go in right before serving because roasting it for too long makes it bitter and defeats the whole point of having that bright, fresh edge.
03 -
  • Buy shrimp from the seafood counter instead of the freezer case if you can; they cook more evenly and stay tender because they haven't been through multiple freeze-thaw cycles.
  • If your asparagus spears are really thick, give them a two-minute head start in the oven before adding the shrimp so they don't end up undercooked while the shrimp are done.
Go Back