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- 1 lb large shrimp, peeled and deveined - 1 lb asparagus, trimmed - 3 tablespoons olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Lemon wedges, for serving - Fresh parsley, chopped (for garnish) To make this dish shine, start with large shrimp. They offer great texture and flavor. Choose fresh asparagus for a crisp bite. Olive oil adds richness, while fresh lemon juice brings a bright zing. For seasoning, lemon zest adds a burst of citrus. Minced garlic gives depth and warmth. Dried oregano and thyme bring earthy notes. Adjust salt and pepper to your taste. Don’t forget the finishing touches! Lemon wedges add a fresh squeeze when serving. Chopped parsley brightens up the plate and adds color. Each ingredient plays a key role in this delicious meal. - Preheat the oven to 400°F (200°C). - In a large bowl, whisk together: - 3 tablespoons olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste This marinade brings lots of flavor to the shrimp. You want to mix it well so that every shrimp gets coated. - Add the shrimp to the bowl and toss to coat them in the marinade. - On a sheet pan, arrange the asparagus. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat. - Make space in the middle of the sheet pan and lay the marinated shrimp in a single layer. The shrimp should sit in the middle, while the asparagus surrounds them. This setup helps everything cook evenly. - Bake the shrimp and asparagus in the oven for 10-12 minutes. The shrimp will turn pink and opaque, while the asparagus becomes tender-crisp. - Carefully remove the pan from the oven. Garnish the dish with fresh parsley. Serving it with lemon wedges on the side adds a bright touch. You can squeeze the lemon on top for extra zing! - Cook shrimp for 10-12 minutes. This keeps them juicy. - Check for pink and opaque color. This means they’re done. - Avoid cooking too long. Overcooked shrimp become rubbery. - Make sure they are in a single layer. This helps them cook evenly. - Always choose bright green, firm asparagus. It tastes best. - Thicker stems need more time. Cook them for about 15 minutes. - If your asparagus is thin, check at 10 minutes. You want them tender but firm. - Pair this dish with rice or quinoa for a full meal. - A fresh salad with lemon vinaigrette works well too. - Try adding a sprinkle of chili flakes for a kick. - Serve with more lemon wedges for an extra burst of flavor. {{image_2}} You can change the taste of your dish easily. Try adding spices or herbs. For instance, fresh basil or dill works great with shrimp. You can also mix in some paprika for a smoky twist. If you like a bit of heat, add chili flakes. Just a pinch can make a big difference! Adjust these flavors to suit your taste buds. This dish can fit many diets. If you need a gluten-free option, check your seasonings. Most dried herbs are gluten-free, but always read the labels. You can also make this meal vegetarian. Swap shrimp for hearty veggies like bell peppers or zucchini. Just be sure to adjust cooking times for softer veggies. Want to switch up the protein? Chicken works well in this recipe. Cut chicken breasts into bite-sized pieces. Cook them the same way you would the shrimp. For a plant-based version, use tofu. Press and cube the tofu, then marinate it just like the shrimp. This will soak up all those lovely lemon and herb flavors. To store leftovers, place the shrimp and asparagus in an airtight container. This keeps them fresh and tasty. You can keep them in the fridge for up to three days. After that, the shrimp may lose their flavor and texture. If you want to freeze the dish, let it cool completely first. Place the shrimp and asparagus in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. For thawing, move it to the fridge overnight before reheating. This helps keep the texture nice. To reheat, you have a few options. You can use the oven, microwave, or stovetop. If using the oven, set it to 350°F (175°C). Place the dish in a baking dish and cover it to keep it moist. Heat for about 10 minutes. In the microwave, heat in short bursts. Stir in between to ensure even heating. This way, the shrimp stays juicy and the asparagus remains crisp. Cooking shrimp takes about 10 to 12 minutes. The shrimp should turn pink and opaque. This quick cooking time helps keep them tender and juicy. If you overcook shrimp, they can become tough. Watch them closely as they cook. Yes, you can use frozen shrimp. Just make sure to thaw them first. The best way to thaw shrimp is to place them in cold water for 15 to 20 minutes. You can also leave them in the fridge overnight. Once thawed, peel and devein if needed. Shrimp should be cooked to an internal temperature of 120°F (49°C). Using a food thermometer can help you check this. When shrimp reach this temperature, they are safe to eat. They should also look pink and feel firm to the touch. This blog post covered an easy shrimp and asparagus recipe. We explored the main ingredients like shrimp, asparagus, and olive oil. You learned simple steps for preparing, cooking, and serving this dish. I shared tips for perfect shrimp and alternatives for asparagus. Finally, we discussed how to store leftovers and answered common questions. Now, it’s your turn. Gather the ingredients and try the recipe. Enjoy a tasty meal that’s simple and quick to make. You’ll impress your family and friends!

Sheet-Pan Lemon Herb Shrimp and Asparagus

Elevate your dinner with this zesty sheet-pan lemon herb shrimp and asparagus recipe! In just 22 minutes, you can create a flavorful dish that's perfect for busy weeknights or impressing guests. With juicy shrimp tossed in a lively lemon and herb marinade alongside tender asparagus, this simple recipe combines taste and convenience. Click through to explore the full recipe and enjoy a delightful meal tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 lb asparagus, trimmed

3 tablespoons olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Lemon wedges, for serving

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

      Add the shrimp to the bowl and toss to ensure they are evenly coated in the marinade.

        On a sheet pan, arrange the asparagus and drizzle with a little olive oil, then sprinkle with salt and pepper. Toss to coat.

          Create space in the middle of the sheet pan and lay the marinated shrimp in a single layer.

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

              Carefully remove from the oven and garnish with fresh parsley.

                Serve immediately with lemon wedges on the side for an extra zing.

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