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- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 4 tablespoons olive oil, divided - Zest and juice of 2 lemons - 3 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional for spice) - Salt and pepper to taste When cooking this dish, you want fresh and high-quality ingredients. The large shrimp are the star here, and they should be firm and vibrant. Asparagus adds a crisp texture and a bright color. Olive oil brings richness and helps blend the flavors. The flavor elements are key. Lemon zest and juice give a bright punch. Garlic adds depth, and parsley brings freshness. For seasoning, dried oregano offers an earthy note, while red pepper flakes can add a kick. Using salt and pepper enhances all the flavors. Don't skip these basics. They are important! Gather these ingredients before starting. It makes cooking smoother and more enjoyable. Happy cooking! To start, grab a bowl. In this bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper. You want to blend everything well for full flavor. To marinate the shrimp, place them in the bowl. Toss the shrimp gently to coat them in the marinade. Let them sit for about 10 minutes. This step allows the shrimp to soak up all the tasty flavors. Next, let's focus on the asparagus. First, trim the ends and cut the stalks into 2-inch pieces. This size helps them cook evenly. Now, arrange the asparagus on the lined baking sheet. Drizzle with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Toss them to make sure they are coated well. Spread them out in a single layer to ensure even cooking. Once the shrimp marinated and the asparagus is ready, it’s time to layer them. Spread the marinated shrimp on top of the asparagus in a single layer. This way, the shrimp cooks perfectly while the asparagus gets nice and tender. Now, place the baking sheet in the preheated oven at 400°F (200°C). Bake for 12-15 minutes. Look for the shrimp to become opaque and the asparagus to be tender yet crisp. Once done, take it out and let it cool for a couple of minutes. Enjoy your meal warm! - Avoiding overcooking: Shrimp cooks quickly. Bake for 12-15 minutes only. When they turn opaque, they are ready. Overcooked shrimp can be tough. Watch them closely while baking. - Choosing the right shrimp: Look for large or extra-large shrimp. Fresh shrimp tastes best. If using frozen shrimp, thaw them fully. This helps them cook evenly. - Tips for crisp-tender asparagus: Trim the ends of asparagus. Cut them into 2-inch pieces. Toss them in olive oil and season well. Bake them with shrimp. This method keeps them crisp yet tender. - Best practices for seasoning: Use salt and pepper to season the asparagus. You can add garlic powder for more flavor. Try a squeeze of lemon juice before serving. - Garnishing suggestions: Fresh parsley adds a pop of color. Lemon wedges look nice on the side. They also add extra flavor when squeezed over the dish. - Serving options: Serve directly from the baking sheet for a casual look. Or, plate the shrimp and asparagus for a fancy dinner. Pair with rice or a fresh salad for a complete meal. {{image_2}} You can easily swap the shrimp for chicken or tofu. For chicken, use boneless, skinless breast or thighs. Cut the chicken into bite-sized pieces. For tofu, choose firm or extra-firm tofu, and cut it into cubes. When using chicken, bake for about 20-25 minutes. This extra time helps the chicken cook through. For tofu, 12-15 minutes works well. Just like shrimp, it should be golden and slightly crispy. Feel free to add other veggies to the mix. Broccoli, bell peppers, or zucchini are great choices. They add color and flavor. You can also change up the asparagus for seasonal veggies. In spring, use fresh peas. In fall, try Brussels sprouts or sweet potatoes. Mix and match as you like. This dish is all about what you enjoy. You can take the flavor up a notch. Try adding fresh herbs like basil or cilantro. They bring a new twist to the dish. You can also use flavored oils like garlic-infused olive oil for extra taste. Experiment with marinades too. A splash of soy sauce or a dash of hot sauce can change the whole vibe. Don’t be afraid to get creative! To keep your Lemon Herb Shrimp with Asparagus fresh, use an airtight container. This will help keep the flavors locked in. Place the shrimp and asparagus in the fridge within two hours of cooking. This prevents bacteria growth. The dish will stay good for up to three days in the fridge. Always label your container with the date to track freshness. When reheating, you want to keep the shrimp tender and the asparagus crisp. The best method is to use a skillet on low heat. Add a splash of olive oil to prevent sticking. Heat for about five minutes, stirring gently. You can also use a microwave, but be careful not to overheat. Heat in short bursts of 30 seconds to keep the texture nice. You can freeze this dish, but it’s best to freeze only the shrimp. Cooked asparagus may get mushy when thawed. To freeze shrimp, place it in a freezer-safe bag. Remove all air to avoid freezer burn. For thawing, place the shrimp in the fridge overnight. This keeps it safe and tasty. If you need it fast, you can use the microwave. Just defrost on low power. Yes, you can prep this dish ahead of time. Marinate the shrimp and store it in the fridge for up to 24 hours. Cut the asparagus and season it as well. Keep both in separate containers until you are ready to cook. This way, you save time during your meal prep. The shrimp is done when it turns opaque and pink. This usually takes about 12 to 15 minutes in the oven. You can cut one open to check. It should no longer be translucent inside. Be careful not to overcook, as shrimp can become rubbery. This dish pairs well with rice, quinoa, or couscous. A fresh salad adds a nice crunch too. You can also serve it with crusty bread to soak up the flavors. A glass of white wine can enhance your meal further. Yes, you can use avocado oil or melted butter. Both will add great flavor. Coconut oil works too but will add a different taste. Choose what best matches your palate and dietary needs. This dish is healthy and packed with protein. For one serving, you get about 300 calories. It has around 25 grams of protein and healthy fats from the olive oil. The shrimp and asparagus add vitamins and minerals, making it a balanced meal. This blog post covered a simple yet flavorful dish featuring shrimp and asparagus. We discussed the key ingredients, the steps to prepare and cook them, and tips for success. You can switch proteins or veggies for variety, too. Storing leftovers is easy, and I provided reheating tips to keep the meal tasty. Remember, cooking should be fun, so feel free to add your twist! Enjoy your cooking adventure with lemon herb shrimp and asparagus!

Lemon Herb Shrimp with Asparagus Sheet Pan

Discover the delightful flavors of Zesty Lemon Herb Shrimp & Asparagus! This quick and easy recipe combines succulent shrimp and tender asparagus in a citrusy marinade that will brighten your dinner table. Perfect for a family meal or a dinner party, this dish is not only tasty but also visually stunning. Click to explore the full recipe and impress your guests today! #ShrimpRecipes #HealthyEating #EasyDinner #LemonHerbCooking
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

4 tablespoons olive oil, divided

Zest and juice of 2 lemons

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional for spice)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper.

      Place the shrimp in the bowl and toss them in the marinade, allowing them to coat well. Set aside for about 10 minutes to let the flavors infuse.

        While the shrimp is marinating, arrange the asparagus pieces on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat the asparagus evenly.

          Spread the marinated shrimp on top of the asparagus in a single layer.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are opaque and cooked through, and the asparagus is tender yet crisp.

              Once cooked, remove from the oven and let sit for a couple of minutes.

                Serve warm, garnished with additional parsley or lemon wedges if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4