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To make this dish, gather these simple items: - 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed - 3 tablespoons olive oil - 3 cloves garlic, minced - Zest and juice of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap ingredients to fit your taste. If you don't have shrimp, try chicken or tofu. Asparagus can be replaced with green beans or broccoli. For olive oil, you can use avocado oil. If you want a different flavor, try fresh herbs like basil or thyme instead of dried oregano. You can also change the spice level by adding chili flakes or cayenne pepper. When picking shrimp, look for ones that smell fresh, not fishy. The shells should be shiny and firm. Choose shrimp that are pink or gray, with a smooth texture. For asparagus, select bright green stalks. They should be firm, not limp. Avoid any with soft tips or blemishes. Fresh asparagus often has a sweet smell, which is a good sign of quality. First, you need to preheat your oven to 425°F (220°C). This high heat helps the shrimp and asparagus cook nicely. While the oven warms up, grab a large baking sheet. You can line it with parchment paper or lightly grease it. This will prevent sticking and make cleanup easier. In a large bowl, mix together three tablespoons of olive oil, three minced garlic cloves, the juice and zest of one lemon, one teaspoon of dried oregano, one teaspoon of paprika, and some salt and pepper. Stir this well to combine all the flavors. Add in one pound of peeled and deveined shrimp. Toss the shrimp in the marinade until they are fully coated. Let them sit for about 15 minutes. This step is crucial. It helps the shrimp soak up all that zesty flavor. While the shrimp marinates, prepare the asparagus. Trim the ends and spread them on one side of the baking sheet. Season with a little salt, pepper, and a drizzle of olive oil. After the shrimp has marinated, place them on the other side of the baking sheet in a single layer. Bake everything in the preheated oven for 10 to 12 minutes. The shrimp should turn pink and opaque, while the asparagus should be tender yet crisp. Once done, remove the pan from the oven. You can garnish with fresh chopped parsley for a lovely finish. To avoid overcooking shrimp, keep a close eye on them. Shrimp cook fast. They turn pink and opaque in about 10 to 12 minutes. If you cook them too long, they become rubbery. A good tip is to stop cooking when they curl into a C shape. This shows they are just right. Always check them a minute or two early. For tender asparagus, start with fresh stalks. Look for bright green color and firm texture. Trim the ends before cooking. This helps them absorb the marinade better. When baking, place them on one side of the sheet pan. This gives them room to cook evenly. Bake until they are crisp but tender, about 10 to 12 minutes. To boost the flavor, try adding fresh herbs. Basil, thyme, or dill work well with shrimp. You can also add a pinch of red pepper flakes for some heat. Lemon zest adds brightness, too. If you love garlic, add more minced cloves to the marinade. Experiment with your favorite spices to make this dish your own. {{image_2}} You can easily change this dish by adding other veggies. Bell peppers add a sweet crunch. Zucchini brings a nice, soft texture. Just chop them up and toss them with the shrimp and asparagus. They will soak up the lemon herb flavors. You can use any vegetables you like. Carrots, broccoli, or cherry tomatoes also work well. Make it colorful and fun! Want to make this meal heartier? Try adding quinoa or rice. Cook the grains separately first. Then, spread them on the baking sheet. Place the shrimp and asparagus on top. The shrimp juices will mix with the grains. This adds flavor and makes it filling. It’s a great way to enjoy a complete meal in one pan. You can spice up your dish with different seasonings. If you love heat, add some cayenne pepper or red pepper flakes. For a smoky flavor, use smoked paprika instead of regular. You can also try fresh herbs like basil or cilantro for a twist. Experiment with flavors to find what you love best. Each change makes this dish unique and exciting! After enjoying your meal, let leftovers cool down. Place them in an airtight container. This keeps shrimp and asparagus fresh. Store the container in the fridge. Your leftovers will last for up to three days. When it's time to eat again, reheating is easy. Use a skillet on low heat for the best results. This warms the shrimp without overcooking. Stir gently to heat evenly. You can also use the microwave. Heat in short bursts to avoid rubbery shrimp. Freezing shrimp and asparagus is simple. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water for quick thawing. Once thawed, pat them dry with a paper towel. This step helps the shrimp absorb the marinade better. You can serve this dish with many sides. Here are some ideas: - Rice: White or brown rice pairs well. - Quinoa: A healthy grain option that adds protein. - Salad: A fresh green salad adds crunch. - Bread: Garlic bread or crusty rolls can soak up the juices. Feel free to mix and match based on what you like. To keep shrimp juicy, follow these tips: - Marinate properly: Let the shrimp soak in the marinade for at least 15 minutes. - Don’t overcook: Bake them just until they turn pink and opaque. - Use high heat: Cooking at 425°F (220°C) helps lock in moisture fast. By using these steps, you will enjoy perfectly tender shrimp every time. This blog post covered how to make a delicious sheet pan meal with shrimp and asparagus. We talked about the best ingredients, how to marinate shrimp, and tips for keeping it tender. I shared ways to add flavors, vary the dish, and store leftovers. Remember, fresh veggies and good seasoning make your meal great. With these tips, you will impress everyone at the table. Enjoy cooking and experimenting with flavors in your kitchen!

Sheet Pan Lemon Herb Shrimp & Asparagus

Elevate your dinner with this zesty sheet pan lemon herb shrimp and asparagus recipe! This quick and delicious dish combines juicy shrimp marinated in a flavorful blend of lemon, garlic, and herbs with tender asparagus for a perfect one-pan meal. Ready in just 27 minutes, it's ideal for busy weeknights. Click through for a simple step-by-step guide and impress your family with this vibrant, healthy dinner option!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed

3 tablespoons olive oil

3 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, paprika, salt, and pepper. Mix well to create a marinade.

      Add the peeled shrimp to the bowl and toss to coat the shrimp evenly in the marinade. Let it marinate for about 15 minutes.

        While the shrimp is marinating, prepare a large baking sheet by lining it with parchment paper or lightly greasing it.

          Spread the asparagus evenly across one side of the prepared baking sheet. Season with a little salt, pepper, and a drizzle of olive oil.

            After the shrimp has marinated, place them on the other side of the baking sheet 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 but still crisp.

                Remove from the oven and garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan or transfer to a large platter. Drizzle some extra lemon juice over the top and add lemon wedges for garnish.