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- 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed - 3 tablespoons olive oil - 2 lemons (1 for juice, 1 sliced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This dish shines with fresh, simple ingredients. Large shrimp bring a sweet touch. Asparagus adds crunch and bright color. Olive oil ties it all together, making each bite rich and smooth. Lemons are key for flavor. You use juice for zest and slices for aroma. Garlic adds depth and warmth. Dried herbs, like oregano and thyme, bring earthiness. They blend well with shrimp and asparagus. Smoked paprika gives a hint of smokiness. Just a teaspoon adds a unique twist. Salt and pepper enhance all the flavors. Fresh parsley adds a pop of color and freshness on top. Gather these ingredients to create a dish that’s not just tasty, but also easy to make! 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This helps cook the shrimp and asparagus evenly. 2. Mix ingredients in a bowl: In a large mixing bowl, add the shrimp, trimmed asparagus, olive oil, juice from one lemon, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Toss everything together until the shrimp and asparagus are well coated. 1. Lining the pan with parchment paper: Take a baking sheet and line it with parchment paper. This makes cleanup easy and prevents sticking. 2. Layering shrimp and asparagus: Arrange the shrimp and asparagus in a single layer on the sheet pan. Make sure they are not crowded to allow for even cooking. Place lemon slices on top for extra flavor. 1. Cooking time and temperature: Bake the dish in your preheated oven for 12-15 minutes. The shrimp will turn pink and opaque, while the asparagus will be tender yet still crisp. 2. Tips for checking doneness: To check if the shrimp are done, look for their pink color. If they curl up tightly, they’re cooked. The asparagus should be bright green and tender but not mushy. - Choosing the right size shrimp I recommend using large shrimp for this dish. They cook faster and stay juicy. Look for shrimp that are firm and have a nice color. Avoid any that smell off or feel mushy. - Signs of perfectly cooked shrimp Perfectly cooked shrimp should turn pink and opaque. They should curl slightly but not be tight. Overcooked shrimp can become rubbery, so keep an eye on them. - How to trim asparagus To trim asparagus, hold the stalk near the bottom and bend it gently. It will naturally snap at the right spot. This removes the tough end that you don’t want to eat. - Alternate cooking times for thicker stalks If you have thicker stalks, they may need a bit more time. Consider adding them to the pan a few minutes before the shrimp to ensure they cook evenly. - Additional herbs and spices You can play with the flavors. Try adding fresh basil or dill for a twist. A pinch of red pepper flakes can add a nice kick. - Serving suggestions with sauces Serve this dish with a simple garlic butter sauce or a drizzle of balsamic glaze. These will elevate the flavors and make your meal feel gourmet. {{image_2}} If shrimp is not your thing, try scallops or chicken. Both options cook well and taste great. For a vegetarian version, use firm tofu or chickpeas. These alternatives add protein and a nice texture. Want to spice things up? Add red pepper flakes for heat. This simple change can make your dish exciting! For a Mediterranean twist, sprinkle feta cheese on top after baking. It adds creaminess and tang to each bite. Pair this dish with grains like quinoa or rice. These sides soak up the lemony sauce well. You could also serve it with a fresh side salad. The crisp greens add crunch and balance to the meal. Enjoy the colorful plate! To keep your shrimp and asparagus fresh, store leftovers in the fridge. Use an airtight container. This helps keep the flavors intact. Always cool the dish to room temperature before sealing it. Try to eat leftovers within two days for the best taste. Reheat your dish gently. A microwave works, but it can overcook the shrimp. Instead, use a pan on low heat. Add a splash of water or broth to keep it moist. Stir occasionally until warm. This method helps keep the shrimp and asparagus tender. You can freeze this dish, but it’s best to freeze it uncooked. Prepare the shrimp and asparagus, then place them in a freezer-safe bag. Remove as much air as possible. For cooked shrimp, let it cool first. To thaw, move it to the fridge overnight before cooking. This keeps the shrimp from becoming tough. Bake shrimp for 12 to 15 minutes. This time ensures the shrimp turn pink and opaque. If you bake them too long, they may become tough. Keep an eye on them as they cook. Yes, you can prepare this dish in advance. Mix the shrimp and asparagus with olive oil and seasonings a few hours ahead. Place the mix in the fridge until you are ready to bake. Just remember to bake it fresh for the best taste. Serve this dish with rice or quinoa for a filling meal. A light salad with greens also pairs well. You can add crusty bread to soak up juices. Lemon wedges on the side give an extra zing. This dish uses large shrimp and fresh asparagus for a tasty meal. You mix these with olive oil, garlic, and herbs for great flavor. After preheating the oven, arrange the shrimp and asparagus on a lined sheet pan. Bake until the shrimp is just right. Try different herbs or serve with grains for a twist. Remember to store any leftovers properly. With these tips, you can enjoy this dish again. Happy cooking!

Sheet Pan Lemon Herb Shrimp Asparagus

Elevate your weeknight dinner with this delicious Sheet Pan Lemon Herb Shrimp & Asparagus recipe! In just 25 minutes, you can enjoy perfectly roasted shrimp paired with vibrant asparagus, all seasoned with fresh herbs and zesty lemon. It's easy and cleanup-friendly, making it a go-to choice for busy evenings. Click to discover how to whip up this quick and flavorful meal! #SheetPanMeals #ShrimpRecipes #EasyDinner #HealthyEating
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed

3 tablespoons olive oil

2 lemons (1 for juice, 1 sliced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shrimp, asparagus, olive oil, juice of one lemon, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Toss everything until well coated.

      Line a sheet pan with parchment paper for easy cleanup. Arrange the shrimp and asparagus in a single layer on the pan.

        Place the lemon slices on top of the shrimp and asparagus for added flavor.

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

            Remove the pan from the oven and garnish with freshly chopped parsley.

              Serve immediately with lemon wedges on the side for an extra burst of flavor.

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