Healthy Easy Lemon Garlic Shrimp (Print View)

Succulent shrimp and crisp asparagus tossed in lemon-garlic sauce for a quick, vibrant meal.

# What You'll Need:

→ 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

# How to Prepare:

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 8–10 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 -
  • Everything happens in one pan, which means you can actually enjoy your evening instead of scrubbing dishes for twenty minutes.
  • The shrimp cooks so quickly that you won't have time to second-guess yourself—it's genuinely hard to mess up.
  • That lemon-garlic combination tastes like you've been cooking all day, even though you've barely broken a sweat.
02 -
  • Don't walk away from the oven the way I did that first time—shrimp can go from perfectly cooked to rubbery in what feels like seconds, so set a timer and actually pay attention to it.
  • Wet shrimp and dry shrimp behave differently during cooking, so pat yours down with a paper towel before tossing them in the oil if you want them to brown nicely instead of steam.
03 -
  • Buy your shrimp from a seafood counter where you can actually talk to someone about size and freshness instead of a plastic-wrapped package—they'll give you better recommendations and might even tell you the best way to thaw them.
  • If you don't have fresh lemon, keep a bottle of juice in your fridge for moments exactly like this, though the zest is hard to replicate so that part really does need to be fresh.
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