Healthy Lemon Garlic Shrimp

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 lb asparagus, ends trimmed, cut into 2-inch pieces

→ Aromatics and Fresh Herbs

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh parsley, chopped

05 - 1 lemon, zest and juice

→ Pantry Staples

06 - 2 tablespoons olive oil

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon black pepper

09 - 1/4 teaspoon crushed red pepper flakes, optional

# Method:

01 - Preheat the oven to 400 degrees Fahrenheit.

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 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is tender.

05 - Remove from the oven and immediately drizzle with fresh lemon juice.

06 - Sprinkle with chopped parsley and transfer to serving plates.

# Expert Advice:

01 -

Everything cooks in one pan, which means you'll actually want to make this on busy weeknights instead of ordering takeout.
The shrimp stays tender and juicy while the asparagus gets just crispy enough at the edges to feel special.
That lemon-garlic combo tastes like restaurant-quality without pretension or stress.

02 -

Overcooked shrimp turns rubbery and sad, so set a timer for 8 minutes and check at that point—it's better to pull it out slightly underdone than one minute too late.
The lemon juice goes on after roasting, not before, because the heat of the pan will turn it sharp and cooking it would lose all that fresh brightness you worked for.

03 -

Use a sheet pan with raised edges so the shrimp juices and lemon don't run off onto your oven floor—a baking sheet with a lip is your friend.
Pat your shrimp dry before tossing them on the pan; excess moisture keeps them from browning properly and makes them steam instead of sear.