Healthy Easy Lemon Garlic Shrimp

# 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 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon black pepper

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

# How To Make It:

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 to 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. Sprinkle with chopped parsley before serving.

# Expert Insights:

01 -

One pan means one thing to wash, which honestly changes everything on a weeknight.
The shrimp stays incredibly tender while the asparagus gets this perfect crispy-tender texture that somehow satisfies every craving at once.
Lemon and garlic do the heavy lifting flavor-wise, so you feel like you've done something fancy without actually trying that hard.

02 -

Shrimp goes from perfect to rubbery in about ninety seconds, so set a timer and don't get distracted scrolling your phone—I learned this the hard way.
If your asparagus pieces are really thick, cut them smaller so they finish cooking at the same time as the shrimp instead of staying woody.

03 -

Pat your shrimp dry before tossing them with oil—moisture is the enemy of nice caramelization, and you want them to brown just a little.
Don't be shy with the lemon juice at the end; that final brightness is what transforms this from good to memorable.