Healthy Lemon Garlic Shrimp (Printable)

Succulent shrimp and fresh asparagus cooked with zesty lemon and garlic for a quick, healthy one-pan 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 and 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 Cook:

01 - Preheat the oven to 400°F.
02 - On a large rimmed baking sheet, combine shrimp and asparagus with olive oil, minced garlic, lemon zest, sea salt, black pepper, and red pepper flakes. Toss until evenly coated.
03 - Spread all ingredients in a single layer across the baking sheet.
04 - Place in the preheated oven for 8 to 10 minutes, until shrimp are pink and opaque and asparagus is tender.
05 - Remove from oven and immediately drizzle with fresh lemon juice.
06 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It's genuinely done before you finish pouring a drink, which means weeknight dinners stop feeling like a chore.
  • Everything cooks on one pan, so cleanup is just rinsing a baking sheet instead of juggling three pots.
  • The lemon and garlic do all the heavy lifting—no cream or complicated sauces required, yet it tastes intentional and elegant.
02 -
  • Overcooked shrimp turns rubbery and sad in seconds, so set a timer and check at 8 minutes—better to pull them out slightly underdone than regret it.
  • Zesting the lemon before you juice it saves you from the awkward scramble of trying to zest a lemon that's already been cut in half.
03 -
  • Pat your shrimp completely dry with a paper towel before roasting—moisture is the enemy of any nice caramelization and creates steam instead of sear.
  • If you're feeding a crowd, this doubles easily on two baking sheets, and having that dry-as-a-bone asparagus going in the bottom rack while shrimp roast on top actually works because they need different things.
Go Back