Healthy Easy Lemon Garlic Shrimp (Printable)

Succulent shrimp and crisp asparagus coated in lemon garlic sauce, cooked quickly in one pan.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 pound 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

# Directions:

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 fresh lemon juice.
06 - Sprinkle with chopped parsley before serving.

# Helpful Tips:

01 -
  • The entire meal comes together in one pan, which means minimal cleanup when you're already exhausted from your day.
  • It's naturally gluten-free and works beautifully for anyone avoiding dairy, without any sacrifice in flavor.
  • Shrimp cook so quickly that there's almost no window for overcooking—it's genuinely hard to mess up.
02 -
  • Shrimp cook so fast that even two extra minutes can turn them from tender to rubbery—when they turn pink, they're done, so don't second-guess yourself.
  • Adding the lemon juice after roasting rather than before keeps it bright and fresh tasting instead of cooking off into something flat.
03 -
  • Buy the largest shrimp you can find because they stay tender longer in the oven and feel more substantial on the plate.
  • Keep the lemon juice separate until the very end—it's your last-second brightener that transforms good into genuinely crave-worthy.
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