Healthy Lemon Garlic Shrimp

# Ingredient list:

→ 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:

01 - Preheat the oven to 400°F.

02 - On a large rimmed baking sheet, toss the shrimp and asparagus with olive oil, minced garlic, lemon zest, sea salt, black pepper, and crushed red pepper flakes until evenly coated.

03 - Spread all ingredients 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 fresh parsley before serving.

# Expert Advice:

01 -

One pan means you spend more time eating and less time scrubbing—a win that never gets old.
The shrimp cooks so quickly that you actually get to enjoy watching it turn pink instead of overcooking it into rubber.
It's naturally gluten-free and dairy-free without tasting like you're missing anything.

02 -

Shrimp overcooks in a heartbeat, so set a timer and check at the 8-minute mark rather than guessing—the difference between perfect and rubbery is honestly just two minutes.
Adding the lemon juice after roasting rather than before keeps it tasting fresh and acidic instead of cooking it away into nothing.

03 -

Pat your shrimp completely dry before tossing with the oil—any moisture on them will steam rather than caramelize, which changes the entire texture.
Keep the lemon juice separate until the very last moment, because acid and high heat are enemies that fight over your flavor profile.