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- 1 lb (450g) large shrimp, peeled and deveined - 1 lb (450g) asparagus, trimmed - 6 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 tablespoon lemon zest - 2 tablespoons lemon juice - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) If you can't find shrimp, try using chicken or tofu. Both cook well and absorb flavor. For asparagus, green beans or broccoli can work too. They add a nice crunch. If you don’t have smoked paprika, regular paprika can replace it. It won’t have the same smoky taste but will still be good. Use lime juice instead of lemon juice if you want a different zest. Look for shrimp that smell clean, not fishy. They should feel firm to the touch. For asparagus, choose bright green stalks with tightly closed tips. Avoid any that look limp or have dark spots. Fresh garlic should feel firm and not sprout. When buying olive oil, look for one in a dark bottle for better quality. Always check the expiration date. This ensures you are getting the best flavor for your dish. First, gather all your ingredients. You need 1 pound of shrimp and 1 pound of asparagus. The shrimp should be peeled and deveined. Trim the asparagus to remove tough ends. Mince 6 cloves of garlic. You’ll also need 3 tablespoons of olive oil, 1 teaspoon of smoked paprika, and lemon zest from one lemon. Squeeze out 2 tablespoons of lemon juice. Finally, add salt, pepper, and optional red pepper flakes. In a large bowl, add the shrimp, minced garlic, olive oil, smoked paprika, lemon zest, lemon juice, salt, and pepper. If you like spice, toss in the red pepper flakes. Mix everything well so the shrimp are fully coated. Let them sit for 15 minutes. This helps the shrimp soak up all the flavor. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the trimmed asparagus in a single layer on the sheet. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Now, take your marinated shrimp and pour them over the asparagus. Spread them out evenly. Bake for 10-12 minutes. The shrimp should turn pink and be cooked through. The asparagus should be tender but still crisp. After baking, garnish with fresh parsley before serving. Cooking times can change based on your oven and shrimp size. If your shrimp are larger, add a few extra minutes. For smaller shrimp, check them sooner. Always watch your dish closely. You want the shrimp to be pink and firm. The asparagus should be bright green and tender but still crisp. To cook shrimp just right, look for the "C" shape. When shrimp curl into a tight "C," they are done. If they form an "O," they are overcooked. This can make them tough. Marinating shrimp for 15 minutes adds flavor and helps with cooking. Make sure to spread them out on the pan. This helps them cook evenly and prevents steaming. Adding spices can take this dish to the next level. Try adding cayenne for heat, or fresh herbs for freshness. You can also use a dash of cumin or coriander for warmth. A splash of soy sauce or a hint of ginger gives a nice twist. Don’t be afraid to experiment. Cooking is all about personal taste and fun! {{image_2}} You can mix in different veggies for more colors and flavors. Try bell peppers, cherry tomatoes, or zucchini slices. Each adds unique taste and crunch. Just remember to cut them to a similar size as the asparagus. This way, everything cooks evenly. Toss them in the same marinade as the shrimp. This will let the flavors blend well. If you want to switch proteins, chicken or scallops work great. For chicken, use boneless thighs or breasts, cut into bite-sized pieces. Cook them for about 15 minutes, as they take longer than shrimp. Scallops can also be a tasty choice. They need just 8-10 minutes in the oven. They add a sweet, delicate flavor to the dish. Feel free to play with the seasonings. For a kick, try adding curry powder or Italian herbs. You can also use a store-bought sauce like teriyaki or soy sauce for a different flavor. Mix sauces for a unique taste. A splash of sesame oil can add depth. Just remember to balance the flavors so they don't overpower the dish. To store leftovers, put them in an airtight container. Make sure the shrimp and asparagus cool down first. You can keep them in the fridge for up to three days. Label your container with the date to track freshness. If you want to enjoy them later, freezing is a great option. When you’re ready to eat, reheating is simple. Preheat your oven to 350°F (175°C). Spread the shrimp and asparagus on a baking sheet. Heat for about 10 minutes or until warmed through. You can also use a microwave. Just cover the dish and heat for 1-2 minutes. Stir halfway through to warm evenly. If you want to freeze this dish, do so before cooking. Place the marinated shrimp and asparagus in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to cook, thaw overnight in the fridge and follow the baking instructions. You can tell shrimp are cooked when they turn pink. They should curl into a C shape. If they look gray or opaque, they are not done. Cook them for about 10-12 minutes at 400°F. This time is perfect for large shrimp. Always check them to avoid overcooking. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. Pat them dry before marinating. This keeps the dish from getting watery. Follow the same marinating and cooking steps as fresh shrimp. Many side dishes go great with this meal. Here are some ideas: - Rice: White or brown rice soaks up the sauce well. - Quinoa: A healthy option that adds protein. - Garlic Bread: Perfect for dipping in juices. - Salad: A light green salad balances the dish. - Pasta: Tossed with olive oil for a filling choice. These sides will complement your garlic shrimp and asparagus nicely! This blog covered key steps to make a tasty sheet pan garlic shrimp dish. We explored essential ingredients, swaps, and tips for freshness. I shared clear steps for preparing, marinating, and baking shrimp. You learned tricks for perfect cooking and flavor boosts. We discussed fun variations and guide for storing leftovers. With these tools, you can create an easy and delicious meal anytime. Enjoy experimenting in the kitchen!

Sheet Pan Garlic Shrimp Asparagus

Discover the vibrant flavors of Sheet Pan Garlic Shrimp & Asparagus with this easy recipe! Perfect for a quick weeknight dinner, this dish combines juicy shrimp and tender asparagus, all infused with garlic and lemon. Ready in just 30 minutes, it’s a delicious and healthy way to impress your family or guests. Click through for the full recipe and cooking tips! #SheetPanShrimp #HealthyRecipes #QuickDinner #SeafoodLovers
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 lb (450g) asparagus, trimmed

6 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 tablespoon lemon zest

2 tablespoons lemon juice

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, minced garlic, olive oil, smoked paprika, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using). Toss to coat evenly and let it marinate for 15 minutes.

      On a large baking sheet lined with parchment paper, arrange the trimmed asparagus in a single layer. Drizzle with a little olive oil, and season with salt and pepper.

        After the shrimp has marinated, pour the shrimp mixture over the asparagus, spreading them out evenly.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through, and the asparagus is tender but still crisp.

            Remove from the oven and garnish with freshly chopped parsley before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve directly from the baking sheet for a rustic feel, or plate onto individual dishes. Drizzle any residual cooking juices over the top for added flavor. A slice of lemon on the side can enhance the presentation and freshness.