Roasted Garlic Shrimp And Asparagus
This Roasted Garlic Shrimp And Asparagus is SO EASY! Succulent shrimp and tender asparagus roasted with garlic and lemon for a bright, flavorful meal.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 1 bunch asparagus trimmed
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 1 lemon zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional
- fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Trim the tough ends off the asparagus and place the stalks in a large mixing bowl. Add the peeled and deveined shrimp to the bowl as well.
- Add the minced garlic, olive oil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using) to the shrimp and asparagus. Toss everything together thoroughly so that the shrimp and asparagus are evenly coated with the flavorful mixture.
- Spread the shrimp and asparagus in a single layer on the rimmed baking sheet. Make sure there’s space between the pieces to ensure even roasting and caramelization.
- Place the baking sheet in the oven and roast for 10-12 minutes, or until the shrimp are pink and opaque, and the asparagus is tender but still crisp. Roast for an extra 2-3 minutes if you prefer softer asparagus.
- Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the top. Serve immediately with your favorite side dishes or over rice for a complete meal.
Equipment
- Baking Sheet
- Mixing bowl
- Garlic press or knife
- Zester or microplane
- Tongs or spatula
- Measuring spoons
Notes
- For a milder heat, omit or reduce the red pepper flakes according to your spice preference.
- Use scallops or firm white fish as a seafood alternative to shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid rubbery shrimp.
