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Lemon Pepper Shrimp & Asparagus Sheet-Pan Delight

by on September 29, 2025

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Looking to spice up your dinner routine? Try my Lemon Pepper Shrimp & Asparagus Sheet-Pan Delight! This colorful dish features juicy shrimp and tender asparagus, all seasoned perfectly. It’s not just tasty but also quick and easy, making it ideal for busy weeknights. Get ready to savor bright flavors and enjoy a healthy, satisfying meal with minimal cleanup. Let’s dive into the simple steps to create this delicious sheet pan supper!

- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed to approximately 2-3 inches in length - 3 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 4 cloves of garlic, finely minced - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, finely chopped, for garnish This recipe shines with fresh ingredients. The large shrimp bring a sweet taste. The asparagus adds a nice crunch. Fresh lemon zest and juice provide a bright, zesty flavor. Garlic adds depth. For seasoning, use black pepper and sea salt to enhance the taste. Red pepper flakes can give a touch of heat. You can choose to skip these if you prefer a milder dish. Lastly, fresh parsley not only looks good but also adds a fresh note. Use high-quality extra virgin olive oil for the best flavor. Each ingredient plays a role in making this dish special. Enjoy these fresh and zesty flavors! First, set your oven to 400°F (200°C). This temperature helps cook the shrimp and asparagus perfectly. Place the oven rack in the center. This ensures even heat all around. In a large bowl, mix the peeled and deveined shrimp with the trimmed asparagus. Next, drizzle in 3 tablespoons of extra virgin olive oil. Then, add the zest and juice of 2 fresh lemons. Toss in 4 cloves of minced garlic, 1 teaspoon of black pepper, and 1 teaspoon of sea salt. If you like spice, add 1/2 teaspoon of red pepper flakes. Use your hands or a spatula to mix everything well. Make sure all the shrimp and asparagus are coated. Now, lay the shrimp and asparagus flat on a large baking sheet. Spread them out so they don't touch. This helps them cook evenly. Put the baking sheet in the preheated oven. Bake for 10 to 12 minutes. Look for the shrimp to turn pink and opaque. The asparagus should be tender but still crisp. When done, take the sheet out of the oven. Sprinkle fresh chopped parsley on top before serving. Enjoy your meal while it’s warm! To make your Lemon Pepper Shrimp & Asparagus shine, use fresh herbs and spices. Fresh ingredients pack a punch. They add brightness and depth. I recommend using parsley for garnish. It not only tastes great but adds color, too. Marination is key for flavor. Let the shrimp soak in the lemon juice, garlic, and olive oil. This ensures the shrimp absorb all those zesty notes. Even a short marination of 15 minutes will enhance the taste. Avoid overcrowding on the sheet pan. If you pile the shrimp and asparagus, they will steam instead of roast. This will make them mushy. Spread everything out in a single layer. This helps them cook evenly and get that perfect char. Every oven is different. Adjust the baking time based on how your oven heats. Start with 10 minutes, then check. The shrimp should be pink, and the asparagus should be tender yet crisp. Serve the shrimp and asparagus in individual bowls for a nice touch. This makes the meal feel special. Garnish with extra lemon wedges. They add charm and let guests squeeze in more bright flavor. The zestiness will elevate your dish, making it even more delightful. {{image_4}} You can make this dish even better by adding more veggies. Consider using bell peppers, snap peas, or cherry tomatoes. These add color and texture. You can also use seasonal veggies. In spring, try peas or zucchini. In fall, consider butternut squash or Brussels sprouts. These options keep the dish fresh and exciting. If you want to swap shrimp, chicken or tofu works well. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces for even cooking. If using tofu, choose firm or extra-firm tofu. Press it to remove excess water. Adjust cooking times based on the protein you choose. Chicken will need about 15-20 minutes, while tofu may take around 12-15 minutes. Feel free to get creative with spices! Try adding paprika for a smoky flavor or cumin for warmth. You can also use flavored oils, like garlic-infused oil or chili oil. These can enhance the taste and give the dish a new twist. Just remember to balance the flavors to keep it fresh and zesty. To store leftovers, place the shrimp and asparagus in an airtight container. This keeps them fresh and prevents odors from spreading. You can safely keep them in the fridge for up to three days. After that, the shrimp may lose their taste and texture. If you want to freeze portions, let the dish cool completely first. Pack the shrimp and asparagus in freezer-safe bags, removing as much air as you can. This prevents freezer burn. You can keep them in the freezer for up to three months. To reheat, thaw them overnight in the fridge. This helps maintain the best flavor and texture. For reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Heat for about 10 minutes, until warmed through. This method keeps the shrimp juicy and the asparagus crisp. Avoid using the microwave, as it can make the shrimp rubbery and the asparagus soggy. You can tell shrimp is cooked by looking at its color and shape. - Cooked shrimp turns pink and opaque. - It curls into a C shape when done. The texture also changes. - Cooked shrimp feels firm but still tender. - If it feels soft or mushy, it may be overcooked. Yes, you can prep this dish ahead of time. - Mix shrimp and asparagus with oil and seasonings. - Store the mixture in the fridge for up to 24 hours. After cooking, store pre-cooked shrimp and asparagus in an airtight container. - They can last in the fridge for 3 days. - For longer storage, freeze them for up to a month. This dish pairs well with many sides. - Try serving it with rice or quinoa for a filling meal. - A fresh salad also complements the flavors nicely. You can add lemon wedges on the side for extra zest. - This brightens up the dish and adds a fresh taste. - You can also serve it with crusty bread to soak up the juices. This recipe for Lemon Pepper Shrimp and Asparagus combines fresh ingredients and simple steps. You learned how to prepare, bake, and enhance flavors while ensuring perfect doneness. With various options for proteins and vegetables, this dish is versatile. Remember, cooking is about enjoying each step. You can store leftovers or make this ahead. By following these tips, you can create a meal that's not only tasty but also visually pleasing. Enjoy your cooking adventures!

Ingredients

List of Ingredients

– 1 lb large shrimp, peeled and deveined

– 1 bunch asparagus, trimmed to approximately 2-3 inches in length

– 3 tablespoons extra virgin olive oil

– Zest and juice of 2 fresh lemons

– 4 cloves of garlic, finely minced

– 1 teaspoon freshly cracked black pepper

– 1 teaspoon sea salt

– 1/2 teaspoon red pepper flakes (optional, for a spicy kick)

– Fresh parsley, finely chopped, for garnish

This recipe shines with fresh ingredients. The large shrimp bring a sweet taste. The asparagus adds a nice crunch. Fresh lemon zest and juice provide a bright, zesty flavor. Garlic adds depth.

For seasoning, use black pepper and sea salt to enhance the taste. Red pepper flakes can give a touch of heat. You can choose to skip these if you prefer a milder dish.

Lastly, fresh parsley not only looks good but also adds a fresh note. Use high-quality extra virgin olive oil for the best flavor. Each ingredient plays a role in making this dish special. Enjoy these fresh and zesty flavors!

Step-by-Step Instructions

Preheat the Oven

First, set your oven to 400°F (200°C). This temperature helps cook the shrimp and asparagus perfectly. Place the oven rack in the center. This ensures even heat all around.

Preparing the Ingredients

In a large bowl, mix the peeled and deveined shrimp with the trimmed asparagus. Next, drizzle in 3 tablespoons of extra virgin olive oil. Then, add the zest and juice of 2 fresh lemons. Toss in 4 cloves of minced garlic, 1 teaspoon of black pepper, and 1 teaspoon of sea salt. If you like spice, add 1/2 teaspoon of red pepper flakes. Use your hands or a spatula to mix everything well. Make sure all the shrimp and asparagus are coated.

Baking the Dish

Now, lay the shrimp and asparagus flat on a large baking sheet. Spread them out so they don’t touch. This helps them cook evenly. Put the baking sheet in the preheated oven. Bake for 10 to 12 minutes. Look for the shrimp to turn pink and opaque. The asparagus should be tender but still crisp. When done, take the sheet out of the oven. Sprinkle fresh chopped parsley on top before serving. Enjoy your meal while it’s warm!

Tips & Tricks

Enhancing Flavor

To make your Lemon Pepper Shrimp & Asparagus shine, use fresh herbs and spices. Fresh ingredients pack a punch. They add brightness and depth. I recommend using parsley for garnish. It not only tastes great but adds color, too.

Marination is key for flavor. Let the shrimp soak in the lemon juice, garlic, and olive oil. This ensures the shrimp absorb all those zesty notes. Even a short marination of 15 minutes will enhance the taste.

Cooking Techniques

Avoid overcrowding on the sheet pan. If you pile the shrimp and asparagus, they will steam instead of roast. This will make them mushy. Spread everything out in a single layer. This helps them cook evenly and get that perfect char.

Every oven is different. Adjust the baking time based on how your oven heats. Start with 10 minutes, then check. The shrimp should be pink, and the asparagus should be tender yet crisp.

Presentation Ideas

Serve the shrimp and asparagus in individual bowls for a nice touch. This makes the meal feel special. Garnish with extra lemon wedges. They add charm and let guests squeeze in more bright flavor. The zestiness will elevate your dish, making it even more delightful.

Variations

Adding Vegetables

You can make this dish even better by adding more veggies. Consider using bell peppers, snap peas, or cherry tomatoes. These add color and texture. You can also use seasonal veggies. In spring, try peas or zucchini. In fall, consider butternut squash or Brussels sprouts. These options keep the dish fresh and exciting.

Different Protein Options

If you want to swap shrimp, chicken or tofu works well. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces for even cooking. If using tofu, choose firm or extra-firm tofu. Press it to remove excess water. Adjust cooking times based on the protein you choose. Chicken will need about 15-20 minutes, while tofu may take around 12-15 minutes.

Alternative Seasonings

Feel free to get creative with spices! Try adding paprika for a smoky flavor or cumin for warmth. You can also use flavored oils, like garlic-infused oil or chili oil. These can enhance the taste and give the dish a new twist. Just remember to balance the flavors to keep it fresh and zesty.

Storage Info

Refrigeration

To store leftovers, place the shrimp and asparagus in an airtight container. This keeps them fresh and prevents odors from spreading. You can safely keep them in the fridge for up to three days. After that, the shrimp may lose their taste and texture.

Freezing Instructions

If you want to freeze portions, let the dish cool completely first. Pack the shrimp and asparagus in freezer-safe bags, removing as much air as you can. This prevents freezer burn. You can keep them in the freezer for up to three months. To reheat, thaw them overnight in the fridge. This helps maintain the best flavor and texture.

Reheating Tips

For reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Heat for about 10 minutes, until warmed through. This method keeps the shrimp juicy and the asparagus crisp. Avoid using the microwave, as it can make the shrimp rubbery and the asparagus soggy.

FAQs

How do you know when shrimp is cooked?

You can tell shrimp is cooked by looking at its color and shape.

– Cooked shrimp turns pink and opaque.

– It curls into a C shape when done.

The texture also changes.

– Cooked shrimp feels firm but still tender.

– If it feels soft or mushy, it may be overcooked.

Can this recipe be made ahead of time?

Yes, you can prep this dish ahead of time.

– Mix shrimp and asparagus with oil and seasonings.

– Store the mixture in the fridge for up to 24 hours.

After cooking, store pre-cooked shrimp and asparagus in an airtight container.

– They can last in the fridge for 3 days.

– For longer storage, freeze them for up to a month.

What can I serve with Lemon Pepper Shrimp & Asparagus?

This dish pairs well with many sides.

– Try serving it with rice or quinoa for a filling meal.

– A fresh salad also complements the flavors nicely.

You can add lemon wedges on the side for extra zest.

– This brightens up the dish and adds a fresh taste.

– You can also serve it with crusty bread to soak up the juices.

This recipe for Lemon Pepper Shrimp and Asparagus combines fresh ingredients and simple steps. You learned how to prepare, bake, and enhance flavors while ensuring perfect doneness. With various options for proteins and vegetables, this dish is versatile.

Remember, cooking is about enjoying each step. You can store leftovers or make this ahead. By following these tips, you can create a meal that’s not only tasty but also visually pleasing. Enjoy your cooking adventures!

- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed to approximately 2-3 inches in length - 3 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 4 cloves of garlic, finely minced - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, finely chopped, for garnish This recipe shines with fresh ingredients. The large shrimp bring a sweet taste. The asparagus adds a nice crunch. Fresh lemon zest and juice provide a bright, zesty flavor. Garlic adds depth. For seasoning, use black pepper and sea salt to enhance the taste. Red pepper flakes can give a touch of heat. You can choose to skip these if you prefer a milder dish. Lastly, fresh parsley not only looks good but also adds a fresh note. Use high-quality extra virgin olive oil for the best flavor. Each ingredient plays a role in making this dish special. Enjoy these fresh and zesty flavors! First, set your oven to 400°F (200°C). This temperature helps cook the shrimp and asparagus perfectly. Place the oven rack in the center. This ensures even heat all around. In a large bowl, mix the peeled and deveined shrimp with the trimmed asparagus. Next, drizzle in 3 tablespoons of extra virgin olive oil. Then, add the zest and juice of 2 fresh lemons. Toss in 4 cloves of minced garlic, 1 teaspoon of black pepper, and 1 teaspoon of sea salt. If you like spice, add 1/2 teaspoon of red pepper flakes. Use your hands or a spatula to mix everything well. Make sure all the shrimp and asparagus are coated. Now, lay the shrimp and asparagus flat on a large baking sheet. Spread them out so they don't touch. This helps them cook evenly. Put the baking sheet in the preheated oven. Bake for 10 to 12 minutes. Look for the shrimp to turn pink and opaque. The asparagus should be tender but still crisp. When done, take the sheet out of the oven. Sprinkle fresh chopped parsley on top before serving. Enjoy your meal while it’s warm! To make your Lemon Pepper Shrimp & Asparagus shine, use fresh herbs and spices. Fresh ingredients pack a punch. They add brightness and depth. I recommend using parsley for garnish. It not only tastes great but adds color, too. Marination is key for flavor. Let the shrimp soak in the lemon juice, garlic, and olive oil. This ensures the shrimp absorb all those zesty notes. Even a short marination of 15 minutes will enhance the taste. Avoid overcrowding on the sheet pan. If you pile the shrimp and asparagus, they will steam instead of roast. This will make them mushy. Spread everything out in a single layer. This helps them cook evenly and get that perfect char. Every oven is different. Adjust the baking time based on how your oven heats. Start with 10 minutes, then check. The shrimp should be pink, and the asparagus should be tender yet crisp. Serve the shrimp and asparagus in individual bowls for a nice touch. This makes the meal feel special. Garnish with extra lemon wedges. They add charm and let guests squeeze in more bright flavor. The zestiness will elevate your dish, making it even more delightful. {{image_4}} You can make this dish even better by adding more veggies. Consider using bell peppers, snap peas, or cherry tomatoes. These add color and texture. You can also use seasonal veggies. In spring, try peas or zucchini. In fall, consider butternut squash or Brussels sprouts. These options keep the dish fresh and exciting. If you want to swap shrimp, chicken or tofu works well. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces for even cooking. If using tofu, choose firm or extra-firm tofu. Press it to remove excess water. Adjust cooking times based on the protein you choose. Chicken will need about 15-20 minutes, while tofu may take around 12-15 minutes. Feel free to get creative with spices! Try adding paprika for a smoky flavor or cumin for warmth. You can also use flavored oils, like garlic-infused oil or chili oil. These can enhance the taste and give the dish a new twist. Just remember to balance the flavors to keep it fresh and zesty. To store leftovers, place the shrimp and asparagus in an airtight container. This keeps them fresh and prevents odors from spreading. You can safely keep them in the fridge for up to three days. After that, the shrimp may lose their taste and texture. If you want to freeze portions, let the dish cool completely first. Pack the shrimp and asparagus in freezer-safe bags, removing as much air as you can. This prevents freezer burn. You can keep them in the freezer for up to three months. To reheat, thaw them overnight in the fridge. This helps maintain the best flavor and texture. For reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Heat for about 10 minutes, until warmed through. This method keeps the shrimp juicy and the asparagus crisp. Avoid using the microwave, as it can make the shrimp rubbery and the asparagus soggy. You can tell shrimp is cooked by looking at its color and shape. - Cooked shrimp turns pink and opaque. - It curls into a C shape when done. The texture also changes. - Cooked shrimp feels firm but still tender. - If it feels soft or mushy, it may be overcooked. Yes, you can prep this dish ahead of time. - Mix shrimp and asparagus with oil and seasonings. - Store the mixture in the fridge for up to 24 hours. After cooking, store pre-cooked shrimp and asparagus in an airtight container. - They can last in the fridge for 3 days. - For longer storage, freeze them for up to a month. This dish pairs well with many sides. - Try serving it with rice or quinoa for a filling meal. - A fresh salad also complements the flavors nicely. You can add lemon wedges on the side for extra zest. - This brightens up the dish and adds a fresh taste. - You can also serve it with crusty bread to soak up the juices. This recipe for Lemon Pepper Shrimp and Asparagus combines fresh ingredients and simple steps. You learned how to prepare, bake, and enhance flavors while ensuring perfect doneness. With various options for proteins and vegetables, this dish is versatile. Remember, cooking is about enjoying each step. You can store leftovers or make this ahead. By following these tips, you can create a meal that's not only tasty but also visually pleasing. Enjoy your cooking adventures!

Lemon Pepper Shrimp & Asparagus Sheet-Pan

Brighten up your dinner with this refreshing Lemon Zesty Shrimp & Asparagus Delight! This easy recipe features juicy shrimp and tender asparagus tossed with zesty lemon, garlic, and seasonings, all baked to perfection in just 20 minutes. It's a delightful dish that's perfect for any night. Click through for the full recipe and bring a burst of flavor to your table tonight! #ShrimpRecipes #HealthyDinner #Asparagus #LemonRecipes
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed to approximately 2-3 inches in length

3 tablespoons extra virgin olive oil

Zest and juice of 2 fresh lemons

4 cloves of garlic, finely minced

1 teaspoon freshly cracked black pepper

1 teaspoon sea salt

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    In a large mixing bowl, combine the peeled and deveined shrimp with the trimmed asparagus.

      Drizzle the mixture with the extra virgin olive oil, followed by the lemon zest, fresh lemon juice, minced garlic, black pepper, sea salt, and red pepper flakes if you desire extra heat.

        Using your hands or a spatula, thoroughly toss all the ingredients together until the shrimp and asparagus are evenly coated with the flavorful seasonings.

          Next, lay the shrimp and asparagus out in a single layer on a large baking sheet, making sure not to overcrowd them for even cooking.

            Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the shrimp turn pink and opaque while the asparagus becomes tender yet retains a slight crispness.

              Once out of the oven, sprinkle the dish generously with chopped fresh parsley to add a burst of color and flavor before serving.

                Serve immediately while warm, and savor the zesty, fresh flavors of this delightful meal!

                  - Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                    - Presentation Tips: Serve the shrimp and asparagus in individual bowls and garnish with additional lemon wedges for an extra zesty touch.

                      WANT TO SAVE THIS RECIPE?