Sheet Pan Lemon Herb Shrimp and Asparagus

• 1.5 pounds shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Optional: Red pepper flakes for spice

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
3. 3 Spread shrimp in a single layer on a sheet pan.
4. 4 Arrange asparagus around the shrimp and drizzle with remaining 1 tablespoon olive oil.
5. 5 Season asparagus with salt and pepper.
6. 6 Roast in the preheated oven for 10-12 minutes, until shrimp are pink and asparagus is tender.
7. 7 Sprinkle with lemon zest, parsley, and dill before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cherry tomatoes to the sheet pan for extra color and flavor.
• Substitute asparagus with zucchini or bell peppers.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried parsley and dill.
• Use lime juice in place of lemon for a twist.

Pairings

• Crusty bread
• A simple arugula salad with lemon vinaigrette

Nutrition

Tips

• For extra flavor, marinate the shrimp in the lemon herb mixture for 15 minutes before roasting.
• Shake the pan halfway through cooking to ensure even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not recommended for freezing due to texture changes in shrimp.

Serving Suggestions

• Serve with a side of lemon rice or a fresh garden salad.
• Pairs beautifully with a chilled glass of white wine.

FAQ