Lemon Herb Baked Shrimp with Asparagus
Lemon Herb Baked Shrimp with Asparagus
Ingredients
For the Shrimp and Asparagus
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 1 pound asparagus spears, woody ends trimmed
For the Lemon Herb Sauce
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and freshly ground black pepper. Whisk until all ingredients are well combined.
⏱️ 3 min
- 3
Add the peeled and deveined shrimp to the bowl with the lemon herb sauce. Toss gently to ensure the shrimp are evenly coated.
⏱️ 2 min
- 4
Add the trimmed asparagus spears to the same bowl. Toss again, making sure both the shrimp and asparagus are thoroughly coated with the sauce.
⏱️ 2 min
- 5
Spread the shrimp and asparagus in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this allows for more even cooking and browning.
⏱️ 2 min
- 6
Bake for 10 to 15 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp. The exact cooking time will depend on the size of your shrimp and the thickness of the asparagus spears.
⏱️ 15 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving immediately. Enjoy your low-carb meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Baked Shrimp with Asparagus
Ingredients
For the Shrimp and Asparagus
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 1 pound asparagus spears, woody ends trimmed
For the Lemon Herb Sauce
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and freshly ground black pepper. Whisk until all ingredients are well combined.
⏱️ 3 min - 3
Add the peeled and deveined shrimp to the bowl with the lemon herb sauce. Toss gently to ensure the shrimp are evenly coated.
⏱️ 2 min - 4
Add the trimmed asparagus spears to the same bowl. Toss again, making sure both the shrimp and asparagus are thoroughly coated with the sauce.
⏱️ 2 min - 5
Spread the shrimp and asparagus in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this allows for more even cooking and browning.
⏱️ 2 min - 6
Bake for 10 to 15 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp. The exact cooking time will depend on the size of your shrimp and the thickness of the asparagus spears.
⏱️ 15 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving immediately. Enjoy your low-carb meal!
⏱️ 1 min