Lemony Roasted Shrimp


  • 5 cups asparagus, cut into 1-inch pieces
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Salt and pepper to taste


  • Preheat the oven to 425° Fahrenheit.
  • Cook the asparagus in boiling water for 1 minute. Drain and immediately plunge into ice water; drain and pat dry.
  • In a medium bowl, combine the lemon zest, lemon juice, olive oil, pepper flakes, garlic powder, salt, and pepper. Add the shrimp, and toss to combine.
  • Spread the shrimp and asparagus out in one layer on a non-stick sheet pan.
  • Bake for 8 minutes or until shrimp are done. Serve immediately, and enjoy!

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