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For the Lemon Butter Shrimp, you need: - 1 lb large shrimp, peeled and deveined - 1 lb asparagus, trimmed - 1 cup cherry tomatoes, halved These key ingredients make the dish fresh and bright. The shrimp give the meal its main flavor. Asparagus adds a nice crunch, while cherry tomatoes bring sweetness. Using fresh ingredients really boosts the taste. You should always choose bright, firm asparagus. Look for shrimp that smell clean and fresh. The tomatoes should be vibrant and juicy. Fresh lemon juice and zest add a zesty kick. This dish needs some simple seasonings to shine: - 4 tablespoons unsalted butter, melted - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 3 cloves garlic, minced - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Lemon wedges, for serving The garlic gives a rich aroma. Paprika adds warmth and color. Salt and pepper are essential for flavor. Parsley makes it pretty and bright. The lemon wedges are perfect for a little extra zing. Start by gathering your ingredients. You need shrimp, asparagus, cherry tomatoes, butter, lemon juice, lemon zest, garlic, paprika, salt, and pepper. Preheat your oven to 400°F (200°C). This step is key for the perfect bake. In a small bowl, mix the melted butter, lemon juice, lemon zest, minced garlic, paprika, salt, and pepper. Whisk well until combined. This mixture adds great flavor. Next, take a large sheet pan. Arrange the trimmed asparagus and halved cherry tomatoes in a single layer. Drizzle half of the lemon butter mixture over them. Toss gently to coat all the veggies. This helps them absorb the tasty sauce. Now, create a space in the middle of the pan. Place the shrimp in a single layer. Pour the remaining lemon butter mixture over the shrimp. Make sure all shrimp are coated well. This ensures they soak up all that lemony goodness. Bake everything in the preheated oven. Set a timer for 12-15 minutes. The shrimp will turn pink and opaque. The asparagus should be tender. Keep an eye on them for perfect results. For best results, use large shrimp. They cook evenly and stay juicy. Avoid overcooking the shrimp. Once they turn pink, they are done. You can also use fresh shrimp for even better taste. Don’t forget to sprinkle fresh parsley on top before serving. It adds color and a nice flavor boost. Serve with lemon wedges for an extra zing. Enjoy your dish straight from the pan for a fun family meal! To cook your shrimp and veggies evenly, spread them out well. Overcrowding the pan can trap steam and make them soggy. Use a large sheet pan and keep the shrimp in one layer. This way, they cook nicely and get that great golden look. Turn the pan halfway through baking to help with even heat. You can boost the taste of your dish easily. Try adding fresh thyme or dill for a new twist. A pinch of red pepper flakes makes the shrimp nice and spicy. For a deeper flavor, toss in some fresh basil or oregano. Experimenting with herbs can make each meal unique and exciting. One big mistake is not patting the shrimp dry. If they are wet, they won't sear well. Another error is using cold shrimp straight from the fridge. Let them sit out for a few minutes before cooking. This helps them cook more evenly. Lastly, don't skip the lemon zest; it adds a bright, fresh flavor that ties everything together. {{image_2}} You can change up the veggies in this dish. Try bell peppers for a sweet crunch. Broccoli adds a nice bite and pairs well with shrimp. You might also like zucchini; it cooks quickly and soaks up flavor. Carrots bring a pop of color and sweetness. Don't forget about snap peas; they add a fresh, crisp texture. If you enjoy spice, add red pepper flakes to the lemon butter mix. Start with a pinch and taste as you go. You can also use diced jalapeños for a fresh heat. Another option is to toss in some hot sauce before baking. This will give your shrimp a nice kick, while still keeping the lemony flavor. For a creamy twist, mix in some heavy cream or sour cream into the butter sauce. This will create a rich and velvety texture. You can also add cream cheese for a thicker sauce. Stir it in after baking for a delightful finish. Serve this creamy shrimp over pasta or rice to soak up all the delicious sauce. To store your leftover Lemon Butter Shrimp, let it cool first. Place it in an airtight container. I recommend using glass containers for better taste. Keep the container in the fridge. Your shrimp and veggies will last about three days this way. When you’re ready to enjoy leftovers, reheat them gently. Use a skillet on low heat for best results. Add a splash of water or lemon juice to keep it moist. Stir until heated through. You can also microwave it. Just cover it with a damp paper towel. Heat for 30 seconds at a time, checking often. If you want to freeze the Lemon Butter Shrimp, do this before cooking. Place everything in a freezer bag. Squeeze out the air to prevent freezer burn. This meal can stay good for about two months. To thaw, move it to the fridge overnight. Once thawed, cook it right away for the best taste. You can prepare some parts ahead. Chop the asparagus and tomatoes. Mix the lemon butter sauce too. Store them in separate containers in the fridge. Before cooking, add the shrimp to the pan. This keeps everything fresh. Cook it right before serving for the best taste. Lemon butter shrimp pairs well with many sides. Here are some tasty options: - Rice: White, brown, or lemon-flavored rice works great. - Pasta: A light pasta with olive oil complements the shrimp. - Salad: A fresh green salad adds a nice crunch. - Bread: Crusty bread is perfect for soaking up the sauce. These sides balance the meal and enhance the flavors. Cooking shrimp on a sheet pan takes about 12-15 minutes. The shrimp should turn pink and opaque when done. Asparagus should be tender but still crisp. Keep an eye on them to avoid overcooking. This quick method makes dinner easy and delicious. Lemon butter shrimp is simple and full of flavor. You learned about the main ingredients, preparation steps, and cooking methods. I shared tips for perfect cooking and variations to try. Storing and reheating leftovers is easy if you follow my advice. Try this dish soon; it’s sure to impress. Enjoy exploring flavors and making it your own. Remember, cooking is fun, and practice makes perfect!

Lemon Butter Shrimp Sheet Pan

Discover the irresistible flavors of Lemon Butter Shrimp Delight in this quick and easy recipe! Perfectly cooked shrimp, tender asparagus, and juicy cherry tomatoes come together in a zesty lemon butter sauce that's sure to impress. With just a few simple ingredients, you can whip up a delicious meal in under 30 minutes. Dive into this savory seafood dish and elevate your dining experience—click through for the full recipe and start cooking today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 lb asparagus, trimmed

1 cup cherry tomatoes, halved

4 tablespoons unsalted butter, melted

3 tablespoons fresh lemon juice

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, paprika, salt, and pepper.

      On a large sheet pan, arrange the trimmed asparagus and cherry tomatoes in a single layer. Drizzle with half of the lemon butter mixture and toss to coat.

        Create space in the middle of the pan and add the shrimp in a single layer. Pour the remaining lemon butter mixture over the shrimp, ensuring they are evenly coated.

          Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the asparagus is tender.

            Remove the sheet pan from the oven and sprinkle fresh parsley over the top for added color and flavor.

              Serve immediately with lemon wedges on the side for an extra burst of citrus.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4