Sheet Pan Baked Lemon Garlic Shrimp with Asparagus

Sheet Pan Baked Lemon Garlic Shrimp with Asparagus

Plump shrimp and crisp-tender asparagus roast together in a bright lemon garlic butter.

Total 27 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

This one-pan dinner pairs quick-cooking shrimp with tender asparagus, both tossed in a garlic and lemon butter before a fast trip through a hot oven. It comes together in under 30 minutes, making it a practical option for busy weeknights while still feeling bright and fresh. Serve it over rice or with crusty bread to soak up the pan juices.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, and lemon juice.

  3. Spread the asparagus on one side of the sheet pan and the shrimp on the other. Drizzle both with the garlic-lemon butter mixture.

  4. Sprinkle the shrimp and asparagus with red pepper flakes, salt, and black pepper, then toss each gently to coat.

  5. Roast in the preheated oven until the shrimp are opaque and pink and the asparagus is crisp-tender, 8 to 10 minutes.

  6. Remove from the oven and sprinkle with chopped parsley. Serve immediately with lemon wedges.

Rate this recipe

★ 3.9 (1)

Sheet Pan Baked Lemon Garlic Shrimp with Asparagus

This one-pan dinner pairs quick-cooking shrimp with tender asparagus, both tossed in a garlic and lemon butter before a fast trip through a hot oven. It comes together in under 30 minutes, making it a practical option for busy weeknights while still feeling bright and fresh. Serve it over rice or with crusty bread to soak up the pan juices.

27 min 4 servings 285 cal

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. 2

    In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, and lemon juice.

  3. 3

    Spread the asparagus on one side of the sheet pan and the shrimp on the other. Drizzle both with the garlic-lemon butter mixture.

  4. 4

    Sprinkle the shrimp and asparagus with red pepper flakes, salt, and black pepper, then toss each gently to coat.

  5. 5

    Roast in the preheated oven until the shrimp are opaque and pink and the asparagus is crisp-tender, 8 to 10 minutes.

  6. 6

    Remove from the oven and sprinkle with chopped parsley. Serve immediately with lemon wedges.