This Sheet Pan Lemon Garlic Shrimp and Asparagus is a vibrant, protein-packed dinner that’s perfect for busy weeknights.
Loaded with succulent shrimp and tender asparagus, it’s high in protein, rich in fiber, and low in carbs, making it a wholesome, balanced meal.
With minimal prep and a single pan to clean, it’s fast, flavorful, and ideal for easy dinners or simple meal prep.
Sheet Pan Shrimp and Asparagus
Equipment
- 1 large mixing bowl
- 1 large sheet pan
- 1 small whisk
- 1 knife
- 1 cutting board
- 1 oven
Ingredients
For the Shrimp:
- 1 lb medium shrimp peeled and deveined
- 1 Tbsp olive oil
- ¼ cup unsalted butter melted
- 3 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 Tbsp garlic minced
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
For the Asparagus:
- 1 lb thin to medium asparagus trimmed
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 tsp lemon zest
- Salt and pepper to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Ensuring the oven reaches the correct temperature before you begin cooking is crucial for even roasting. This will allow both the shrimp and asparagus to cook perfectly—juicy shrimp and tender-crisp asparagus with a slight golden finish.
- Prepare the Shrimp Marinade: In a large mixing bowl, combine 1 tablespoon of olive oil, 1/4 cup melted unsalted butter, 3 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and 1 tablespoon of minced garlic. Stir in 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, and a pinch of red pepper flakes if you enjoy a hint of heat. Season generously with salt and freshly ground black pepper. Whisk everything together until the marinade is smooth and well-blended. Add the shrimp to the bowl and toss until each piece is fully coated in the zesty mixture. Set the shrimp aside to allow the flavors to meld while you prepare the asparagus.
- Prepare the Asparagus: Trim the tough ends off 1 pound of asparagus, ensuring all stalks are roughly the same size for even cooking. Place the asparagus in a large bowl or directly on a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle 2 cloves of minced garlic and 1 teaspoon of lemon zest over the top. Toss the asparagus until every stalk is evenly coated with oil, garlic, and zest. Season with salt and pepper to taste.
- Arrange Asparagus on Sheet Pan: Spray a large sheet pan lightly with nonstick cooking spray to prevent sticking. Spread the prepared asparagus evenly on one side of the pan in a single layer. Make sure the asparagus stalks are not overcrowded, allowing them to roast evenly and develop a slightly caramelized exterior.
- Roast the Asparagus: Place the sheet pan in the preheated oven and bake for 5 minutes. This short initial roasting time allows the asparagus to start softening while maintaining a bright green color and a satisfying crisp-tender texture.
- Add the Shrimp: After 5 minutes, remove the sheet pan from the oven. Take the marinated shrimp and arrange them on the empty side of the sheet pan, keeping each shrimp in a single layer. This ensures even cooking and prevents the shrimp from steaming instead of roasting.
- Roast Shrimp and Asparagus Together: Return the sheet pan to the oven and continue roasting everything for 8–10 minutes. The shrimp are done when they turn opaque and pink, curling slightly at the edges.The asparagus should be tender but still have a slight bite. Check both components carefully, as shrimp can overcook quickly.
- Add Fresh Lemon and Parsley: Once cooked, remove the sheet pan from the oven. Immediately squeeze additional fresh lemon juice over the shrimp and asparagus to brighten the flavors. Sprinkle freshly chopped parsley on top for a fresh, vibrant garnish. This final touch adds aroma, color, and a subtle herbaceous flavor.
- Serve Immediately: Use a spatula to transfer the shrimp and asparagus onto individual plates or a serving platter. Serve warm for the best taste. Pair with a side of quinoa, brown rice, or a light salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to two days.
Notes
- Use medium-sized, peeled, and deveined shrimp for even cooking and tender texture.
- Trim asparagus stalks and choose similar thickness for consistent roasting.
- Marinate the shrimp, even briefly, to enhance flavor without extra effort.
- Fresh lemon juice and zest provide brighter, more vibrant flavor than bottled juice.
- Combine butter and olive oil in the marinade for richness and heart-healthy fats.
- Roast asparagus and shrimp on a single sheet pan for minimal cleanup.
- Avoid overcrowding the pan to ensure even roasting and browning.
- Serve immediately after cooking for the best texture and flavor.
Chef’s Secrets: Enhance Flavor And Texture
To elevate this simple sheet pan meal, consider a few chef-inspired tips.
First, pat your shrimp dry before marinating; excess moisture can prevent them from browning nicely.
Roast asparagus at the top of the oven if you want slightly crispier tips.
Using a mix of butter and olive oil for the shrimp marinade adds richness while keeping the dish heart-healthy.
For extra aroma, lightly toast the minced garlic in the olive oil before tossing with the asparagus.
Finally, always add fresh herbs and lemon at the end—this preserves bright flavors and keeps the dish vibrant.
Serving Suggestions: Pairings And Presentation Ideas
This vibrant shrimp and asparagus dish pairs beautifully with a variety of sides.
Serve it over steamed quinoa, brown rice, or cauliflower rice for a balanced, high-protein meal.
For added texture and flavor, a simple sprinkle of toasted almonds or pine nuts works wonderfully.
A crisp side salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the zesty lemon-garlic flavors.
For a more indulgent touch, add a dollop of garlic aioli or a drizzle of extra virgin olive oil just before serving.
Presentation matters—arranging the shrimp neatly alongside asparagus makes this an eye-catching plate.
Storage Tips: Keep Ingredients Fresh Longer
Leftovers store well in an airtight container in the refrigerator for up to two days.
Avoid storing shrimp and asparagus at room temperature, as shrimp can spoil quickly.
To reheat, gently warm in a skillet over medium heat or in the oven at 300°F (150°C) for a few minutes; avoid microwaving, which can make shrimp rubbery.
If you plan to meal prep, keep the asparagus and shrimp separate until ready to eat for the best texture.
A light squeeze of fresh lemon after reheating revives the flavors beautifully.
Frequently Asked Questions
1. Can I use frozen shrimp instead of fresh?
Yes, but make sure to fully thaw and pat dry before marinating. Excess water from frozen shrimp can make the marinade watery and prevent proper roasting.
2. Can I make this recipe spicier?
Absolutely! Add extra red pepper flakes, a pinch of cayenne, or even a drizzle of hot sauce to the shrimp marinade. Adjust to your preferred spice level.
3. What if I don’t have asparagus?
Other vegetables like broccoli, green beans, or zucchini work well. Just cut them into similar-sized pieces for even cooking and adjust roasting time slightly as needed.
4. Can I prepare this recipe ahead of time?
You can prep the shrimp and asparagus in advance, but wait to combine and bake until ready to cook. Marinating the shrimp for up to 30 minutes enhances flavor without over-softening the texture.
5. Is this recipe keto or low-carb friendly?
Yes, it’s naturally low in carbs and high in protein and healthy fats, making it a great choice for keto or low-carb diets. Pairing with leafy greens or cauliflower rice keeps the meal light and balanced.
