Sheet Pan Shrimp and Asparagus
A quick, healthy, and flavorful sheet pan dinner featuring juicy shrimp and tender asparagus, tossed in a zesty lemon garlic sauce. Ready in just 20 minutes, it’s high in protein, fiber-rich, and perfect for easy weeknight meals.
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.
