Ever had one of those nights where you’re staring into the fridge, wondering how to feed hungry family members without spending a million hours over the stove? The kind of night when you’re seriously considering ordering pizza for the third time in a week? Trust me, I’ve been there — and often. That’s why I’m so excited to share this sheet pan lemon garlic shrimp and asparagus recipe. It’s a lifesaver on busy weeknights, and honestly, I can’t believe I didn’t start making it sooner.
Why This Recipe Is Your New Weeknight Hero
Let’s face it: life is hectic. Between work, family, and all the other stuff that piles up, who has time to cook elaborate meals every night? That’s where this sheet pan magic comes in. Seriously, it’s like your kitchen’s secret weapon for effortlessly delicious dinners. You prep everything, throw it in the oven, and before you know it, dinner’s ready. And cleanup? Just one pan. No stress, no drama — just good food.
What Makes This Recipe So Great?
- Super quick — You’re talking about dinner in under 20 minutes. Can your microwave say that?
- One pan, minimal mess — Less cleanup means more time for relaxing (or scrolling Pinterest, whichever).
- Healthy and filling — High in protein and packed with fresh veggies, this dish is a win for anyone watching what they eat.
- Chef-worthy flavor — Lemon, garlic, butter, and a little heat from red pepper flakes? Oh, and don’t forget the fresh parsley garnish. It’s restaurant-quality, but at home.
Ever tried making shrimp and asparagus the way the restaurant does? It’s not always easy, and sometimes it’s a disaster. But this method makes it feel like you’re suddenly a pro. And who doesn’t want to feel like a culinary genius, even if you’re just cooking for two?
Ingredients You’ll Need
Let’s break down what you need for this sheet pan delight. I’ll keep it simple and honest — no fancy ingredients required, just a few basics you probably already have in your pantry.
The Shrimp
- 1 lb medium shrimp, peeled and deveined — Fresh is best, but frozen shrimp (just thawed and patted dry) works too.
- Olive oil — 1-2 tablespoons, enough to coat the shrimp and asparagus.
- Melted butter — 1/4 cup. Trust me, this is the magic touch. If you want to skip butter, just use a little more olive oil.
- Lemon juice — Fresh is best, about 3 tablespoons. Don’t be shy with the juice!
- Lemon zest — Just a sprinkle really ups the brightness.
- Garlic — 1-2 tablespoons minced, fresh or frozen cubes work great.
- Paprika — 1/2 teaspoon. Adds a little color and warmth.
- Red pepper flakes — 1/4 teaspoon, optional if you like a little heat.
- Salt and pepper — To taste.
- Fresh parsley — For a pop of color and freshness.
The Asparagus
- 1 lb thin to medium asparagus, ends trimmed — Thicker asparagus is fine, but it may take a bit longer to cook.
- Extra olive oil, garlic, lemon zest, salt, and pepper — For tossing and seasoning.
Personal note: I love using fresh ingredients, but I also use frozen shrimp regularly. It’s just so convenient, and as long as you thaw them properly, there’s no difference in flavor.
How to Make Sheet Pan Lemon Garlic Shrimp & Asparagus
Step 1: Prep Your Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or give it a quick spray with nonstick spray. You don’t want food sticking, and parchment makes cleanup a breeze.
Step 2: Marinate the Shrimp
In a large bowl, mix the olive oil, melted butter, lemon juice, lemon zest, garlic, paprika, red pepper flakes, and a pinch of salt and pepper. Toss the shrimp in this marinade and set it aside while you prep the asparagus.
Step 3: Prep the Asparagus
Trim the asparagus ends and toss them in a little olive oil, garlic, lemon zest, salt, and pepper. Spread the asparagus on one side of the sheet pan and roast for about 5 minutes.
Quick tip: If your asparagus is thick, you can roast them a bit longer before adding the shrimp. This way, both ingredients finish at the same time.
Step 4: Add the Shrimp
Once the asparagus has gotten a head start, add the marinated shrimp to the other side of the pan, making sure everything is in a single layer. Roast for another 8-10 minutes, or until the shrimp are pink and opaque.
Step 5: Serve and Enjoy
Remove from the oven and finish with a squeeze of fresh lemon juice and a generous sprinkle of parsley. I like to serve this with brown rice or cauliflower rice for a low-carb option, but it’s delicious on its own.
Why I Love This Recipe (And Why You Will Too)
Honestly, this sheet pan lemon garlic shrimp and asparagus recipe is a total game-changer. It’s so simple, and the flavors are just incredible. The lemon and garlic bring out the best in the shrimp, and the asparagus stays crisp-tender. It’s light, healthy, and tastes like something you’d get at a fancy restaurant—all made in one pan in under 20 minutes.
Common Mistakes to Avoid
- Overcrowding the pan — If you’re making a big batch, use two pans. Crowded shrimp won’t cook evenly and can turn rubbery.
- Overcooking shrimp — Shrimp cook quickly. If they’re pink and opaque, they’re done. Overcooking makes them tough.
- Using frozen cooked shrimp — If you use frozen cooked shrimp, just warm them through. They don’t need to cook as long as raw.
- Skipping the prep — Trimming the asparagus and thawing and patting shrimp dry are key. Don’t skip these steps.
Meal Prep and Storage Tips
Leftovers? No problem. This dish stores well in the fridge for 3-4 days. Just pop it in an airtight container, and you’ve got lunch for the week. Reheat in a skillet for the best texture, not the microwave.
Customize It Your Way
This recipe is super flexible. Swap out the asparagus for broccoli, green beans, or zucchini. Like it spicy? Add extra red pepper flakes. Craving something cheesy? Sprinkle a little parmesan on top before serving.
Final Thoughts
So, what’s the takeaway? This sheet pan lemon garlic shrimp and asparagus recipe is a weeknight lifesaver. It’s quick, healthy, and absolutely delicious. Give it a try — you might just find yourself making it again and again. And hey, if you do, drop a comment and let me know how it turned out. I’d love to hear your tweaks and tips!
This recipe is a total no-brainer for busy schedules, and the flavor is out of this world. If you’ve been searching for a healthy, easy dinner that still feels special, this one is a winner. Give it a try and let your taste buds do the talking!
Sheet Pan Lemon Garlic Shrimp & Asparagus (One-Pan, 25 Minutes)
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes300
kcal25
minutesA bright, buttery, weeknight-friendly sheet pan dinner with juicy lemon-garlic shrimp and tender-crisp asparagus, finished with fresh parsley and an extra squeeze of lemon. Minimal prep, one pan, and big flavor.
Ingredients
Shrimp
1 lb medium raw shrimp, peeled and deveined, patted dry
2 tbsp extra-virgin olive oil
1/4 cup unsalted butter, melted
3 tbsp fresh lemon juice (plus extra for serving)
1 tsp lemon zest
1 tbsp minced fresh garlic (about 3 cloves)
1/2 tsp paprika
1/4 tsp red pepper flakes (optional, to taste)
3/4 tsp kosher salt (to taste)
1/4 tsp black pepper
- Asparagus
1 lb thin to medium asparagus, tough ends trimmed
1 tbsp extra-virgin olive oil
1/2 tsp lemon zest
1 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
- Finish
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Flaky salt, optional
Directions
- Prep the pan and oven
Preheat oven to 400°F (200°C).
Line a large rimmed sheet pan with parchment for easy cleanup. - Season the asparagus
Toss asparagus with 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp lemon zest, 1/2 tsp kosher salt, and 1/4 tsp pepper until coated.
Spread in a single layer on one half of the prepared sheet pan.
Roast for 5 minutes to give the asparagus a head start. - Marinate the shrimp
In a bowl, whisk 2 tbsp olive oil, melted butter, 3 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp minced garlic, paprika, red pepper flakes (if using), 3/4 tsp kosher salt, and 1/4 tsp pepper.
Add the dried shrimp and toss to coat evenly. - Add shrimp to the pan
Remove the sheet pan from the oven.
Arrange the marinated shrimp in a single layer on the empty half of the pan. - Roast to finish
Return the pan to the oven and roast 8–10 minutes, until shrimp turn pink and opaque and asparagus is tender-crisp.
Tip: Shrimp shaped like a “C” are done; a tight “O” often means overcooked. - Finish and serve
Sprinkle parsley over shrimp and asparagus.
Add a fresh squeeze of lemon juice, and a pinch of flaky salt if you like.
Serve immediately with rice, quinoa, or cauliflower rice.
Notes
- Notes & Pro Tips
Don’t overcrowd: Use a large pan or two pans so shrimp roast instead of steam.
Dry the shrimp: Pat dry for best browning and texture.
Adjust timing for asparagus thickness: Very thin spears may only need 8–10 total minutes; thick spears may need 12–15. Give them a longer head start if thick.
Heat level: Increase red pepper flakes for more kick, or skip for mild.
Dairy-free: Replace butter with more olive oil.
Add-ons: Finish with grated Parmesan for a savory twist, or serve with lemony orzo. - Serving Suggestions
With brown rice or wild rice for a hearty plate.
Over garlicky cauliflower rice or zucchini ribbons for low-carb.
Toss with cooked orzo or angel hair for a quick pasta dinner. - Estimated Nutrition (per serving, 1/4 of recipe)
Calories: ~310
Protein: ~27g
Carbs: ~7g
Fat: ~20g
Fiber: ~3g
Sodium: varies by salt used
