Sheet Pan Lemon Garlic Shrimp and Asparagus is a simple dinner ready in less than 30 minutes. A one-dish meal that is easy and delicious.
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I don’t know about you, but dinner time is a crazy time at my house. I’m usually driving kids from one activity to another, and I don’t have much time for meal prep. I love sheet pan meals because they are so quick and easy to prepare and then the whole dinner is ready at one time!
SHEET PAN LEMON GARLIC SHRIMP AND ASPARAGUS
Sheet Pan Lemon Garlic Shrimp and Asparagus is made by placing shrimp and asparagus on a baking sheet and then coating all of it with butter, garlic, lemon juice, and a few simple seasonings. Bake for less than 10 minutes, and dinner is ready!
What to serve with Shrimp and Asparagus
This simple sheet pan meal is wonderful served with a slice of Homemade French Bread or Easy 30-Minute Dinner Rolls. You can also serve the shrimp and asparagus with Lemony Garlic Pasta or Easy Garlic Butter Pasta. And don’t forget dessert! Try a slice of White Chocolate Raspberry Bundt Cake or a serving of Butterscotch Lush.
Ingredients in Sheet Pan Lemon Garlic Shrimp and Asparagus
Shrimp – You will need a pound of large raw shrimp, peeled and deveined. I prefer to use fresh shrimp, but frozen works great too as long as you thaw it before adding to the other ingredients.
Asparagus – The recipe calls for 1 bunch of asparagus. Trim the stalks before adding to the pan. Thin asparagus works best because it will cook in the same amount of time as the shrimp. If you use thick stalks, you will need to remove the shrimp from the oven and then let the asparagus cook for a few more minutes before it’s completely cooked.
Butter – For best results, use real butter. Melt the butter before adding to the recipe.
Garlic – You will need 4 cloves of garlic, minced. If you’re using minced garlic from the jar, you will need 2 teaspoons.
Lemon – Using the lemon juice and zest from one lemon adds the perfect amount of moisture and flavor to the recipe. If you don’t have a fresh lemon, you can just add 2-3 tablespoons of lemon juice from a bottle.
Lemon pepper seasoning – Don’t leave this out! The lemon pepper seasoning adds a ton of flavor!
Garlic powder – A half teaspoon of garlic powder adds a little more garlic flavor to the shrimp.
Crushed red pepper flakes – These are completely optional but are perfect for adding flavor and a little bit of spice to the dish.
Salt and black pepper – Salt and pepper helps to amplify all of the other flavors in the recipe.
Parsley – If desired, add some freshly chopped parsley on top of the shrimp just before serving.
How to make Sheet Pan Lemon Garlic Shrimp and Asparagus
Preheat your oven to 400°F.
Spread the shrimp and asparagus evenly on a sheet pan.
In a small bowl, mix melted butter, minced garlic, lemon juice, and lemon zest.
Brush the butter mixture onto the asparagus and shrimp.
Season everything with lemon pepper seasoning, garlic powder, crushed red pepper flakes (if using), salt, and black pepper.
Bake for about 8 minutes or until the asparagus is slightly tender and the shrimp are pink. The asparagus is cooked but a bit crisp at this stage, remove the shrimp and cook the asparagus 3-5 minutes longer if you want it more tender. If the asparagus starts to get too dark, cover it with tinfoil to finish cooking. It may take a little longer if you use thicker asparagus pieces.
Remove the pan from the oven and then top the shrimp with chopped parsley and serve.
Notes: The cooking times may vary depending on the size of shrimp and asparagus, so keep a close eye on them. The shrimp should be slightly pink and no longer opaque when done. Do not overcook the shrimp or they will become rubbery.
Sheet Pan Lemon Garlic Shrimp and Asparagus
Ingredients
- 1 pound large raw shrimp peeled and deveined
- 1 bunch thin asparagus trimmed
- ¼ cup butter melted
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- crushed red pepper flakes to taste (optional)
- salt and black pepper to taste
- fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F.
- Spread the shrimp and asparagus evenly on a sheet pan.
- In a small bowl, mix melted butter, minced garlic, lemon juice, and lemon zest. Brush the butter mixture onto the asparagus and shrimp.
- Season everything with lemon pepper seasoning, garlic powder, crushed red pepper flakes (if using), salt, and black pepper.
- Bake for about 8 minutes or until the asparagus is slightly tender and the shrimp are pink. The asparagus is cooked but a bit crisp at this stage, remove the shrimp and cook the asparagus 3-5 minutes longer if you want it more tender. If the asparagus starts to get too dark, cover it with tinfoil to finish cooking. It may take a little longer if you use thicker asparagus pieces.
- Remove the pan from the oven and then top the shrimp with chopped parsley before serving.
Notes
Nutrition
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HOW TO GET THE JUICE OUT OF A LEMON
I often use bottled lemon juice in this recipe, but it’s very easy to get fresh lemon juice if you prefer! To get the juice from a lemon, I just cut the lemon in half and squeeze it really hard. You can also use a citrus press like this one to get all the juice out of the lemon.
HOW TO ZEST A LEMON
Fresh lemon zest really intensifies the lemon flavor in the recipe.
Don’t be intimidated about getting the zest from a lemon – it’s really easy! And fresh lemon zest adds such an amazing lemon flavor to recipes!
Lemon zest is just tiny pieces of the outside of the peel of a lemon. I just use the small side of a regular cheese grater – as long as the holes are tiny, it will work just fine. You can also use a citrus zester like this one if you prefer! Either way, make sure to just grate the darker yellow outer layer of the lime peel. Once you have revealed the lighter part of the peel underneath, rotate the lemon and start grating another part of the outer layer.
Is shrimp and asparagus healthy?
Sheet Pan Shrimp and Asparagus is low in calories (209 per serving) with a decent amount of protein (17 grams per serving). With only 7 grams of carbohydrates per serving, this simple dinner is a macro-friendly option that the whole family will enjoy.
How should I store the leftovers?
Store the leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or air fryer.
Can I use frozen shrimp?
Frozen shrimp work great, but be sure to thaw them first and pat them dry to prevent excess moisture during cooking.
Love shrimp recipes? You might like these ones too!
Check out more asparagus recipes here:
Sheet Pan Lemon Garlic Shrimp and Asparagus is a simple dinner ready in less than 30 minutes. A one-dish meal that is easy and delicious.
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