Name: Sheet Pan Lemon Garlic Shrimp and Asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb medium-sized shrimp (peeled and deveined); 1 Tbsp olive oil; 1/4 cup butter (melted); 3 Tbsp lemon juice; 1 tsp lemon zest; 1 Tbsp minced garlic; 1/2 tsp paprika; 1/4 tsp onion powder; 1/4 tsp red pepper flakes (leave this out if you don't like a little heat); Salt and pepper (to taste); Fresh parsley (garnish after cooking); 1 lb thin to medium asparagus (ends trimmed); 1 Tbsp olive oil; 2 cloves garlic (minced); 1 tsp lemon zest; Salt and pepper (to taste)

This Sheet Pan Lemon Garlic Shrimp and Asparagus is the perfect weeknight dinner loaded with amazing flavor and easily made all in one pan in under 20 minutes!

This Sheet Pan Lemon Garlic Shrimp and Asparagus is the perfect weeknight dinner loaded with flavor and easily made all in one pan in under 20 minutes!

Why You’ll Love this Recipe
Ingredients You’ll Need
How to Make Lemon Garlic Shrimp with Asparagus
Can I Use Frozen Cooked Shrimp?
Prepping and Storage
More Shrimp Recipes
More Sheet Pan Meals
Sheet Pan Lemon Garlic Shrimp and Asparagus Recipe

And just like that I’m back with sheet pan meals! I love a good sheet pan meal because they really are an easy way to throw dinner together because clean up is always such a breeze and you can easily whip up something last minute in no time. You guys, this lemon garlic butter shrimp with fresh asparagus is loaded with serious flavor and makes the perfect weeknight meal!

Why You’ll Love this Recipe

Healthy, delicious weeknight meal that comes together in just 20 minutes!
This meal is gluten-free, low in carbs and high in protein.
The asparagus are perfectly crisp on the outside while still being tender and flavorful on the inside.
Fresh lemon juice, flavorful garlic and so much buttery goodness all seasoned to perfection… I mean this meal is so. dang. delicious.

Ingredients You’ll Need

shrimp – you’ll want to use medium to large-sized wild-caught shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled, but feel free to purchase what you like best! You can also use frozen shrimp, just make sure they’re thawed completely before cooking
asparagus – try to find thin to medium-sized asparagus as the cooking time depends on the size of your asparagus. If you aren’t a fan of asparagus, you could easily swap them with green beans, broccoli or other vegetables, totally your preference!
lemons + zest – you’ll need a few tablespoons of fresh lemon juice and I always like to add a little zest so that lemon flavor really comes through! Feel free to squeeze a little extra lemon juice on everything at the end too
garlic – I LOVE using fresh garlic in my recipes, but you can use jarred minced garlic if that’s what you have on hand
butter – all you need are a few tablespoons and I just love the delicious buttery taste mixed in with the lemon and garlic!
seasonings – I used a combination of paprika (or you could use smoked paprika), onion powder and red chili flakes (along with salt and pepper) to add even more flavor to the shrimp
fresh parsley – I sprinkle this on the dish once everything has baked

How to Make Lemon Garlic Shrimp with Asparagus

Marinate shrimp. First whisk the olive oil, melted butter, lemon juice, lemon zest, garlic and seasonings together in a bowl and then toss with the shrimp. Let the shrimp marinate while the asparagus cooks then we’ll add the shrimp to the pan.
Cook asparagus. On a large sheet pan, arrange trimmed asparagus on one side of the pan, drizzle with olive oil and add garlic and lemon zest. Toss the asparagus until they’re all coated and season with salt and pepper. Bake in the oven at 400 degrees F for about 5 minutes.
Add the shrimp! Once the asparagus has cooked, remove the pan and add the marinated shrimp to the other side of the pan, arranging them so that they are all in a single layer. Place them back in the oven for 8 to 10 minutes, until shrimp are opaque and pink in color.
Serve. Top the shrimp and asparagus with fresh chopped parsley and a squeeze of additional lemon juice. Season again as-needed. And that’s it! Oh and don’t forget to drizzle the asparagus with those delicious buttery pan juices!

I like to serve this shrimp and asparagus with either brown rice or even cauliflower rice if I’m eating low carb. This would also taste amazing over quinoa or simply all by itself as a complete meal. Light, fresh and oh so buttery! I promise you won’t regret making this easy dish!

Can I Use Frozen Cooked Shrimp?

I get asked this a lot with my shrimp recipes and yes you definitely can! Many people already have a bag of frozen cooked shrimp in their freezer so make sure to thaw the shrimp completely first and you’ll also want to peel the shells off if they haven’t been peeled already. Then while the asparagus cooks (about 10 minutes), just toss the shrimp in the lemon garlic sauce and let those flavors marinate together. When the asparagus is almost ready, simply add the shrimp to the other side of the pan with all the delicious lemon garlic juices and pop in the oven for about 4 to 5 minutes, just until the shrimp are heated through.

Prepping and Storage

This sheet pan shrimp and asparagus will last up to 3 or 4 days in the fridge (use your best judgment of course!) or you can freeze this meal for up to 2 months. When wanting to reheat, I suggest thawing the frozen shrimp first and re-heating everything in a skillet rather than a microwave for best results!

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Hope you all enjoy this Sheet Pan Lemon Garlic Shrimp and Asparagus and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

CEKF

Sheet Pan Lemon Garlic Shrimp and Asparagus