Sheet Pan Lemon Garlic Shrimp and Asparagus
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!
Servings: 4
Ingredients
For the Shrimp:
- 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
For the Asparagus:
- 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
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together olive oil, melted butter, lemon juice, zest, garlic and seasonings. Add shrimp and toss everything together until completely coated. Set aside and let shrimp marinate while asparagus cooks.
- On a large sheet pan sprayed with nonstick spray, arrange asparagus on one side of the pan, drizzle with olive and add garlic and lemon zest. Toss until completely coated then season with salt and pepper. Place in the oven and bake for 5 minutes.
- Once asparagus has cooked, remove from the oven and add the marinated shrimp to the other side of the pan, arranging them so that they are all in a single layer. Place everything back in the oven and cook for an additional 8 to 10 minutes, until shrimp are opaque and pink in color.
- Remove from the oven and squeeze with additional lemon juice and sprinkle with fresh parsley. Enjoy!
Notes
Shrimp and asparagus can be stored in a sealed airtight container for up to two days in your fridge.
Nutrition
Serving: 1/4th of recipe | Calories: 302kcal | Carbohydrates: 6.2g | Protein: 27g | Fat: 19.5g | Saturated Fat: 8.3g | Sodium: 403.1mg | Fiber: 3g | Sugar: 2.5g