Sheet-Pan Lemon Garlic Shrimp with Roasted Asparagus

This Sheet Pan Lemon Garlic Shrimp and Asparagus is the perfect weeknight dinner loaded with amazing flavor. Easily made all on one pan in under 20 minutes, it’s fast, fresh, and fuss-free.

I’m back to sharing one of my favorite sheet pan meals. Sheet pan dinners are ideal for busy evenings: they’re quick to assemble, full of flavor, and cleanup is minimal. This lemon garlic butter shrimp paired with tender-crisp asparagus is bright, buttery, and satisfying — a healthy dinner that feels indulgent without a lot of effort.

Why You’ll Love this Recipe

• Healthy, delicious weeknight dinner that comes together in about 20 minutes on a single sheet pan.
• Gluten-free, low in carbs and high in protein — a great option when you want something light but filling.
• Asparagus roasts to tender-crisp perfection: slightly charred on the outside and tender inside.
• Bright lemon juice and zest combined with garlic and butter create a deeply flavorful sauce that coats both shrimp and asparagus.

Ingredients You’ll Need

• Shrimp – Use medium to large wild-caught or farmed shrimp, peeled and deveined for convenience. Frozen shrimp work fine as long as they are fully thawed before cooking.
• Asparagus – Thin to medium stalks roast more evenly; if stalks are thick, trim or halve them so they cook in the same time as the shrimp. If you prefer, swap with green beans, broccoli, or other sturdy vegetables.
• Lemons and zest – Fresh lemon juice and a little zest brighten the dish; the zest helps the lemon flavor come through without adding extra liquid.
• Garlic – Fresh minced garlic is ideal for a lively flavor; jarred minced garlic can be used in a pinch.
• Butter – A few tablespoons of melted butter blend with olive oil for a rich pan sauce.
• Seasonings – Paprika (or smoked paprika), onion powder, red pepper flakes for a touch of heat, plus salt and pepper to taste.
• Fresh parsley – Chopped and sprinkled on at the end for color and a fresh finish.

How to Make Lemon Garlic Shrimp with Asparagus

1. Preheat and marinate. Preheat the oven to 400°F (200°C). In a large bowl, whisk together olive oil, melted butter, lemon juice, lemon zest, minced garlic and the seasonings. Add the shrimp and toss to coat. Let the shrimp sit while you prepare the asparagus so the flavors can mingle briefly.
2. Roast the asparagus. On a large sheet pan, arrange trimmed asparagus on one side. Drizzle with olive oil, add minced garlic and lemon zest, then toss to coat. Season with salt and pepper. Roast in the oven for about 5 minutes, until asparagus is bright and beginning to soften but still crisp.
3. Add the shrimp. Remove the pan from the oven and spread the marinated shrimp in a single layer on the empty side of the sheet pan. Return to the oven and bake for 8–10 minutes, until the shrimp turn opaque and pink and are cooked through.
4. Finish and serve. Remove the pan, squeeze additional lemon over everything, and sprinkle with chopped fresh parsley. Spoon the buttery pan juices over the asparagus and shrimp before serving.

Can I Use Frozen Cooked Shrimp?

Yes — frozen cooked shrimp can be used. Thaw completely and remove any shells if necessary. Because cooked shrimp only needs gentle reheating, toss them in the lemon-garlic sauce while the asparagus roasts to absorb flavor. Add the shrimp to the pan for the final 4–5 minutes of cooking, just until heated through, to avoid overcooking and rubbery texture.

Tips, Prepping and Storage

• Timing: Thin asparagus cooks quickly; adjust roasting time slightly for thicker stalks or sturdier vegetables.
• Marinating: The shrimp only needs a short marinate while the asparagus starts roasting. If you marinate longer, don’t use acidic marinades for more than 30 minutes for delicate seafood.
• Leftovers: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat for best texture; microwaving can make shrimp rubbery.
• Freezing: You can freeze this dish for up to two months. Thaw before reheating.

Recipe Details

Ingredients (concise)

• 1 lb medium shrimp, peeled and deveined
• 1 lb asparagus, trimmed
• 1–2 Tbsp olive oil
• 1/4 cup butter, melted
• 3 Tbsp fresh lemon juice + 1 tsp lemon zest (plus extra to finish)
• 1 Tbsp minced garlic (plus 2 cloves for asparagus)
• 1/2 tsp paprika, 1/4 tsp onion powder, 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste, fresh parsley to garnish

Instructions (concise)

1. Preheat oven to 400°F. Whisk olive oil, melted butter, lemon juice, zest, garlic and seasonings. Toss shrimp to coat and set aside.
2. Arrange asparagus on one side of a sheet pan, drizzle with oil, add garlic and lemon zest, season and roast 5 minutes.
3. Add shrimp in a single layer to the other side of the pan and roast 8–10 minutes until shrimp are opaque.
4. Remove, finish with more lemon and chopped parsley, then serve.

Nutrition (approximate)

Serving: 1/4 of recipe • Calories: 302 kcal • Carbohydrates: 6.2 g • Protein: 27 g • Fat: 19.5 g • Saturated Fat: 8.3 g • Sodium: 403.1 mg • Fiber: 3 g • Sugar: 2.5 g

Enjoy this easy sheet pan Lemon Garlic Shrimp and Asparagus — a fast, flavorful dinner that’s perfect any night of the week. If you recreate it, try a squeeze of extra lemon or a sprinkle of red pepper flakes for more heat, and experiment with different vegetables to suit your tastes.