Sheet Pan Lemon Garlic Shrimp with Roasted Asparagus Recipe

This Sheet Pan Lemon Garlic Shrimp and Asparagus is the perfect weeknight dinner—full of bright lemon and garlic flavor, buttery richness, and ready in under 20 minutes on one pan.

I’m back with another sheet pan meal — one of my favorite easy dinners. Sheet pan recipes are fast to prepare, require minimal cleanup, and deliver big flavor. This lemon garlic butter shrimp with fresh asparagus is a simple, healthy, and satisfying weeknight dinner that cooks all together on a single baking sheet.

Why You’ll Love this Recipe

• Quick and effortless: a complete, flavorful dinner on one pan in about 20 minutes.
• Healthy and balanced: gluten-free, low in carbs, and high in protein.
• Great texture: asparagus stays crisp-tender while shrimp turn perfectly opaque and juicy.
• Bright, buttery flavor: fresh lemon, garlic, and a touch of butter bring everything together.

Ingredients You’ll Need

• Shrimp – 1 lb medium to large shrimp, peeled and deveined. Wild-caught is ideal, but any raw shrimp will work. If using frozen, thaw completely before cooking.
• Asparagus – 1 lb thin to medium asparagus, trimmed. Thinner stalks cook faster and more evenly. If you prefer, substitute green beans, broccoli, or other sturdy vegetables.
• Lemons & zest – fresh lemon juice (about 3 Tbsp) and 1–2 tsp lemon zest to boost bright citrus flavor.
• Garlic – fresh minced garlic is best (about 1 Tbsp for the shrimp, plus 2 cloves for the asparagus). Minced jarred garlic can be used in a pinch.
• Butter – 1/4 cup melted butter for richness and to form those delicious pan juices.
• Olive oil – a tablespoon for tossing the shrimp and another for the asparagus.
• Seasonings – smoked or regular paprika (1/2 tsp), onion powder (1/4 tsp), red pepper flakes (1/4 tsp, optional), plus salt and pepper to taste.
• Fresh parsley – chopped, for garnish at the end.

How to Make Lemon Garlic Shrimp with Asparagus

1. Preheat: Set the oven to 400°F (about 200°C).
2. Marinate the shrimp: In a bowl whisk together 1 Tbsp olive oil, 1/4 cup melted butter, 3 Tbsp lemon juice, 1 tsp lemon zest, 1 Tbsp minced garlic, paprika, onion powder, red pepper flakes (if using), salt and pepper. Add shrimp and toss to coat. Let the shrimp sit while the asparagus starts to cook so the flavors can mingle.
3. Prepare the asparagus: On a large sheet pan sprayed with nonstick spray or lined with parchment, arrange asparagus on one side. Drizzle with 1 Tbsp olive oil, add 2 cloves minced garlic and 1 tsp lemon zest, then toss to coat. Season with salt and pepper. Roast in the oven for about 5 minutes to begin tenderizing the stalks.
4. Add the shrimp: Remove the pan and place the marinated shrimp in a single layer on the other side of the sheet pan. Return the pan to the oven and roast 8–10 minutes, until shrimp are opaque and pink and asparagus is crisp-tender.
5. Finish and serve: Remove from the oven, squeeze additional lemon over everything, sprinkle with fresh parsley, and spoon the buttery pan juices over the asparagus before serving.

Can I Use Frozen Cooked Shrimp?

Yes. If you have frozen cooked shrimp, thaw completely and remove any shells. Toss the thawed shrimp in the lemon-garlic sauce while the asparagus cooks to pick up flavor. Add the shrimp to the sheet pan when the asparagus is nearly ready and bake just 4–5 minutes to heat through—avoid overcooking already-cooked shrimp.

Prepping and Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish also freezes well for up to 2 months; when reheating frozen portions, thaw completely and reheat gently in a skillet for best texture rather than in a microwave.

Notes

Shrimp and asparagus can be prepared ahead by trimming vegetables and mixing the marinade. For thicker asparagus, increase initial roast time by a few minutes. Adjust red pepper flakes to your preferred level of heat, or omit entirely.

Recipe Details

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Servings: 4

If you try this Sheet Pan Lemon Garlic Shrimp and Asparagus, leave a comment below and share how you served it — I love seeing variations and serving ideas!