One-pan Lemon Garlic Shrimp & Asparagus

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

And just like that This kitchen is back with sheet pan meals! Oh how A cook keep a good sheet pan meal. They are really straightforward meals that you can throw together for dinner and clean up is always such a breeze. This lemon garlic butter shrimp with fresh asparagus is loaded with serious flavor and makes the reliable weeknight meal!

A cook like to serve this shrimp and asparagus with either brown rice or even cauliflower rice if This kitchen is eating low carb. This would also taste notable over quinoa or just all by itself as a complete meal. Light, fresh and oh so buttery! A cook promise you will not regret making this straightforward dish!

What goes in

• 1 pound medium-sized shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/4 cup butter, melted
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon minced garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon 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 pound thin to medium asparagus, ends trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper, to taste

How it comes together

1. Preheat oven to 400 degrees F.
2. Use a wide bowl, whisk together olive oil, melted butter, lemon juice, zest, garlic and seasonings. Add shrimp and toss everything together until completely coated. Hold nearby and let shrimp marinate while asparagus cooks.
3. 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.
4. 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.
5. Remove from the oven and squeeze with additional lemon juice and sprinkle with fresh parsley. Enjoy!

Keep in mind

Shrimp and asparagus can be stored in a sealed airtight container for up to two days in your fridge.