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Looking for an easy dinner recipe? You will love my Sheet Pan Garlic Shrimp and Asparagus, which only needs five ingredients and will be on the table in less than 25 minutes! It’s a fast and easy one-pan meal that is very simple and super flavorful.
You may also like my sheet pan chicken breast with veggies.
This Garlic Shrimp and Asparagus may be the easiest sheet pan dinner you can make. Just prepare the asparagus, prepare the shrimp, then bake it all in one pan. This is an excellent one-pan dinner for busy weeknights that will leave the family feeling full and satisfied.
Looking for more easy shrimp recipes? Try this Honey Mustard Shrimp and Potatoes or this Shrimp Curry Recipe.
Recipe summary
- Fresh and delicious! This is one of those meals that tastes like spring and summer. It is vibrant, fresh, and packed with lemon and garlic flavors.
- One-pan dinner: This whole dinner can be made in one pan in under 25 minutes. It’s fast and easy, perfect for weeknights, and great for meal prepping.
Ingredients you’ll need
This is just a list of ingredients you will need to make the Lemon Garlic Shrimp and Asparagus recipe. Full measurements are listed further down below.
- Asparagus spears: sometimes kids don’t like asparagus, so you can always swap this with broccoli or green beans.
- Olive oil: or you can use avocado oil
- Garlic cloves: I much prefer fresh garlic or
- Raw shrimp: you may get this frozen, but make sure they are raw and not pre-cooked.
- Kosher salt and ground pepper
- Lemon juice and wedges
- Fresh parsley (optional)
How to make Sheet Pan Shrimp and Asparagus
- Preheat oven: Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- Prepare asparagus: Add the asparagus to the prepared sheet pan. Drizzle with 1 tablespoon olive oil, add half of the minced garlic, and season with a pinch of salt and pepper. Stir with your clean hands to combine. Arrange the seasoned asparagus to one side of the pan.
- Prepare shrimp: In a mixing bowl add the shrimp, 1 tablespoon olive oil, remaining garlic, lemon juice, salt, and pepper. Toss to coat. Add the shrimp in a single layer to the empty side of your sheet pan.
- Cook: Bake at 400F for 10-12 minutes, or until shrimp is pink, curled, and opaque.
- Garnish and serve: Once it’s done, remove from the oven and garnish with chopped parsley and lemon slices. Enjoy!
Recipe Tips and Substitutions
- Asparagus: Choose asparagus that is your preferred thickness, but preferably thin to medium in width. If they are very thick they will not cook as quickly as the shrimp.
- Other Veggies: Don’t like asparagus? Switch it up with your favorite veggies. Try broccoli, peppers, zucchini, or Brussels sprouts.
- Shrimp: Use raw shrimp; pre-cooked shrimp becomes rubbery when cooked twice. You can also buy the shrimp already peeled and deveined for a faster dinner.
- Lemon: Use freshly squeezed lemon juice for the best flavor.
- Don’t overcook the shrimp. Shrimp cooks fairly quickly and becomes rubbery when overdone.
frequently asked questions
You can use frozen shrimp if needed, but fresh is always going to have a better texture and flavor. If using frozen, thaw completely and drain as much excess liquid as possible before cooking.
We highly suggest using fresh asparagus for this recipe. Canned or frozen tend to be mushy and have a different flavor.
Garlic Shrimp and Asparagus are plenty delicious all on their own. If you would like to add to the meal, you can serve it alongside rice, some crusty bread, or a simple salad like this Crab Corn Tomato Salad.
The texture of shrimp is always best when served fresh. But if you have leftovers you can store them in the fridge for 2-3 days. Reheat in the microwave or in the oven.
More dinner recipes
- Baked Feta Pasta with Shrimp
- Marry Me Chicken Soup
- Easy Salmon Piccata Recipe
- Chicken Pad Thai
- Cowboy Soup
- Keto Creamy Italian Chicken Skillet
- Cabbage Roll Soup
- Creamy Salmon Pasta
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Sheet Pan Garlic Shrimp and Asparagus
Ingredients
- 1 pound asparagus spears, thin/medium, ends trimmed
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced and divided
- 1 1/2 pound raw shrimp, peeled and deveined
- Kosher salt and ground pepper, to taste
- 2 tablespoons lemon juice, or more to taste
Optional to garnish:
- Lemon wedges
- 2-3 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- Add the 1 pound asparagus spears to the prepared sheet pan. Drizzle with 1 tablespoon olive oil (half of the 2 tablespoons olive oil), add half of the minced 4 garlic cloves, and season with a pinch of Kosher salt and ground pepper. Stir with your clean hands to combine. Arrange the seasoned asparagus on one side of the pan.
- In a mixing bowl add the shrimp, 1 tablespoon of olive oil, the remaining garlic, 2 tablespoons lemon juice, salt, and pepper. Toss to coat.
- Add the 1 1/2 pound raw shrimp in a single layer to the empty side of your sheet pan.
- Bake at 400F for 10-12 minutes, or until shrimp is pink, curled and opaque.
- Once it's done, remove it from the oven and garnish with 2-3 tablespoons chopped fresh parsley and lLemon wedges.
Notes
- Asparagus: Choose asparagus that is your preferred thickness. If they are very thick they may need an additional few minutes of cooking time.
- Shrimp: Use raw shrimp; pre-cooked shrimp becomes rubbery when cooked twice. You can also buy the shrimp already peeled and deveined for a faster dinner.
- Lemon: Use freshly squeezed lemon juice for the best flavor.
- Don’t overcook the shrimp. Shrimp cooks fairly quickly and becomes rubbery when overdone.
- Storage: The texture of shrimp is always best when served fresh. But if you have leftovers you can store them in the fridge for 2-3 days. Reheat in the microwave or in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why is the shrimp with asparagus sheet pan recipe so high in sodium? What am I missing? I can adjust how much salt is sprinkled etc…….