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Looking for an easy dinner recipe? This Sheet Pan Garlic Shrimp and Asparagus only need 5 ingredients and will be on the table in less than 25 minutes! It’s a fast and easy one-pan meal that is highly nutritious and super flavorful.
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 shrimp dinner for busy weeknights that will leave the family feeling full, healthy, and satisfied.
Looking for more healthy and easy shrimp recipes? Try this Honey Mustard Shrimp and Potatoes or this easy Shrimp Curry Recipe.
Why you’ll love this sheet pan garlic shrimp
- 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.
- Healthy ingredients: Shrimp is full of vitamins, omega-3s, and protein. The asparagus adds extra fiber and nutrients, plus the whole meal is dairy-free and gluten-free.
- One-pan dinner: This whole dinner can be made on one pan in under 25 minutes. It’s fast and easy, perfect for weeknights.
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
Olive oil
Garlic cloves
Raw shrimp
Kosher salt and ground pepper
Lemon juice and wedges
Fresh parsley (optional)
How to make lemon Garlic 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 Brussel 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 easy dinner recipes
- Baked Feta Pasta with Shrimp
- Easy Salmon Piccata Recipe
- Chicken Pad Thai
- Keto Creamy Italian Chicken Skillet
- Cabbage Roll Soup
- Creamy Salmon Pasta
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Sheet Pan Garlic Shrimp and Asparagus
Ingredients
- 1 lb asparagus spears, thin/medium, ends trimmed
- 2 tbsp olive oil, divided
- 4 garlic cloves, minced and divided
- 1 1/2 lb raw shrimp, peeled and deveined
- Kosher salt and ground pepper, to taste
- 2 tbsp lemon juice, or more to taste
Optional to garnish:
- Lemon wedges
- 2-3 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- 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.
- 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.
- Bake at 400F for 10-12 minutes, or until shrimp is pink, curled and opaque.
- Once it’s done, remove from the oven and garnish with chopped parsley and lemon slices.
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…….