Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. Frozen shrimp are often a more economical choice and are typically frozen right after catching, so they can be very fresh. I recommend buying them peeled and deveined to save prep time.

How do I know when shrimp are perfectly cooked?

Perfectly cooked shrimp form a "C" shape and turn from translucent gray to opaque pink. If they curl into a tight "O" shape, they're overcooked. Remember that shrimp cook incredibly quickly, so keep a close eye on them during those final minutes in the oven.

Can I prepare this dish for meal prep?

While this dish is at its absolute best fresh from the oven, you can prepare components ahead. Trim and store asparagus and clean the shrimp up to a day ahead. For actual meal prep containers, I recommend slightly undercooking both components so they don't become overcooked when reheated.

What's the best way to trim asparagus?

The simplest method is to hold each asparagus spear at both ends and bend until it snaps naturally. The spear breaks exactly where the tough, woody part ends and the tender, edible portion begins. No knife needed, and no risk of biting into tough asparagus!

Sheet Pan Shrimp and Asparagus Recipe

Name: Sheet Pan Shrimp and Asparagus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds thin asparagus, trimmed; 2 tablespoons olive oil; 1 teaspoon minced garlic; ½ teaspoon kosher sea salt; ¼ teaspoon fresh ground black pepper; 2 pounds raw medium shrimp, peeled and deveined; 2 tablespoons olive oil; 3 teaspoons minced garlic; 1 teaspoon salt; ½ teaspoon paprika; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 6 tablespoons fresh parsley, chopped; 3 tablespoons lemon juice; 6 tablespoons butter, cubed

This Sheet Pan Shrimp and Asparagus recipe transforms simple ingredients into a spectacular dinner with minimal effort. Ready in just 30 minutes, it combines succulent shrimp and tender asparagus roasted to perfection with garlic, butter, and bright lemon flavors. This one-pan wonder is the answer to your busy weeknight dinner dilemmas while still delivering restaurant-quality taste that’ll have everyone asking for seconds.

Why You’ll Love This Recipe

Effortless Cleanup: Everything cooks on one sheet pan, meaning less time scrubbing dishes and more time enjoying your evening.
Quick Cooking Time: From prep to table in 30 minutes flat – perfect for those nights when you’re starving and short on patience.
Healthy Yet Satisfying: Lean protein and green veggies make this nutritious, while the butter and seasonings ensure it’s anything but bland diet food.
Versatile Base: Works beautifully as is, but can easily be customized with different seasonings or served over various bases to switch things up.

Ingredients You’ll Need

For the Asparagus:

Asparagus: Choose thin stalks for faster, more even cooking. The star vegetable that adds vibrant color and nutritional punch.
Olive oil: Helps the asparagus roast to perfection rather than steam.
Garlic: Brings essential aromatic flavor that pairs beautifully with the asparagus.
Salt and pepper: The foundation of good flavor – don’t skimp here!
Butter: Creates a luscious finish and rich mouthfeel as it melts over the hot asparagus.

For the Shrimp:

Shrimp: Medium-sized shrimp work best for sheet pan cooking – they cook quickly and evenly.
Olive oil: Helps seasonings adhere and promotes beautiful browning.
Garlic: More garlic because, honestly, there’s no such thing as too much when it comes to shrimp.
Salt: Enhances the natural sweetness of the shrimp.
Paprika: Adds beautiful color and subtle smoky depth.
Black pepper and red pepper flakes: Provides just the right amount of heat without overwhelming.
Fresh parsley: Brings a burst of color and fresh herbal notes.
Lemon juice: The essential bright, acidic finish that makes seafood shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Mediterranean Style: Add halved cherry tomatoes, olives, and crumbled feta cheese during the last few minutes of cooking.
Cajun Kick: Replace the paprika with Cajun seasoning for a spicier, Southern-inspired version.
Asian Fusion: Swap the lemon juice for lime, add some ginger with the garlic, and finish with a drizzle of sesame oil and soy sauce.

Protein Alternatives

Chicken Tenders: Replace shrimp with chicken tenders (will need a longer cooking time).
Scallops: For an elegant twist, substitute sea scallops (adjust cooking time to about 5-6 minutes).

Veggie Variations

Mixed Vegetables: Include sliced bell peppers, zucchini, or cherry tomatoes alongside the asparagus.
Brussels Sprouts: Substitute or add halved Brussels sprouts for a different texture and flavor profile.

How to Make Sheet Pan Shrimp and Asparagus

Step 1: Prepare the Oven and Pan

Preheat your oven to 400°F. Line a sheet pan with a silicone baking mat or foil, then give it a light spray with cooking spray to prevent sticking.

Step 2: Season and Roast the Asparagus

Place your trimmed asparagus on the prepared sheet pan and drizzle with olive oil. Sprinkle with minced garlic, salt, and pepper, then toss until evenly coated. Arrange in a single layer (this is crucial for proper roasting) and bake for 10 minutes.

Step 3: Prepare the Shrimp

While the asparagus is cooking, remove the tails from your shrimp if desired, and place them in a large bowl. Add olive oil, garlic, salt, paprika, black pepper, red pepper flakes, and fresh parsley. Toss until the shrimp are thoroughly coated with this flavorful mixture.

Step 4: Add Shrimp to the Pan

Take the pan out of the oven and push the partially cooked asparagus to one side, keeping it in a single layer. Arrange the seasoned shrimp on the other half of the pan, making sure they’re not overlapping.

Step 5: Add Butter and Finish Roasting

Place the cubed butter over the asparagus – as it melts, it’ll create a delicious sauce. Return the pan to the oven and roast for another 10 minutes. The shrimp are done when they form a “C” shape and turn pink.

Step 6: Finish and Serve

Remove the pan from the oven and drizzle everything with fresh lemon juice. Serve immediately while everything is hot and fragrant.

Pro Tips for Making the Recipe

Don’t Overcook the Shrimp: They’ll continue cooking slightly after removing from the oven, so take them out when they just turn pink.
Even Sizing Matters: Try to choose asparagus stalks of similar thickness so they cook evenly. The same goes for shrimp – similar sizes ensure nothing overcooks while waiting for larger pieces.
Pat Shrimp Dry: Before seasoning, pat the shrimp dry with paper towels. This ensures better seasoning adhesion and promotes browning rather than steaming.
Prep Ahead: Trim the asparagus and clean the shrimp earlier in the day to make dinner assembly lightning-fast.
Sheet Pan Positioning: Use the middle rack of your oven for the most even cooking results.

How to Serve

This versatile dish works beautifully in multiple serving styles:

Base Options

Serve your shrimp and asparagus over fluffy white rice, creamy risotto, or crusty bread to soak up all those buttery, garlicky juices. For a lower-carb option, try cauliflower rice or zucchini noodles.

Meal Pairings

A simple side salad with a light vinaigrette makes this a complete meal. For special occasions, start with a chilled soup like gazpacho or a classic Caesar salad.

Garnish Ideas

Finish with a sprinkle of additional fresh herbs, lemon wedges for squeezing, or a light dusting of grated Parmesan cheese for an extra flavor dimension.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp and asparagus in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight, though the asparagus texture will soften somewhat.

Freezing

This dish isn’t ideal for freezing as both shrimp and asparagus can become waterlogged and change texture when thawed. It’s best enjoyed fresh.

Reheating

For best results, reheat gently in a skillet over medium-low heat just until warmed through. Microwaving works in a pinch, but use 50% power in short intervals to prevent the shrimp from becoming rubbery.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. Frozen shrimp are often a more economical choice and are typically frozen right after catching, so they can be very fresh. I recommend buying them peeled and deveined to save prep time.
How do I know when shrimp are perfectly cooked?

Perfectly cooked shrimp form a “C” shape and turn from translucent gray to opaque pink. If they curl into a tight “O” shape, they’re overcooked. Remember that shrimp cook incredibly quickly, so keep a close eye on them during those final minutes in the oven.
Can I prepare this dish for meal prep?

While this dish is at its absolute best fresh from the oven, you can prepare components ahead. Trim and store asparagus and clean the shrimp up to a day ahead. For actual meal prep containers, I recommend slightly undercooking both components so they don’t become overcooked when reheated.
What’s the best way to trim asparagus?

The simplest method is to hold each asparagus spear at both ends and bend until it snaps naturally. The spear breaks exactly where the tough, woody part ends and the tender, edible portion begins. No knife needed, and no risk of biting into tough asparagus!

Final Thoughts

This Sheet Pan Shrimp and Asparagus recipe proves that impressive, delicious meals don’t require complicated techniques or hours in the kitchen. With its perfect balance of healthy ingredients and indulgent flavors, it’s bound to become a regular in your dinner rotation. The next time you’re tempted to order takeout after a long day, remember that this restaurant-worthy meal takes just 30 minutes and dirties only one pan. Give it a try tonight – your taste buds and your schedule will thank you!