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

Description

A quick and healthy dinner option, this Sheet Pan Shrimp and Asparagus recipe combines juicy, roasted shrimp with tender asparagus for a delicious one-pan meal. Seasoned with garlic, paprika, and a hint of lemon, this dish is perfect for busy weeknights. Serve it with a side of rice, and you have a flavorful and wholesome meal ready in no time!

Ingredients

Units Scale

For the Asparagus:

2 pounds thin asparagus, trimmed
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher sea salt
1/4 teaspoon fresh ground black pepper

For the Shrimp:

2 pounds raw medium shrimp, peeled and deveined
2 tablespoons olive oil
3 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
6 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
6 tablespoons butter, cubed

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Instructions

Preheat the oven
Preheat your oven to 400°F. Prepare a sheet pan by lining it with a silicone baking mat or foil, then spray it lightly with cooking spray to prevent sticking.
Prepare the asparagus
Place the trimmed asparagus on the prepared sheet pan. Drizzle olive oil over the asparagus, sprinkle with minced garlic, kosher sea salt, and black pepper. Toss the asparagus to coat evenly. Arrange the asparagus in a single layer, and bake in the preheated oven for 10 minutes.
Prepare the shrimp
While the asparagus is roasting, prepare the shrimp. Remove the tails if necessary, and place the shrimp in a large bowl. Add olive oil, minced garlic, salt, paprika, black pepper, and red pepper flakes. Toss everything together to coat the shrimp thoroughly with the seasoning.
Combine and roast
Remove the sheet pan from the oven after 10 minutes. Push the cooked asparagus to one side of the pan while keeping it in a single layer. Arrange the seasoned shrimp in a single layer on the other half of the pan. Scatter the butter cubes over the asparagus.
Finish roasting
Return the sheet pan to the oven and roast for an additional 10 minutes. The shrimp is done when it turns pink and curls into a “C” shape. The butter will melt, flavoring the asparagus perfectly.
Add finishing touches
Remove the sheet pan from the oven and drizzle the shrimp and asparagus with fresh lemon juice. Garnish with chopped parsley before serving. Enjoy this delicious meal with a side of steamed rice!

Notes

To ensure even roasting, use medium-sized shrimp and thin asparagus. This way, both ingredients cook at the same rate.
Avoid overcooking the shrimp as it can turn rubbery. Remove them from the oven as soon as they turn pink and curl.
Feel free to substitute parsley with cilantro or dill for a different flavor profile.
This dish pairs well with quinoa, mashed potatoes, or crusty bread if rice is not preferred.

Nutrition

Serving Size: 1 serving
Calories: 315
Sugar: 2g
Sodium: 670mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 35g
Cholesterol: 230mg