Sheet Pan Lemon Garlic Shrimp with Asparagus
This Sheet Pan Lemon Garlic Shrimp with Asparagus is the easiest and perfect weeknight dinner. The whole meal from prep to serving is 30 minutes!
It’s #FarmersMarketWeek and we’re bring you the best recipes to make from everything you can find there! I’ll be posting Monday, Wednesday, and Friday with three yummy recipes and at the end of the posts you will find more Farmers Market recipes to save. You can also follow the hashtag on social media to catch others you may miss.
This week I’ll be sharing these delicious recipes:
- Monday – Mexican Street Corn
- Wednesday – Lemon Garlic Shrimp with Asparagus (today’s recipe)
- Friday – Rotisserie Chicken Quesadillas with Fresh Pico de Gallo
Many of the ingredients for the recipes can be found at your local farmer’s market or grocery stores or your CSA boxes, or as I do quite often from my Misfit box. I love to stop at the roadside stands to get fresh vegetables and fruits, too.
Every week our town has a Farmer’s Market and last week I was able to grab fresh shrimp from one of the vendors. I grabbed some asparagus and lemons from the grocery store and set out to make this dish for a weeknight meal. It was amazing! I’m not sure what was more amazing, the flavors of everything or the fact that from start to finish it only took 30 minutes!
I love cooking with shrimp because not only do they make a healthy dinner choice, but they cook really quickly and taste great with almost anything you use on it or prepare with it. The asparagus stays perfectly crisp on the outside while still being tender and flavorful on the inside. Fresh lemon juice, lots of garlic and seasonings from the pantry all make this one mighty delicious meal.
Sheet Pan Lemon Garlic Shrimp with Asparagus
Did I mention you cook it all on one pan? That’s called easy clean up!
Have I said this recipe has three of my favorite ingredients to use together? Lemon + Garlic + Butter = the most amazing flavor combination EVER. Seriously.
Such a delicious and satisfying meal! Let’s make this easy recipe, shall we?
Ingredients for Sheet Pan Lemon Garlic Shrimp with Asparagus
- fresh asparagus, trimmed
- extra virgin olive oil
- salt and black pepper, to taste
- large shrimp, peeled and deveined
- unsalted butter, melted
- garlic
- ground chipotle powder
- lemons
- fresh parsley
How to Make Sheet Pan Lemon Garlic Shrimp with Asparagus
Step 1
Pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2
Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil; season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding. Place the baking sheet in the pre-heated oven and roast for 10 -12 minutes.
Step 3
While the asparagus cooks, add the peeled and deveined shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
Step 4
Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
Step 5
Remove the asparagus from the oven and place shrimp on the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, and squeeze two of the lemon wedges over the top.
Step 6
Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp tender and golden brown.
Step 7
Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.
Tips, Tricks, and FAQs
- Shrimp – Use medium to large-sized wild-caught shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled. You can also use frozen shrimp, just make sure they’re thawed completely before cooking
- Asparagus – Use thin to medium-sized asparagus as the cooking time depends on the size of your asparagus. Not a fan of asparagus? Swap them with green beans or broccoli!
- Lemons – Fresh lemon juice is best to use.
- Garlic –I use both fresh garlic cloves and the already minced in a jar garlic. Totally your choice.
- Butter – use unsalted to control the salt.
- Chipotle Powder – Here’s where you can get more creative. Use a blend of your favorite seasonings if don’t care for chipotle. I sometimes will use taco seasoning or fajita seasoning in place of the chipotle.
- Fresh parsley – use it as a garnish, totally optional
- Want to grill this recipe? Easy! Use a foil pan and follow the directions above!
Other Shrimp Recipes You May Enjoy
Sheet Pan Lemon Garlic Shrimp with Asparagus
Equipment
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 pound wild-caught Gulf Shrimp, peeled and deveined
- 2 tablespoons unsalted butter, melted
- 3 – 4 cloves garlic, minced
- 1/4 teaspoon ground chipotle powder
- 2 large lemons
- 3 tablespoons fresh parsley, chopped
Instructions
- Pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding. Place the baking sheet in the pre-heated oven and roast for 10 -12 minutes.
- While the asparagus is roasting, add the peeled and deveined shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
- Remove the asparagus from the oven and add the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, and squeeze two of the lemon wedges over the top.
- Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp tender and golden brown.
- Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.
Notes
Tips, Tricks, and FAQs
- Shrimp – Use medium to large-sized wild-caught shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled. You can also use frozen shrimp, just make sure they’re thawed completely before cooking
- Asparagus – Use thin to medium-sized asparagus as the cooking time depends on the size of your asparagus. Not a fan of asparagus? Swap them with green beans or broccoli!
- Lemons – Fresh lemon juice is best to use.
- Garlic –I use both fresh garlic cloves and the already minced in a jar garlic. Totally your choice.
- Butter – use unsalted to control the salt.
- Chipotle Powder – Here’s where you can get more creative. Use a blend of your favorite seasonings if don’t care for chipotle. I sometimes will use taco seasoning or fajita seasoning in place of the chipotle.
- Fresh parsley – use it as a garnish, totally optional
- Want to grill this recipe? Easy! Use a foil pan and follow the directions above!
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
#FarmersMarketWeek Recipes
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
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Main Dish Recipes
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
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- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
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Dessert Recipes
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Enjoy!
This recipe is so up my alley! Fresh, tasty, easy, and quick!
Loved how simple and yet flavor packed this recipe was! Thanks for a great one and my husband didn’t even mind cleaning up the one pan!
We love sheet pan meals and love the shrimp asparagus combination.
I am all about one pan meals! YUM!
Aren’t these one pan meals so nice? I think they are a working woman’s best secret.
I am a big fan of easy clean up meals. This sheet pan of shrimp and asparagus sounds fantastic and my family is going to love it.
The first time I prepared a sheet pan meal, I was in! Everything about it is interesting and fun! This looks awesome, and we would gobble up everything on the pan!
I loved how easy this was to make! It was so simple as I threw it in the oven, and the ingredients were no big deal as well! I love that I have the taste of a 4/5 star restaurant seafood dish in my kitchen without leaving the house!
Love sheet pan meals and I’m guessing it would also work with boneless, skinless chicken.
Some of my family’s favorites in here – shrimp and asparagus! Yum! This would be a hit.
I agree- lemon, garlic, and butter is one amazing flavor combination. I also love it with shrimp and asparagus!
I love this easy, healthy dinner! The chipotle powder adds a wonderful smoky flavor!