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5 from 8 votes

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! ⅓
Prep Time10 mins
Cook Time20 mins
Keyword: asparagus, Cajun Shrimp and Sausage Vegetable Skillet, lemon, one pan meal, sheet pan meals, spicy honey garlic shrimp
Servings: 4 servings


  • Sheet pan


  • 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


  • 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.


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!