Sheet pan Asparagus and Shrimp Recipe

If you’re craving a lightning-fast dinner that feels fancy but is almost effortless, Sheet pan Asparagus and Shrimp is about to become your new weeknight obsession. Perfectly roasted asparagus nestles alongside plump, garlicky shrimp, all quietly soaking in the flavor of lemon slices and just a touch of butter. The best part? Everything cooks on a single pan for the kind of easy cleanup that’ll have you skipping takeout rewards and patting yourself on the back. Sheet pan Asparagus and Shrimp is fresh, vibrant, and absolutely bursting with springtime vibes, making any night feel a little more special.

Ingredients You’ll Need

Every ingredient in this dish is selected for impact, with no fillers or fluff—just simple, bold flavors and the kind of color that makes dinner look restaurant-worthy. Here’s what you’ll want and why each one is essential for creating the best Sheet pan Asparagus and Shrimp at home.

• Asparagus: Use fresh spears with the woody ends removed for a tender, vibrant veggie that cooks quickly and brightens up the whole pan.
• Extra virgin olive oil (3 tbsp, divided): This brings out the natural sweetness of asparagus and ensures your shrimp stay juicy and flavorful.
• Garlic (1 clove, minced): Just the right amount turns your vegetables from basic to crave-worthy with savory depth.
• Salt (½ tsp for asparagus, 1 tbsp seasoned salt for shrimp): Seasoned salt on the shrimp and a sprinkle on the veg amplify all the fresh flavors without overwhelming them.
• Black pepper (¼ tsp): Adds the perfect hint of warmth and a little bite to balance the buttery texture.
• Shrimp (2 lbs, peeled, deveined, tails off): Large or jumbo work best—make sure they’re raw so they cook perfectly alongside the asparagus.
• Lemon (½, thinly sliced): Lays right on top of the shrimp, infusing everything with citrusy brightness that wakes up your palate.
• Butter (2 tbsp, cut in small pieces): Just enough richness to keep the dish luscious without feeling heavy.
• Fresh parsley (1 tbsp, chopped): Finishes the tray with a burst of herbaceous green for both looks and a pop of fresh flavor.

How to Make Sheet pan Asparagus and Shrimp

Step 1: Prep the Oven and Sheet Pan

Start by preheating your oven to 400 degrees. Grab your biggest, sturdiest baking sheet and cover it with a layer of foil or parchment paper—this simple trick means absolutely no scrubbing afterward. The hot oven sets you up for those tender veggies and perfectly cooked Sheet pan Asparagus and Shrimp in record time.

Step 2: Season and Roast the Asparagus

Arrange your trimmed asparagus spears in a neat, single layer on half the sheet. Drizzle with olive oil and shower with your minced garlic, salt, and black pepper, tossing gently to ensure everything gets a bit of love. Slide that into the oven for its first roast—just 5 minutes to give the asparagus a head start and coax out its best flavor and sweetness.

Step 3: Prep the Shrimp

While the asparagus does its thing, toss your raw shrimp with olive oil and seasoned salt in a bowl. Give it a good mix to coat every single shrimp (no one likes a bland bite). This ensures they’ll cook up juicy and flavorful in the brief oven time they get to share with the asparagus.

Step 4: Add Shrimp and Lemon

Once your asparagus is partially roasted, pull the pan from the oven and arrange the seasoned shrimp on the empty side. Lay the lemon slices right over the shrimp—this step isn’t just for looks, it infuses every bite with a gentle, zippy citrus flavor as it roasts. Slide the pan back in for 5 minutes of magic.

Step 5: Finish With Butter, Roast Again

Scatter pieces of butter right over the shrimp (no need to be too precious about this). Put the pan back in the oven for a final 5 minutes. The butter will melt and mingle with the lemon, creating a savory sauce that coats the shrimp and asparagus alike. When they’re opaque and just curled, you’re ready!

Step 6: Add Fresh Parsley and Serve

Top everything with a generous sprinkle of chopped parsley as soon as it comes out of the oven. This last green touch isn’t just garnish—it adds freshness that wakes up the whole pan. Serve your Sheet pan Asparagus and Shrimp sizzling hot for the best flavor and texture.

How to Serve Sheet pan Asparagus and Shrimp

Garnishes

Don’t underestimate the power of a little extra brightness: scatter more chopped parsley or fresh dill over the platter, and serve with lemon wedges for extra tang. A sprinkle of flaky sea salt or a dash of red pepper flakes can add a bonus layer of flavor and crunch for those who love a little surprise.

Side Dishes

Sheet pan Asparagus and Shrimp pairs effortlessly with fluffy rice, tender quinoa, or even a crusty chunk of sourdough bread to soak up every last drop of buttery, garlicky goodness. For a lighter meal, try a simple mixed greens salad with a sharp vinaigrette or a quick orzo tossed with olive oil and herbs.

Creative Ways to Present

To wow guests or make weeknights feel special, try serving your Sheet pan Asparagus and Shrimp straight from the hot tray family-style, or arrange everything on a beautiful platter with extra lemon slices for color. If you’re meal-prepping, pack it into bowls with your grain of choice and a handful of cherry tomatoes or sliced avocado for effortless lunches all week.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Sheet pan Asparagus and Shrimp (lucky you!), let everything cool to room temperature first, then transfer to airtight containers. It’ll stay fresh in the fridge for up to 2 days without losing its tender texture or bright flavors.

Freezing

While shrimp can be frozen, the texture of roasted asparagus is best enjoyed fresh, so freezing the full dish isn’t ideal. However, if you need to freeze the shrimp alone, pop it in a freezer-safe bag as soon as it cools. Thaw gently in the fridge and reheat as directed below for best results.

Reheating

To bring leftovers back to life, spread shrimp and asparagus on a baking sheet and warm in a 325-degree oven for about 8 minutes. This method helps keep the vegetables vibrant and the shrimp juicy—microwaving can work in a pinch, but the textures will be softer.

FAQs

Can I use frozen shrimp for Sheet pan Asparagus and Shrimp?

Absolutely, just make sure to thaw and pat your shrimp dry before tossing with oil and seasonings. This helps them roast beautifully without extra water steaming things up on the pan.

What other veggies can I add?

Broccolini, bell peppers, or snap peas all cook up quickly and look gorgeous alongside asparagus—just keep pieces similar in size for even roasting, and add heartier veggies a bit earlier, if needed.

Can I substitute the butter?

Yes! For a dairy-free twist, swap in vegan butter or a drizzle of extra olive oil. You’ll still get that luxurious finish and a silky, flavorful “sauce” for the Sheet pan Asparagus and Shrimp.

Is this recipe spicy?

Not at all as written, but you can absolutely add a sprinkle of red pepper flakes or even a dash of your favorite hot sauce to kick things up a notch before roasting the shrimp.

How do I know my shrimp are done?

Shrimp are ready as soon as they turn opaque and curl into “C” shapes—overcooking makes them tough, so keep a close eye during that final few minutes in the oven for perfectly tender results.

Final Thoughts

Sheet pan Asparagus and Shrimp brings together everything I love about home cooking: bold flavor, fresh ingredients, practically zero mess, and that satisfying feeling of making something special with hardly any fuss. Give it a try—your weeknight dinners (and your tastebuds) will thank you!

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