Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful and perfect for those busy weeknights!
Oh the days when getting home and starting that from scratch dinner at 6:30 was no big deal because, well, it was only 6:30! Now, with a little one who has a bedtime at 7:00 and an exhausted mom who likes to be in bed no later than 9:00, dinner needs to be fast but not suffer in quality, freshness, or have any less from scratch flair. So with the asparagus and shrimp we had in our fridge, we wanted a meal that was fast and easy. Helllooo Sheet Pan Shrimp and Asparagus!
I can totally see how people fall into the boxed or frozen super processed dinner during the week. Trust me, there have been times when I felt like I couldn't (and didn't) manage anything else. Except you really can have fresh, homemade meals fast. With already deveined, shelled shrimp (I like to keep the tails on), this comes together really quickly 15 minutes kind of quickly.
- Asparagus - Fresh and trimmed. Trimmed being removing that tough end. You can do this either by just giving a quick chop of them, or by bending them and letting the spear tell you where the tough end is, as that's where it will snap off.
- Shrimp - See our notes below about fresh vs. frozen.
- Fresh Garlic - Do we even have any dinner recipes here without it?
- Lemon Juice - Fresh squeezed or bottled, whatever you have.
- Spice - We love crushed red pepper, paprika, and salt - all totally adjustable to taste! We've also used onion powder too.
- Oil - Olive oil is always our favorite, but you could of course use your favorite oil or butter.
Raw, Cooked, or Frozen Shrimp
Which to use? Well, this is completely up to you! But, if you're going for the most "fresh" then truly, Frozen Uncooked is actually the freshest!
Frozen Uncooked: It seems counterintuitive, however, the frozen uncooked has likely been frozen very close to when it was harvested, which means the time from when they came out of the water to being frozen is very short. This means that they're going to have the freshest flavor.
Fresh from the Seafood Counter: Although this may seem more "fresh" than the bag that's frozen, it's really not! Because every second more that the shrimp is out of the water, it's losing a little bit of it's freshness and shrimp-y flavor. Also, it's likely that this shrimp was previously frozen and then thawed by your supermarket, or they were actually frozen and then thawed for the little ice mound that they're on. This means that if you are buying shrimp from your seafood counter, it's important to use it right away and not re-freeze it.
REAL Fresh: This means that you're lucky enough to have access to a market like Pike's Place Fish Market in Seattle or another fresh fish market where you know that the shrimp have just come off of boat!
Frozen Cooked: This of course would be the least "fresh" option, however, still a good one! Typically all you need to do with this shrimp is thaw and then eat (although make sure it's coming from a reputable source), or you can thaw and just heat through.
So Easy to Make
Step 1: Mix the oil and your chosen spices into a bowl. Separate out a tablespoon of the oil mixture, then add the shrimp and give a good mix to coat.
Step 2: Add your asparagus to a foil lined baking sheet and use that tablespoon of reserved oil mixture to drizzle on asparagus.
Step 3: Roast the asparagus for about 5-6 minutes. This way your shrimp (which cooks so much faster) will not over cook. If you asparagus is really thick, cook up to 8 minutes.
Step 4: Add that marinated shrimp (and a couple of lemon slices) to the baking sheet and then toss back in the oven for another 5-6 minutes.
We love to whip this Sheet Pan Shrimp and Asparagus up when we have some leftover rice or quinoa in the fridge from another dish. Or whip up a quick mashed potato or your other favorite potato side dish and you have a complete, super healthy, fresh meal with some fresh asparagus and shrimp!
Other 15 Minute Favorites
- 15 Minute Garlic Fried Noodles
- 15 Minute Garlic Butter Chicken
- 15 Minute Garlic Parmesan Zoodles
- 15 Minute Mustard Green Beans
- Super Easy Vegetarian Fried Rice
Sheet Pan Shrimp and Asparagus
- 1 lb shrimp peeled and de-veined
- 1 lb asparagus trimmed
- 3 large garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Juice from 1/2 a lemon about 1 tablespoon
- fresh ground pepper to taste
- Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.
- Mix together garlic, olive oil, red pepper flakes, paprika, salt, and pepper in a small bowl.
- Place trimmed asparagus on sheet and drizzle 1 tablespoon of the mixture on the asparagus. Roast for 6 minutes.
- Add the rest of the oil mixture to shrimp and mix well to coat all of the shrimp.
- When asparagus is done, remove from oven and then add lemon juice to the shrimp mixture and toss to coat again (if lemon is added too early, the citrus will begin to 'cook' the shrimp).
- Add shrimp to sheet pan with asparagus, one at a time with tongs, shaking excess oil off.
- Roast for another 5-6 minutes, or until shrimp is opaque.
- Serve with your favorite pasta or rice!
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