Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful, and perfect for those busy weeknights!
Gone are the days when my husband and I could leisurely make a from scratch dinner after work without anything else to do. But now with a little one who has an early bedtime (and an exhausted mom who would like to have one) dinner needs to be fast but not suffer in quality, freshness, or have any less from scratch flair. Helllooo Sheet Pan Shrimp and Asparagus! Easy, delicious, and ready in just 15 minutes!
Ingredients Needed
- 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 are 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 not! Because every second that the shrimp is out of the water, it's losing a little bit of its 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 the boat!
So Easy to Make
Step 1: Mix the oil and your chosen spices into a bowl. Keep 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 to drizzle on the asparagus.
Step 3: Roast the asparagus for about 5-6 minutes. This way your shrimp (which cooks so much faster) will not overcook. If your asparagus is really thick, cook it for 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.
And done! Sheet Pan Shrimp and Asparagus! Ready fast and sooo incredibly easy to make!
Serve it With
Other 15-Minute Favorites
- 15 Minute Garlic Butter Chicken
- 15 Minute Garlic Parmesan Zoodles
- 15 Minute Mustard Green Beans
- Greek Orzo Salad
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Sheet Pan Shrimp and Asparagus
Equipment
Ingredients
- 2 lbs shrimp peeled and de-veined
- 1 lb asparagus trimmed
- 3 large garlic cloves minced
- 3 tablespoons olive oil divided
- 1/4 - 1 teaspoon red pepper flakes adjust to your own heat level
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Juice from 1/2 a lemon about 1 tablespoon
- fresh ground pepper to taste
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.
- Mix together garlic, 2 tablespoons of olive oil, red pepper flakes, paprika, salt, and pepper in a small bowl.
- Place trimmed asparagus on sheet and drizzle the other 1 tablespoon of olive oil on the asparagus. Roast for in the oven for 6 minutes.
- Add the rest of the oil mixture to the shrimp and mix well to coat all the shrimp.
- When the asparagus is done, remove it from the 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 the sheet pan with asparagus with tongs, shaking excess oil off.
- Roast for another 5-6 minutes, or until shrimp is opaque.
- Serve and enjoy on its own or with your favorite pasta or rice!
Gam
Have you ever tried cooking the shrimp from frozen rather than thawing first?
Tracy
Hi Gam! You know, I haven't tried it but I don't see why not! I would just give them a little rinse to help remove any ice crystals or separate any that are stuck together. I haven't tried it yet, but I will and will update the recipe card and notes when I do.
Alexandra Shunk
I lovee this idea!! I can never say no to shrimp and doing both in one shot is genius!!
Claudia Lamascolo
I just love how easy this recipe is and flavorful indeed . I know my family will love this one
Amy | The Cook Report
I love how easy and light this is!
Jacqueline Debono
I love sheet pan dinners for weeknights! This one looks really good! Asparagus and shrimp is a great combination!
Valentina
I really love a healthy dinner like this - so packed with flavor! That shrimp is gorgeous and calling my name!
barb
tasty, filling , easy clean up. who could ask for more. will make this often. can't wait for really fresh quality asparagus from the farmers market this spring. this is a five star recipe for sure.
Tracy
SO glad to hear you enjoyed it, Barb!! It's delicious any time of the year, but yes, with farm fresh asparagus - it's out of this world! 😀
Katie
This was so good! Do you have the nutritional info for the recipe?
Tracy
Hi Katie! So glad you enjoyed it and thank you for asking!! I just added it below the recipe 🙂
Amanda
I LOVE how quickly shrimp cook up for dinner. It lets you have something on the table that feels fancy, but really took little time at all to prepare. Love the little bit of spice that you added to the dish with the red pepper flakes. So perfect with the shrimp and asparagus! Such a great way to cook for a weeknight - roast it on one pan, and done!