Sheet Pan Shrimp and Asparagus

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

• Easy Homemade Rice Pilaf
• Coconut Jasmine Rice
• 15 Minute Garlic Fried Noodles
• 20 Minute Cacio e Pepe

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

Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful and perfect for those busy weeknights!

4.93 from 27 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Salt

Prep Time: 3 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 people

Author: Tracy

Equipment

• ▢
  baking sheet

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!

Notes

Storage

Store leftovers in the fridge for up to 3 days.  

Substitutions

Shrimp: Fresh Raw vs. Frozen Shrimp?  You can use either! Just be sure that they’re peeled and deveined. If using frozen, be sure to thaw the shrimp first. 

Red Pepper Flakes: For the least amount of heat, just use 1/4 teaspoon, and for a good rep pepper kick, use a full teaspoon. 

Paprika: You could also use a mixture of other spices, too.  An Italian seasoning would also be delicious or a bit of garlic or onion powder, too.  

 

 

 

Nutrition

Calories: 144kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 304mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1986IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 5mg

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