Imagine dinner that requires minimal cleanup and delivers vibrant flavor—this Sheet Pan Lemon Butter Garlic Shrimp with Asparagus is just that. By combining shrimp with fresh asparagus and infusing them with garlic and lemon, you get a meal that’s both quick to prepare and a delight in every bite.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick and easy preparation for busy weeknights.
- Uses one pan, keeping cleanup simple.
- Light, healthy ingredients that don’t compromise on taste.
- Versatile enough for pairing with rice, pasta, or crusty bread.
Ingredients
- Cooking spray: For greasing the sheet pan, ensuring ingredients don’t stick.
- 1 pound fresh asparagus, trimmed: Provides a crisp-tender contrast to the shrimp.
- 2 tablespoons olive oil, divided: Adds richness and helps with roasting; can substitute with avocado oil.
- 4 cloves garlic, minced: Essential for a robust savory note.
- Salt, divided: Enhances flavors; adjust to taste.
- 1 pinch ground black pepper, divided: Adds a subtle heat; use freshly ground for best results.
- 1 ½ pounds uncooked medium shrimp, peeled and deveined: Quick-cooking protein for a satisfying meal.
- 1 teaspoon paprika: Provides color and mild spice; substitute with smoked paprika for a deeper flavor.
- 3 tablespoons butter, cubed: Melts to a silky sauce coating the shrimp and asparagus; replace with margarine if needed.
- 3 tablespoons lemon juice: Adds acidity and brightness, essential for balance.
How to Make It
Step 1: Prep the Sheet Pan
Preheat your oven to 400°F. Spray a large sheet pan with cooking spray to prevent the asparagus and shrimp from sticking. Arrange the trimmed asparagus in a single layer on one side of the pan. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper, tossing to coat evenly.
Step 2: Prepare the Shrimp
In a large bowl, combine the peeled and deveined shrimp, minced garlic, and the remaining olive oil. Sprinkle with paprika, a balanced amount of salt and pepper, and mix well. Arrange the shrimp in a single layer on the other side of the sheet pan beside the asparagus.
Step 3: Bake and Broil
Distribute cubes of butter evenly over the shrimp and asparagus. Squeeze the lemon juice over everything, emphasizing the shrimp. Bake in the oven for 12-15 minutes, or until the shrimp are opaque and asparagus is tender-crisp. For an extra golden finish, broil for an additional minute.
Step 4: Serve Immediately
Remove the sheet pan from the oven and serve the shrimp and asparagus immediately, spooning any pan juices over each serving for added flavor. Pair it with your favorite side, such as rice or crusty bread, to soak up the flavorful sauce.
Recipe FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat dry to remove excess moisture, which ensures they roast properly.
What if I don’t have asparagus?
You can substitute with other vegetables that roast well, such as green beans or zucchini, adjusting cooking time as needed to ensure they are cooked through.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or the microwave to avoid overcooking the shrimp.
