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This Sheet Pan Lemon Shrimp and Asparagus is a bright, fresh meal that comes together with minimal effort. The lemon infuses everything with sunny zing, while the shrimp and asparagus cook up perfectly tender. It’s the perfect weeknight sheet pan dinner.

Recipe Overview

Why You’ll Love This Sheet Pan Lemon Shrimp and Asparagus

Effortless cleanup: Everything cooks together on one pan.
Incredibly fast and fresh: Ready in about 20 minutes.
Endlessly adaptable: Swap veggies or add cherry tomatoes.
Perfectly balanced textures: Tender shrimp and crisp-tender asparagus.

Ingredients & Tools

1 lb large raw shrimp, peeled and deveined
1 lb fresh asparagus, woody ends trimmed
3 tbsp olive oil, divided
4 cloves garlic, minced
1 large lemon, zested and juiced
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

Tools: A large sheet pan, parchment paper (for easier cleanup), a microplane or zester, a small bowl for mixing the marinade.

Notes: Using good quality, large shrimp is key here—they won’t overcook as quickly. And don’t skip the fresh lemon zest; it packs an incredible aromatic punch that bottled juice just can’t match.

Nutrition (per serving)

Calories:	245 kcal
Protein:	25 g
Fat:	12 g
Carbs:	8 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small but crucial step. Moisture is the enemy of a good sear, and dry shrimp will roast rather than steam, giving you a much better texture.
Don’t crowd the pan. Make sure the shrimp and asparagus are in a single layer with a little space between them. If they’re piled on top of each other, they’ll steam and become soggy.
Use a hot oven. A high temperature, around 400°F (200°C), is your friend here. It ensures everything cooks quickly, the asparagus gets tender, and the shrimp stay juicy without turning rubbery.
Fresh lemon is non-negotiable. The zest and juice from a real lemon provide a vibrant, fresh flavor that bottled lemon juice simply can’t replicate. It makes all the difference.

How to Make Sheet Pan Lemon Shrimp and Asparagus

Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This little step makes cleanup an absolute breeze. While the oven heats up, pat your peeled and deveined shrimp thoroughly dry with paper towels—this is the secret to getting them nicely cooked instead of steamed.

Step 2: In a large bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, lemon zest, lemon juice, oregano, and red pepper flakes (if using). You’ll notice the aroma is already incredible. Season generously with salt and black pepper. This simple marinade is the flavor powerhouse of the whole dish.

Step 3: Add the dry shrimp to the bowl and toss them gently to coat in the marinade. Set them aside for just a few minutes—no need for a long marinate. Meanwhile, place the trimmed asparagus on the prepared sheet pan. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper, then toss to coat.

Step 4: Spread the asparagus out in a single layer on one half of the sheet pan. Now, take the marinated shrimp and arrange them in a single layer on the other half of the pan. You want everything to have its own space to cook properly. The goal is to avoid overcrowding at all costs.

Step 5: Roast in the preheated oven for 8-10 minutes. You’re looking for the shrimp to be pink, opaque, and curled, and the asparagus to be tender-crisp and slightly charred at the tips. The cooking time can vary a bit depending on the size of your shrimp and the thickness of your asparagus, so keep an eye on it.

Step 6: Remove the pan from the oven. The juices from the shrimp and lemon will have mingled on the pan, creating a delicious, light sauce. Drizzle this over everything. Garnish with the freshly chopped parsley for a pop of color and freshness. Serve immediately while it’s hot and wonderfully aromatic.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp and asparagus become watery when thawed.
Reviving: Reheat gently in a skillet or low oven to retain texture.

Serving Suggestions

Complementary Dishes

Fluffy quinoa or couscous — These grains are fantastic for soaking up the delicious lemony pan juices. They keep the meal light but satisfying.
Crusty, warm bread — A slice of sourdough or a baguette is perfect for mopping up every last bit of that garlicky lemon sauce from your plate. It’s a must.
A simple arugula salad — The peppery bite of arugula dressed with just a little olive oil and lemon juice complements the main dish without overpowering it.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes mirror the lemon in the dish beautifully, creating a really harmonious pairing that feels refreshing.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each mouthful taste bright and new.
A light lager or pilsner — The crisp, clean finish of a cold beer cuts through the richness of the olive oil and complements the garlic notes perfectly.

Something Sweet

Lemon sorbet — It continues the citrus theme in a refreshing, palate-cleansing way. It’s the perfect light ending to the meal.
Almond biscotti — Their subtle nuttiness and crunchy texture are a lovely contrast to the soft, savory main course, especially when dipped in coffee.
Fresh berry salad with mint — A mix of strawberries, blueberries, and raspberries with a hint of mint feels fresh, simple, and just sweet enough.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left in the oven for just a minute or two too long. Pull them out as soon as they turn pink and opaque.
Using frozen shrimp without thawing properly. If you use frozen shrimp, thaw them completely in the refrigerator and pat them very dry. Otherwise, they’ll release a ton of water and steam everything on the pan.
Skipping the step of drying the shrimp. I know it seems minor, but that surface moisture will prevent the shrimp from roasting properly and can make the whole dish watery. A quick pat-down makes a world of difference.
Crowding the sheet pan. If the asparagus and shrimp are piled on top of each other, they’ll steam instead of roast. You’ll miss out on those delicious, slightly caramelized edges.

Expert Tips

Tip: Add the asparagus to the oven first. If your asparagus spears are particularly thick, you can pop them in the oven for 4-5 minutes before adding the shrimp. This ensures both components finish cooking at the same

Sheet Pan Lemon Shrimp And Asparagus

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 20 minutes

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Make this easy Sheet Pan Lemon Shrimp and Asparagus in just 20 minutes for a healthy, flavorful weeknight dinner. Get the simple one-pan recipe and cook it tonight!

Ingredients

For the main ingredients:

1 lb large raw shrimp (peeled and deveined)
1 lb fresh asparagus (woody ends trimmed)
3 tbsp olive oil (divided)
4 cloves garlic (minced)
1 large lemon (zested and juiced)
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper (to taste)
2 tbsp fresh parsley (chopped, for garnish)

Instructions

01
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. While the oven heats up, pat your peeled and deveined shrimp thoroughly dry with paper towels.
02
In a large bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, lemon zest, lemon juice, oregano, and red pepper flakes (if using). Season generously with salt and black pepper.
03
Add the dry shrimp to the bowl and toss them gently to coat in the marinade. Set them aside for just a few minutes. Meanwhile, place the trimmed asparagus on the prepared sheet pan. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper, then toss to coat.
04
Spread the asparagus out in a single layer on one half of the sheet pan. Now, take the marinated shrimp and arrange them in a single layer on the other half of the pan.
05
Roast in the preheated oven for 8-10 minutes. You're looking for the shrimp to be pink, opaque, and curled, and the asparagus to be tender-crisp and slightly charred at the tips.
06
Remove the pan from the oven. Drizzle the juices from the shrimp and lemon over everything. Garnish with the freshly chopped parsley. Serve immediately.