This delicious Sheet Pan Shrimp & Asparagus dinner is so easy! My family loves this meal which is done in a flash!
Sheet Pan Shrimp & Asparagus
So we made a huge discovery within our family a few weeks ago…our pickiest eater who happens to be our youngest daughter will actually eat shrimp. Who knew? Truly I know we’ve tried getting her to eat shrimp through the years resulting in pure refusal. Suddenly, it’s her fave.
When we land on a favorite food for this picky eater, you’d better bet I take full advantage and prepare that food as much as possible. This led to today’s recipe: Sheet Pan Shrimp & Asparagus. Would you believe she loves asparagus too? The stars definitely aligned and mom couldn’t be happier.
Sheet Pan Shrimp & Asparagus is a crazy simple meal to make. Ideal for busy weeknights, the hardest part is remembering to thaw the shrimp if you are using frozen. And yes, by all means, use frozen.
Meals that are stupidly simple such as sheet pan dinners are a welcome delight in my kitchen. The ease of preparation, cooking and we cannot forget the all-important step of the cleanup, each of those steps is a snap.
What I really like about this recipe, in particular, is how fast it’s prepped and done. Shrimp cook quickly, which is one reason it’s a great busy night meal. You can prep everything ahead of time and simply pop into onto a sheet pan when you are ready to cook.
At the moment I’m watching my carbs, not eliminating them, just being more cautious about what I’m devouring. This meal is a regular on my menu planning for this reason, and that child #6 will eat it and wholeheartedly enjoy it.
What ingredients do you need for Sheet Pan Shrimp & Asparagus?
- Shrimp
- Olive oil
- Butter
- Seasonings: garlic powder, paprika, onion powder, crushed red pepper flakes
- Lemon juice
- Asparagus
- Salt & pepper
- Parmesan cheese
- Parsley
Some tips I’d like to share:
- Frozen shrimp works great, thaw according to package directions.
- Slender asparagus works well, if the pieces are too large they may not cook in the time mentioned.
- Like things a little spicier, feel free to amp up the flavors. Maybe even with some Cajun seasoning.
- Freshly squeezed lemon juice is preferred.
- When I’m not watching carbs, I like to serve this dish alongside Lemon Parmesan Orzo.
- The recipe can easily be doubled for a larger serving.
Simple steps for making this recipe:
Preheat your oven to 400° degrees F. Spray your baking sheet with non-stick spray or line with parchment paper. In a large bowl, toss shrimp in olive oil and melted butter.
Add garlic powder, smoked paprika, onion powder, and crushed red pepper flakes to the bowl and toss again. Set aside.
Trim ends of asparagus spears, and add to another large bowl. Toss in olive oil. Add salt, pepper, and garlic powder, toss again.
Add shrimp to one end of your baking sheet. Drizzle fresh lemon juice over the shrimp. Bake for 5 minutes. Remove the baking sheet from the oven, add prepared asparagus to the other end. Bake for an additional 10 minutes, until asparagus, is bright green and your desired level of crunchiness, and shrimp are cooked through and pink.
Once finished, sprinkle parmesan cheese over asparagus and freshly chopped parsley over the shrimp.
Serve immediately.
Other amazing shrimp recipes to try:
- Grilled Shrimp Alfredo Flatbread
- Sesame Cilantro Lime Shrimp
- Popcorn Shrimp Nachos
- Orange Shrimp Cocktail
How about a tasty beverage to enjoy alongside:
- Sparkling Peach Vodka Cocktail
- Kentucky Lemonade
- Adult Cherry Limeade
- Bellini Peach Raspberry Iced Tea {Starbucks Copycat}
Sheet Pan Shrimp & Asparagus
This delicious Sheet Pan Shrimp & Asparagus dinner is so easy! My family loves this meal which is done in a flash!
Ingredients
Shrimp:
- 1 pound medium shrimp, peeled & deveined
- 1 Tablespoon olive oil
- 1/4 cup butter, melted
- 2 teaspoons garlic powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 2 Tablespoons lemon juice
Asparagus
- 1 pound fresh asparagus, trimmed
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/8 cup parmesan cheese
- OPTIONAL: chopped fresh parsley for garnish
Instructions
Preheat your oven to 400° degrees F.
Spray your baking sheet with non-stick spray or line with parchment paper.
In a large bowl, toss shrimp in olive oil and melted butter.
Add garlic powder, smoked paprika, onion powder, and crushed red pepper flakes to the bowl and toss again. Set aside.
Trim ends of asparagus spears, and add to another large bowl. Toss in olive oil. Add salt, pepper, and garlic powder, toss again.
Add shrimp to one end of your baking sheet. Drizzle fresh lemon juice over the shrimp. Bake for 5 minutes.
Remove the baking sheet from the oven, add prepared asparagus to the other end.
Bake for an additional 10 minutes, until asparagus, is bright green and your desired level of crunchiness, and shrimp are cooked through and pink.
Once finished, sprinkle parmesan cheese over asparagus and freshly chopped parsley over the shrimp.
Serve immediately.
Notes
Frozen shrimp works great, thaw according to package directions.
Slender asparagus works well, if the pieces are too large they may not cook in the time mentioned.
Freshly squeezed lemon juice is preferred.
The recipe can easily be doubled for a larger serving.
Find this recipe and more at Meal Plan Monday and the Weekend Potluck!
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