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sheet and asparagus on sheet pan

Sheet Pan Shrimp and Asparagus

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 372kcal
Shrimp and Asparagus cooked on a sheet pan, covered in lemon juice, butter and garlic - what's not to love!
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For the Asparagus:

  • 2 Pounds thin asparagus trimmed
  • 2 Tablespoons olive oil
  • 1 Teaspoon minced garlic
  • ½ teaspoon kosher sea salt
  • ¼ teaspoon fresh ground black pepper

For the Shrimp:

  • 2 Pounds raw medium shrimp peeled and deveined
  • 2 Tablespoons olive oil
  • 3 Teaspoons minced garlic
  • 1 Teaspoon salt
  • ½ Teaspoon paprika
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon red pepper flakes
  • 6 Tablespoons fresh parsley chopped
  • 3 Tablespoons lemon juice
  • 6 Tablespoons butter cubed


  • Preheat oven to 400°F and prepare a sheet pan with silicone baking mat or foil then spray with cooking spray.
  • Place asparagus on a cooking sheet then drizzle with olive oil. Sprinkle on minced garlic and seasoning then toss to coat.
  • Arrange in a single layer and bake 10 minutes.
  • Meanwhile, prepare shrimp by removing the tails then place in a large bowl.
  • Add seasoning then toss to coat.
  • Remove pan from oven and push cooked asparagus to one side, keeping in a single layer.
  • Place shrimp in a single layer on the other half of the sheet pan.
  • Place butter cubes on asparagus.
  • Roast for an additional 10 minutes. Shrimp is done when it forms a “c” shape and is pink in color.
  • Remove from oven and drizzle with lemon juice. Serve with rice.


Calories: 372kcal | Carbohydrates: 8g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 411mg | Sodium: 1864mg | Potassium: 462mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1937IU | Vitamin C: 24mg | Calcium: 267mg | Iron: 7mg