Sheet pan garlic shrimp and asparagus is a one-pan dinner with juicy roasted shrimp, tender-crisp asparagus, and plenty of garlic, all finished with a squeeze of lemon. It takes about 10 minutes to prep and 15 minutes in the oven, so dinner is on the table in 25 minutes with almost no cleanup.
The trick is timing. Asparagus needs a head start in the oven, and shrimp goes on the pan later so it stays plump instead of turning rubbery. If you prefer cooking on the stovetop, try the lemon garlic shrimp and asparagus skillet, which uses the same flavors in about 20 minutes.
Table of Contents
Why This Sheet Pan Garlic Shrimp and Asparagus Works
Shrimp cooks in a few minutes, while asparagus takes a little longer. Roasting them in two stages lets both finish at the same moment.
- The asparagus roasts alone for 6 minutes first, so it gets lightly browned edges before the shrimp joins the pan.
- Tossing the shrimp with oil and garlic keeps it moist in the high heat of a 400°F oven.
- Lemon juice goes on at the end, so the acid brightens the dish without starting to firm up the raw shrimp early.
- Everything bakes on a single pan, which means one dish to wash.
Ingredients for Sheet Pan Garlic Shrimp and Asparagus
- 1 pound large raw shrimp, peeled and deveined, thawed if frozen
- 1 pound asparagus (1 bunch), woody ends trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped fresh parsley (optional)
- Pinch of red pepper flakes (optional)
How to Make Sheet Pan Garlic Shrimp and Asparagus
1. Heat the oven. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. Roast the asparagus. Spread the asparagus on the pan. Drizzle with 1 tablespoon of the olive oil, add half of the garlic, and season with a pinch of salt and pepper. Toss with your hands, then spread into a single layer. Roast for 6 minutes.
3. Season the shrimp. While the asparagus roasts, pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with the remaining 2 tablespoons olive oil, the remaining garlic, the rest of the salt and pepper, and the red pepper flakes if using.
4. Add the shrimp. Remove the pan from the oven and push the asparagus to one side. Spread the shrimp in a single layer on the empty side of the pan. Do not crowd them, or they will steam instead of roast.
5. Finish roasting. Return the pan to the oven and roast for 6 to 8 minutes, until the shrimp are pink, opaque, and curled into a loose C shape. Thicker asparagus may need an extra couple of minutes, so give it a 3-minute head start on the pan before adding the shrimp if your spears are fat.
6. Finish with lemon. Squeeze the lemon juice over everything, sprinkle with parsley, and serve right away with lemon wedges.
How to Serve Sheet Pan Garlic Shrimp and Asparagus
Spoon the shrimp and asparagus over cilantro lime rice, toss them with hot pasta, or serve with crusty bread to soak up the garlicky pan juices. For a pasta night, the quick shrimp linguine and the creamy shrimp scampi pasta are good ideas to rotate in when you want more sauce.
How to Store and Reheat Sheet Pan Garlic Shrimp and Asparagus
Shrimp has the best texture right out of the oven. Leftovers keep in an airtight container in the refrigerator for 2 to 3 days. Reheat gently in a skillet over low heat with a teaspoon of water or oil for 2 to 3 minutes, or eat the leftovers cold over a salad.
Shrimp is done when its flesh is pearly and opaque, as the Fight BAC! seafood guidelines from Texas A&M AgriLife Extension describe. Avoid reheating shrimp more than once, since repeated heating toughens it.
Tips and Variations
- Dry the shrimp. Patting the shrimp dry helps the oil and garlic cling and gives a better roasted surface.
- Use raw shrimp. Pre-cooked shrimp turns rubbery when cooked a second time.
- Add butter. Dot the pan with a few small pieces of butter when the shrimp goes in for a richer sauce.
- Add color. Toss in halved cherry tomatoes or sliced bell pepper with the asparagus.
- Change the flavor. A teaspoon of smoked paprika or a little lemon zest gives the shrimp a different twist.
- Watch the size. Jumbo shrimp needs a minute or two longer, and small shrimp needs a minute or two less.
Frequently Asked Questions
How long do you roast shrimp and asparagus on a sheet pan?
Roast the asparagus for 6 minutes at 400°F, then add the shrimp and roast for 6 to 8 minutes more. The total oven time is about 12 to 14 minutes.
How do I know when the shrimp is done?
Cooked shrimp is pink and opaque with flesh that looks pearly white, and it curls into a loose C. A tight, closed O shape usually means it is overcooked.
Can I use frozen shrimp?
Yes. Thaw it in the refrigerator overnight or in a bowl of cold water for about 15 to 20 minutes, then pat it very dry before seasoning.
Do I need to peel the asparagus?
No. Snap off or trim the tough woody ends and leave the rest. Very thick spears can be peeled lightly near the bottom if you like.
What can I serve with shrimp and asparagus?
Rice, pasta, quinoa, or crusty bread all work well. A squeeze of lemon and a simple green salad round out the meal.
Sheet Pan Garlic Shrimp and Asparagus
Ingredients
Main Ingredients
- 1 lb large raw shrimp peeled and deveined, thawed if frozen
- 1 lb asparagus woody ends trimmed
- 3 tbsp olive oil divided
- 4 cloves garlic minced and divided
- ½ tsp salt divided
- ¼ tsp black pepper divided
- 1 tbsp fresh lemon juice plus lemon wedges for serving
- 2 tbsp chopped fresh parsley optional
- 1 pinch red pepper flakes optional
Instructions
Cooking
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Spread the asparagus on the pan. Drizzle with 1 tablespoon of the olive oil, add half of the garlic, and season with a pinch of salt and pepper. Toss and spread into a single layer. Roast for 6 minutes.
- Pat the shrimp very dry. Toss with the remaining 2 tablespoons olive oil, the remaining garlic, the rest of the salt and pepper, and the red pepper flakes if using.
- Push the asparagus to one side of the pan and spread the shrimp in a single layer on the empty side.
- Roast for 6 to 8 minutes, until the shrimp are pink, opaque, and curled into a loose C shape.
- Squeeze the lemon juice over the pan, sprinkle with parsley, and serve right away with lemon wedges.
