Sheet Pan Garlic Shrimp and Asparagus
Juicy garlic shrimp and tender roasted asparagus cooked together on one sheet pan in 25 minutes, with a staggered roasting method that keeps the shrimp plump.
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.
Notes
Nutrition values are an estimate per serving. Thick asparagus may need 2 to 3 extra minutes before the shrimp goes on the pan. Use raw shrimp, since pre-cooked shrimp turns rubbery. Leftovers keep in the refrigerator for 2 to 3 days.