Sheet Pan Shrimp and Asparagus

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Are you tired of turkey and leftovers?  I’m ready for something a bit different.  This Sheet Pan Shrimp and Asparagus recipe is a light and delicious dinner. If you’re cutting down on carbs and wanting to eat a lighter meal, this is the perfect combination of meat and veggies!  Not a fan of shrimp – neither is my husband.  I’ll let you know how I make it for him.  

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This is one of my summer times go-to meals, as once the weather tends to get a bit warmer, I like to eat lighter meals as well. And even though I like eating lighter meals, this doesn’t mean that I want to cut down on the flavor, at all. In fact, when I’m eating a bit less, I want to taste it more!  But, that’s not to say a light meal isn’t a welcome change from all the comfort foods we tend to eat during the cooler weather.

This is where this fun shrimp and asparagus recipe is one of my favorites. It’s a simple dish with bold and complex flavors. I truly love every single bite. 

Sheet pan meals are a way to make dinner all in in one pan for ease and and less mess at the end.  

Sheet Pan Shrimp and Asparagus

I love eating shrimp. I could probably eat it every single day and still never get tired of it. It’s a great way to get protein into my diet while being low in calories and fat. 

It’s also a great ingredient to cook with because it holds in the flavors and tastes well. Pairing it up with asparagus is truly a delicious combination. 

Can you keep and cook up the trimmed asparagus ends?

My answer is no. They’re too tough for me to want to keep them and cook them up. I believe I read one time somewhere where people kept them and added them to soups and things such as that. I suppose if you’re adding them to something that cooks low and slow, it might work in making them soften up to eat. 

Are you ready to learn how to make this simple sheet pan dinner recipe? 

Ingredients needed to make this Sheet Pan Shrimp and Asparagus Recipe

For the shrimp:

• 1 lb. medium shrimp peeled and deveined
• 1 tbsp. Olive oil
• ¼ cup butter, melted
• 2 tsp. Garlic powder
• ¼ tsp. Smoked paprika
• 1 tsp. Onion powder
• ⅛ tsp. Crushed red pepper flakes (optional)
• 2 tbsp. Freshly squeezed lemon juice
• Fresh parsley for garnish

For the Asparagus:

• 1 lb. asparagus- we always use skinnier asparagus spears, adjust cook times for bigger asparagus.
• 1 tbsp. Olive oil
• ¼ tsp. Salt
• ¼ tsp pepper (optional)
• ½ tsp garlic powder
• ¼ cup parmesan cheese

How to make Asparagus and Shrimp in the Oven

Preheat your oven to 400 degrees.

Spray your baking sheet with non-stick spray.  

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 in the 400-degree oven for 5 minutes.

Remove the baking sheet from the oven, add asparagus to the other end.

Bake for an additional 10 minutes, until the asparagus is bright green and your desired level of crunchiness and shrimp are cooked through and pink.

Once finished, sprinkle parmesan cheese over asparagus.

Serve immediately.

Take a bite.

Want easier cleanup?  I line the baking sheet with aluminum foil.

Hint for non-shrimp lover.  I will prepare half of the  same recipe, but use strips of chicken breast.  This is cooked on a separate bakign sheet. I cut boneless chicken breast into thin strips then cook for about 15 – 20 minutes.  This can vary on the size and thickness of the chicken.

How to reheat shrimp

This can be a bit tricky as you don’t want to overcook shrimp. I like to add them to a skillet and heat them up on low on the stove. I find that this is the easiest way to heat shrimp so that you don’t overcook and make them chewy. Microwave isn’t a good idea.

How do you know if shrimp is overcooked?

There are a few visual signs to pay attention to. If you overcook shrimp, they might look a bit shriveled up and even shrink down super small as well. They should just turn pink and they are done.

Are you ready to make this simple shrimp recipe yourself? I can’t wait to hear what you think! 

More Shrimp and Sheet Pan Recipes 

• Roasted Shrimp & Broccoli Penne
• Sheet Pan Chili Lime Beef Fajitas
• Sheet Pan Roasted Chicken Breasts and Summer Veggies

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