Sheet Pan Lemon Garlic Shrimp and Asparagus
A vibrant and flavorful dish featuring succulent shrimp and tender asparagus, all roasted together with a zesty lemon garlic marinade. Perfect for a quick weeknight dinner!
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Ingredients
Yields 4 servings
- (1 lb) shrimp, peeled and deveined
- (1 lb) asparagus, trimmed
- (1/4 cups) olive oil
- (4 cloves) garlic, minced
- (1) lemon, zested and juiced
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) red pepper flakes (optional)
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, whisk together 1/4 cup olive oil, 4 cloves minced garlic, the zest and juice of 1 lemon, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (if using). Add 2/4 teaspoon black pepper and 2/4 teaspoon red pepper flakes (optional).
- 3
On a large sheet pan, arrange 1 lb trimmed asparagus and pour half of the lemon garlic mixture over it. Toss to coat.
- 4
Spread the asparagus to one side of the sheet pan. Add 1 lb peeled and deveined shrimp to the other side of the pan and pour the remaining lemon garlic mixture over the shrimp. Toss gently to coat.
- 5
Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the asparagus is tender.
- 6
Remove from the oven and garnish with 1 tablespoon chopped fresh parsley before serving.
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