Make dinner in less than 30 minutes with these quick and easy Lemon Butter Roasted Shrimp and Garlic Asparagus.
Sheet Pan Lemon Butter Garlic Shrimp with Asparagus is a delicious and easy recipe that can be made in one pan, making it a great option for busy weeknights. Here’s how to make it:
- 1 lb large raw shrimp, peeled and deveined
- 1 lb asparagus, trimmed
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, salt, and black pepper.
- Arrange the asparagus on the sheet pan in a single layer. Drizzle half of the lemon butter mixture over the asparagus and toss to coat.
- Bake the asparagus in the preheated oven for 5 minutes.
- While the asparagus is baking, toss the raw shrimp with the remaining lemon butter mixture until evenly coated.
- After the 5 minutes are up, remove the sheet pan from the oven and push the asparagus to the sides of the pan.
- Add the shrimp to the center of the pan, making sure they are in a single layer.
- Bake the shrimp and asparagus for an additional 10-12 minutes, or until the shrimp are cooked through and pink.
- Once done, remove the sheet pan from the oven and sprinkle with chopped fresh parsley.
- Serve the Sheet Pan Lemon Butter Garlic Shrimp with Asparagus immediately, with additional lemon wedges on the side if desired.
Enjoy your delicious and healthy Sheet Pan Lemon Butter Garlic Shrimp with Asparagus!