Roasted Lemon Garlic Butter Shrimp and Asparagus (VIDEO!)

ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS TOSSED WITH CHILI FLAKES AND FRESH PARSLEY IS NOT ONLY BURSTING WITH FLAVOR BUT ON YOUR TABLE IN 15 MINUTES!  NO JOKE! 

This sheet pan Lemon Garlic Butter Shrimp and Asparagus is the easiest, most satisfying meal that tastes totally gourmet.  Stock up on frozen shrimp and you can make this luxurious tasting meal at moment’s notice.  Serve the (customizable heat) spicy garlic shrimp plain or turn it into lemon garlic butter shrimp pasta!

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GARLIC BUTTER SHRIMP AND ASPARAGUS RECIPE VIDEO

Roasted Lemon Garlic Butter Shrimp and Asparagus

I think it’s time for a ONE pan meal, yes?

What about a one pan sheet pan meal in 15 minutes?

What about a One Pan Sheet Pan 15 Minute Meal with juicy, plump shrimp and crisp tender asparagus?

What about One Pan Sheet Pan 15 Minute Lemon Garlic Butter Shrimp and Asparagus?

Yes, yes and yes!

Close up of the shrimp for Roasted Lemon Garlic Butter Shrimp and Asparagus

One of the simplest yet, yet most satisfying meals has to be shrimp.  Its one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp.   And one of the simplest yet most satisfying flavor combinations to pair with shrimp has to be the dynamic trio of lemon, garlic and butter.  Shrimp looooves a good lemon garlic butter bath.   But instead of creating a sautéed lemon garlic shrimp recipe,  we are going to roast our Lemon Garlic Butter Shrimp!

Have you ever roasted shrimp?  It is one of my favorite methods to produce perfectly even cooked shrimp and the hands-off method is foolproof and ridiculously easy.  More importantly, the spice infused oil has longer to permeate the shrimp (6-8 minutes) so as they transform into tender, fragrant, succulent morsels, they drink up the flavor and emerge hot, juicy and exploding with deliciousness.

UPDATE:  Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half!   I slightly modified the recipe to make Sheet Pan Shrimp Scampi as well – you don’t want to miss it!

Showing hoe to make Roasted Lemon Garlic Butter Shrimp and Asparagus

How to Thaw Shrimp

  • There are two options for thawing your shrimp. To quickly thaw, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes.   After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp.  Let shrimp sit an additional 10- 20 minutes.  At this point the shrimp should be completely thawed.
  • The easier way to thaw your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them thaw in the refrigerator overnight.
  • Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to thaw and cook unevenly.

How to make Lemon Garlic Butter Shrimp

  • After your shrimp is defrosted, we are ready to get onto the main event to create a ONE pan meal.   Line a jelly roll pan with foil, add your asparagus then toss with olive oil, garlic, salt and pepper.  The roasting time will depend on the thickness of your asparagus. I use thin asparagus for this recipe and roast for 4 minutes.  If you have medium asparagus, then you’ll want to roast closer to 6 minutes.
  • Next remove the asparagus, push to one side of the pan and add you raw shrimp.   To achieve succulent shrimp perfection, we drizzle our shrimp with olive oil then toss with garlic, salt, pepper, paprika, red chili flakes and fresh parsley, then dollop the shrimp with 2 tablespoons cubed butter and the asparagus with 1 tablespoon butter.
Close up of Roasted Lemon Garlic Butter Shrimp and Asparagus on a pan with lemon.
  • I’ve seen some roasted lemon garlic butter shrimp recipes that use as much as 1 cup (2 sticks!!!) butter so feel free to use more or less butter, but I think the 3 tablespoons is perfect to create buttery shrimp while still feeling good about eating it.  After you roast your shrimp and asparagus for another 6 minutes, you drizzle with fresh, bright lemon juice.
  • The melted butter mingles beautifully with the lemon juice to create a light lemon butter sauce that you can drizzle over rice or pasta.
Pouring butter over top of Roasted Lemon Garlic Butter Shrimp and Asparagus

And there you have One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp.  My favorite kind of shrimp.

Roasted Lemon Garlic Butter Shrimp and Asparagus with parsley garnish and butter.

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A plate with rice of Roasted Lemon Garlic Butter Shrimp and Asparagus.

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©Carlsbad Cravings by CarlsbadCravings.com

One Pan Roasted Lemon Butter Garlic Shrimp and Asparagus bursting with flavor and on your table in 15 MINUTES!  No joke!  The easiest, most satisfying meal that tastes totally gourmet!

Roasted Lemon Butter Garlic Shrimp and Asparagus (VIDEO!)

ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES!  No joke!  This recipe is the easiest, most satisfying meal that tastes totally gourmet.  Stock up on frozen shrimp and you can make this luxurious tasting meal at moment’s notice.  Serve the (customizable heat) spicy lemon garlic butter shrimp plain or turn it into lemon garlic butter shrimp pasta!
Servings: 4 -6 servings
Total Time: 22 mins
Prep Time: 10 mins
Cook Time: 12 mins

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Ingredients

Asparagus

  • 1 pound thin/medium asparagus ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Shrimp

Serve with

  • Pasta
  • Rice

Instructions

  • Preheat oven to 400 degrees F.
  • Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  • Meanwhile, remove tails from shrimp.
  • Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
  • Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
  • Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!
*Weigh your 1½ pounds shrimp with tails on, then remove tails.  If purchase shrimp with the tails already removed, adjust weight accordingly.

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103 Comments

  1. Katie says

    Just made this and it came out fantastic! It’s my cheat day, so I added a BUTTLOAD more calories by butterflying the shrimp and filling with stuffing after seasoning!! Sooo delicious

    • Jen says

      I’m so happy to hear that Katie, thank you! Butterflying and stuffing the shrimp sounds out of this world!

  2. Ashley says

    I just made this for my family and it was AMAZING!! Thank you!!

    • Jen says

      You are so welcome! I’m so happy its a winner!

  3. Beth Walters says

    Had this for dinner tonight. It was amazing! Thanks for sharing.

    • Jen says

      You are so welcome! I’m so happy you loved it! Thanks Beth!

  4. Malaika Lacy says

    Do you have the nutritionals for this meal?

  5. Debbie says

    I love this recipe. So easy, taste delicious, and easy clean up. Looking forward to trying more of your recipes. Thanks

    • Jen says

      You are so welcome thank you for taking the time to comment! I hope you have fun exploring my site!

  6. Patti says

    I left out the paprika, red pepper flakes, and parsley then added parmesan. Both teenage, veggie hating girls loved it. I added extra butter so there would be a sauce to add to noodles. Will surely be making this again!

    • Jen says

      I’m so happy you loved it! Parmesan and more butter sounds delicious!

  7. Di says

    WHat temp isn’t the oven?

    • Jen says

      It’s in Step 1 and can be easy to miss – 400 degrees F. Enjoy!

  8. Meredith says

    Can I make this with cooked shrimp? Would cooking times differ?

    • Jen says

      Hi Meredith, since cooked shrimp is already cooked, you would only want to warm them through and not bake them the entire time. I have not tried it with cooked, shrimp but I am guessing they would only need a couple minutes in the oven. Good luck!

  9. Taylor says

    Can you meal prep this for lunches?

  10. Jeni says

    Delicious! Made this for dinner and we loved it! Thank you!

    • Jen says

      Thanks for taking the time to comment Jeni! I’m so pleased it was a winner!

  11. Jennifer says

    I made this last night to be like a dupe of my favorite restaurant meal. I substituted very thin green beans for the asparagus because that is what I had. Because one pound of green beans took up more room than one pound of asparagus I also had to use two baking sheets. This was absolutely delicious and paired perfectly with homemade spicy mayo to be just the thing that I was trying to recreate healthier and cheaper. Thanks so much for this recipe. It is a keeper for sure.

    • Jen says

      Thanks so much Jennifer, I’m so pleased it was a hit! Love that you were able to use green beans and your spicy mayo sounds fabulous!

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