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Sheet Pan Lemon Butter Garlic Shrimp with Asparagus

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Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.


  • cooking spray
  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • salt, divided
  • 1 pinch ground black pepper, divided
  • 1 ½ pounds uncooked medium shrimp, peeled and deveined
  • 1 teaspoon paprika
  • 3 tablespoons butter, cubed
  • 3 tablespoons lemon juice


Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9×12-inch baking pan with parchment paper and grease with cooking spray.

Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.

Bake in the preheated oven until slightly tender, about 6 minutes.

Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.

Roast in the preheated oven until shrimp is opaque, about 6 minutes.

Remove pan from oven and drizzle with lemon juice.

Prep time: 10 mins / Cooking time: 12 mins / Total time: 22 mins

Serving: 4 / Yield: 4 servings

Calories: 300.3

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