Baked Shrimp with asparagus is a delicious dish that combines two ingredients that everyone loves. We’ll be adding some flavor to this sheet pan shrimp meal by adding lemon, garlic, and chipotle powder. Best of all you’ll have it ready and on the table in 30 minutes!
This recipe has a unique twist because it uses both asparagus and shrimp. Asparagus adds a nice crunchy element to the dish. The addition of lemon, garlic, and chili powder gives the shrimp a kick of flavor.
Ingredients
- fresh asparagus, trimmed
- extra virgin olive oil
- sea salt and black pepper
- large raw shrimp, peeled and deveined
- unsalted butter, melted
- garlic, finely minced
- ground chipotle powder
- lemons
- fresh parsley leaves
How to Bake Shrimp
Whether you’re boiling, blackening, frying, steaming, or baking, shrimp itself cooks very quickly! This is good news for those of us who need to get dinner on the table quickly.
To avoid a rubbery texture, don’t overcook shrimp. When shrimp turns pink and opaque it’s ready to eat. This is why you add the shrimp to the baking sheet last so it only stays in the oven for 5 minutes.
Directions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Add the trimmed asparagus to the baking sheet and sprinkle with olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding.
- Place the baking sheet in the preheated oven and roast for 12-14 minutes.
- While the asparagus is roasting, add the peeled shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
- Remove the asparagus from the oven and let cool slightly before adding the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, if desired, and squeeze two of the lemon wedges over the top.
- Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp-tender and golden brown.
- Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing. Enjoy!
Recipe Variations
- Lemon pepper – If you’re not a fan of chipotle flavor, omit the chipotle powder and lemon and use a lemon pepper seasoning instead. You’ll likely need more than ¼ teaspoon but a little lemon pepper can go a long way. Be careful not to overseason or you’ll wind up with an overpowering lemon flavor.
Also, check the sodium level of your particular brand of lemon pepper seasoning and adjust accordingly. You may need to omit salt completely. - Cilantro – Cilantro and shrimp go together like peanut butter and jelly. Feel free to use fresh cilantro instead of fresh parsley if you like.
- Broccoli – Asparagus not your thing? Broccoli makes a good substitution for a reasonable cook time. Just keep your broccoli florets cut to the same thickness so they roast evenly, and check them after 10 minutes instead of 20.
FAQ
This sheet pan dinner calls for chipotle powder but you could also use a cajun seasoning mix like Tony Cachere’s original. Just use a little more of it than you would the chipotle powder and reduce the amount of salt you use.
This particular baked shrimp recipe has 206 calories per serving including the asparagus. That’s great news if you’re counting calories!
Overcooked shrimp can taste rubbery so only cook it until it turns opaque. You’ll notice the majority of cook time for this recipe is for the asparagus. The shrimp itself bakes up in 5 minutes!
What to Serve with Sheet Pan Shrimp
This easy 30-minute meal is baked with asparagus so you already have a vegetable with your meal.
Serve air fryer baked potatoes or jasmine rice for a starch to complete this dinner recipe and a creamy cucumber salad for an additional side.
For dessert, try this easy peach cobbler recipe.
Other Shrimp Recipes
If you love shrimp as much as I do, try one of these shrimp recipes too!
📖 Recipe
Sheet Pan Shrimp
Ingredients
- 1 lb fresh asparagus trimmed
- 1 tablespoon olive oil
- 1 lb large shrimp peeled and deveined
- 2 tablespoon unsalted butter melted
- 4 cloves garlic minced
- ½ teaspoon chipotle powder
- 2 lemons
- 3 tablespoon fresh parsley finely chopped
- salt
- black pepper
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding.1 lb fresh asparagus, 1 tablespoon olive oil, salt, black pepper
- Place the baking sheet in the pre-heated oven and roast for 12-14 minutes.
- While the asparagus is roasting, add the peeled shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.1 lb large shrimp, 2 tablespoon unsalted butter, 4 cloves garlic, ½ teaspoon chipotle powder
- Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.2 lemons
- Remove the asparagus from the oven and let cool slightly before adding the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, if desired, and squeeze two of the lemon wedges over the top.1 lb fresh asparagus, 1 lb large shrimp, salt, black pepper, 2 lemons
- Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp-tender and golden brown.2 lemons
- Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.1 lb fresh asparagus, 1 lb large shrimp, 3 tablespoon fresh parsley, 2 lemons
What makes baked shrimp such a great dish? Is it the combination of flavors or the ease of preparation? Let us know in the comments below.
Rebecca - Glutarama says
I adore shrimp, this recipe is super simple yet so effective too. As I’m the only one who eats seafood in my house I’m going to treat myself this weekend – it is Mother Days in the UK after all hahaha.
Jenn says
Happy Mother’s Day! Enjoy your seafood treat.
Lucia smith says
I have recently tried this Baked Shrimp Recipe in my kitchen, but with ghee instead of olive oil and unsalted butter. I liked the dish for its unique ghee flavor, and ghee offers the best safety in the baking process. Friends, if you have selected the recipe, you may try it with ghee. Ghee is not a meter dairy oil. It is nutrition dense.
Athena Jones says
Enjoyed the sheet pan shrimp recipe with asparagus. Thanks a lot for sharing such a healthy and nutritious recipe. The ingredients are simple and it is quite easy to make. But can I replace extra virgin olive oil with pure ghee?