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Baked shrimp and asparagus on a sheet pan with lemon slices arranged on top.

Sheet Pan Shrimp

This baked shrimp recipe only takes 30 minutes to make! Bake sheet pan shrimp with asparagus or the veggie of your choice for a full meal.
Course Main Course
Cuisine American
Keyword seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 206kcal
Author Jenn


  • 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


  • 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



Calories: 206kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 652mg | Potassium: 467mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 40mg | Calcium: 115mg | Iron: 3mg