Lemon Garlic Shrimp and Asparagus

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Lemon Garlic Shrimp and Asparagus is the perfect one pan meal for summer time. Packed full of flavor with simple ingredients, it’s also ready in just 20 minutes. Paleo, Low Carb, Gluten Free.

Lemon Garlic Shrimp and Asparagus Pinterest Image

Lemon garlic is one of my favorite flavors to use on almost any protein. It’s easy to build flavor with these ingredients and something we just always have on hand. And with this one pan meal, you’ll be satisfied and ready to eat in just 20 minutes without a ton of prep work.

You can add rice or other vegetable to this dish if you’re feeding a crowd!

One of the best reasons to use shrimp and asparagus during the summer months is that it cooks so quickly without heating the house up!

Let’s make Lemon Garlic Shrimp and Asparagus!

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Lemon Garlic Shrimp and Asparagus one pan meal

How to Make Lemon Garlic Shrimp and Asparagus

Ingredients:

  • 1 lb. fresh asparagus, trimmed
  • 1 T. extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 1 lb. wild-caught Gulf shrimp, peeled and deveined
  • 2 T. unsalted butter, melted
  • 3-4 cloves garlic, finely minced
  • ¼ t. ground chipotle powder
  • 2 large lemons
  • 3 T. fresh parsley, finely chopped
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Lemon Garlic Shrimp and Asparagus plated

Directions:

  1. Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
  2. 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.
  3. Place the baking sheet in the pre-heated oven and roast for 12-14 minutes.
  4. 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.
  5. Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
  6. 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.
  7. 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.
  8. 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!

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Have you tried Lemon Garlic Shrimp and Asparagus? What is your favorite one pan meal?

Lemon Garlic Shrimp and Asparagus

Perfect summer one pan meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Keyword: easy weeknight dinner
Servings: 4
Calories: 491kcal

Equipment

  • Baking Sheet with parchment paper or baking mat

Ingredients

  • 1 lb fresh asparagus trimmed
  • 1 tbsp extra virgin olive oil
  • 1 lb shrimp peeled and deveined
  • 2 tbsp butter (unsalted or salted) melted
  • 3-4 cloves garlic finely minced
  • 1/2 tsp chipotle powder
  • 2 large lemons
  • 3 tbsp fresh parsley chopped

Instructions

  • Place top oven rack in 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 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.
  • 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.
  • 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!

Notes

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