This Sheet Pan Lemon Butter Shrimp contains layers of bright lemon and buttery flavor. The addition of asparagus adds a pop of color and freshness. This whole meal is ready in 20 minutes, making it a weeknight wonder. Serve the buttery lemon shrimp and asparagus alongside a bed of fluffy rice, cauliflower rice or couscous for a light and satisfying dinner.
This dinner is giving shrimp scampi vibes. It’s so simple to put together! The flavors are all layered on a sheet pan and baked for 15 minutes. This dish is fresh, it’s vibrant, it’s healthy and it’s quick. The best combination!
I love chopped up asparagus with this recipe, but broccoli florets, zucchini, or snow peas would all be equally delicious.
We love this paired with rice, but I’ve had it with a side of angel hair pasta and couscous. All great accompaniments!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan
- 3 lemons, sliced
- 1 lemon cut in wedges to squeeze over top
- 1 pound jumbo shrimp, cleaned and peeled (tails on or removed)
- 1 pound asparagus, cleaned and trimmed , cut into chunks or leave whole
- Seasonings: Italian seasoning, red pepper flakes, salt, black pepper, fresh parsley
- 4 cloves garlic, minced
- 1/2 tbsp butter, sliced (salted or unsalted)
How To Make It
Preheat the oven to 400°F (200°C).
Arrange lemon slices in a single layer on a sheet pan. Place the shrimp and asparagus on top of the lemon slices. Sprinkle with Italian seasoning, red pepper flakes, salt, pepper, and parsley.
Distribute the butter slices evenly over the shrimp and asparagus.
Bake for 10-15 minutes, or until the shrimp are pink and the asparagus is tender.
Toss everything in the melted butter to coat.
Adjust seasoning if needed, then squeeze fresh lemon juice over the top.
Serve with rice or pasta and a simple side salad for a complete meal. I love angel hair pasta with this dish.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Swap out the asparagus with another quick cooking vegetable such as small broccoli florets, sliced zucchini or yellow squash, kale, snow peas, or bell pepper slices.
- Use large or jumbo shrimp (peeled and deveined) so they don’t overcook too quickly. If you’re shrimp is frozen, thaw them completely and pat them dry to prevent excess moisture.
- Placing lemon slices under the shrimp not only infuses them with citrusy flavor but also prevents direct contact with the hot pan, reducing the risk of overcooking.
- Avoid overcooking, as shrimp can become rubbery quickly. Check the shrimp at 10 minutes.
- Finish it off: Drizzle with extra melted butter, a squeeze of fresh lemon juice, fresh chopped herbs, grated parmesan cheese or a sprinkle of red pepper flakes before serving.
What to Serve with Your Shrimp
- Rice: White rice, jasmine rice, coconut rice, or cilantro lime rice all pair well.
- Pasta: Angel hair, linguine, or fettuccine tossed with olive oil or garlic butter.
- Crusty Bread: A warm baguette or garlic bread to mop up the sauce.
- Mashed Potatoes: Creamy mashed potatoes or roasted red potatoes balance the richness of the shrimp.
- Quinoa or Couscous: A lighter, healthier option.
- Caesar Salad or Mixed Greens: A crisp salad with a lemon vinaigrette balances the richness.
- Sautéed Spinach or Kale: A garlicky, nutritious side.
- Corn on the Cob: Sweet and buttery, it pairs beautifully. This air fryer corn recipe would be delicious and quick.
- Avocado Pasta Salad: Creamy avocado, red onion, tomatoes, and mozzarella with bowtie pasta tossed in a light dressing.
More You’ll Love
- Easy Turkey Chili
- Sheet Pan Steak Kabobs
- Garlic Butter Salmon
- Slow Cooker Stuffed Pepper Soup
- Orzo Salad with Chickpeas
- Chicken Quesadillas
- Shrimp Fajitas
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Sheet Pan Lemon Butter Shrimp
Equipment
Ingredients
- 3 lemons sliced
- 1 lemon cut in wedges to squeeze over top
- 1 pound jumbo shrimp cleaned and peeled, tails on or removed
- 1 pound asparagus cleaned and trimmed , cut into chunks or leave whole
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped
- 4 cloves garlic minced
- 1/2 tbsp butter sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange lemon slices in a single layer on a sheet pan. Place the shrimp and asparagus on top of the lemon slices. Sprinkle with Italian seasoning, red pepper flakes, salt, pepper, and parsley.
- Distribute the butter slices evenly over the shrimp and asparagus.
- Bake for 10-15 minutes, or until the shrimp are pink and the asparagus is tender.
- Toss everything in the melted butter to coat.
- Adjust seasoning if needed, then squeeze fresh lemon juice over the top.
- Serve with rice or pasta for a complete meal.
