We are having a great summer, but we are busy. Traveling, camp, sports - lots of proverbial balls in the air and unfortunately, cooking a legit family dinner doesn't take top priority. Earlier this year I came across a list of ways to help simplify family routines and address the 'what’s for dinner' conundrum. Through that article, I found some recipes for easy sheet pan dinners – one pan, minimal ingredients, and a healthy, tasty dinner for my family. Perfect for a busy summer. This lemon garlic shrimp and asparagus was the first one I tried and it’s been a hit, so I decided to share. I’m on the hunt for more sheet pan dinner winners – so please leave us your thoughts and suggestions!
I found the original recipe on Carlsbad Cravings. I changed it up a little bit to cut down on the butter (I used Olio Santo Olive Oil) and the spice (I don’t love red pepper) – but my friend tried with a bit more butter and some heat and it’s since become a staple at their house too!
I used a bag of frozen shrimp and thawed in the fridge the night before. Be sure to get them shelled and deveined, if not, this recipe may take more time than you’re willing to give. We have a local grocer that will shell and devein fresh shrimp at no charge. If I can make it there, it’s a great option but honestly, the frozen ones do not disappoint.
I’ve found that the small to medium asparagus is the best. They fit nicely in the pan and work with the cooking times recommended in the recipe. The thicker stalks just take a little longer to get to the consistency I prefer.
Of course, I use Ina’s favorite Professional Half Sheet Pan – they really are the best (available here). They heat everything evenly and the sides are a good height for meals like this.
The original recipe recommends adding cubes of butter while the shrimp and asparagus finish cooking. While I’m positive that Ina would use the butter, I used about a third of the recommendation and drizzled a little extra Olio Santo Olive Oil on the asparagus. I loaded up on the lemon and garlic, especially if you are tossing it onto your salad - the lemon just has such a fresh flavor.
In these photos, I didn’t line the pan with foil, but you totally can. It just makes clean up so much easier – which is really the goal of a sheet pan meal in the first place. For dinner, we pair it with salad and rice for the kids. Any leftovers are great to add to a salad the next day for lunch.
There you have it – one easy, yummy sheet pan meal. Would love to hear how you make it or change it up and of course, send us your favorite sheet pan meals!
Lemon Garlic Shrimp & Asparagus
1 pound thin/medium asparagus, ends trimmed
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds medium uncooked peeled shrimp deveined*
1 tablespoon olive oil
2-3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8-1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice or more to taste
3 tablespoons butter, cubed
Preheat oven to 400 degrees F.
Line a Half Sheet Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness. Meanwhile, remove tails from shrimp.
Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
*Weigh your 11/2 pounds shrimp with tails on, then remove tails. If purchase shrimp with the tails already removed, adjust weight accordingly.