This post contains affiliate links. Please see our disclosure policy.
This baked shrimp and asparagus recipe is the easiest 20-minute dinner! It’s low-carb, packed with flavor, and perfect for meal prep!
I like to serve it with garlic buttery rice or roasted baby potatoes.
If you love easy sheet pan meals, then you’re going to love this one! It’s so easy to put together and requires minimal ingredients. It’s also incredibly delicious! More shrimp recipes you may like are these Southern fried shrimp, spicy shrimp and grits, and pan seared shrimp.
INGREDIENTS YOU’LL NEED
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Shrimp – I recommend medium size peeled and deveined raw shrimp. Make sure it’s fully thawed before cooking.
- Asparagus – It’s important that you trim off the ends because they are very tough.
- Spices – I used a combination of
- Olive Oil – Any type of oil will work. You can also use butter if you don’t have oil on hand.
- Garlic – If you don’t have fresh garlic add more granulated garlic than suggested.
- Lemon – Optional but I like to squeeze some lemon juice over the shrimp as soon as it comes out of the oven.
TOP TIPS
- Shrimp cook a lot quicker than asparagus so it’s crucial that you cook the asparagus for a few minutes on its own and then add the shrimp.
- Don’t overcook the shrimp otherwise, they will turn out dry and tough.
- Season the shrimp and asparagus generously with Kosher salt and black pepper for maximum flavor.
- Line your baking sheet with aluminum foil for easy cleanup.
HOW LONG DO I COOK THIS FOR?
You’ll want to cook the asparagus for 6 minutes at 400 degrees F. in the oven. Next, remove the asparagus from the oven and add the shrimp to the sheet pan. Place the sheet pan back into the oven and cook for an additional 6-8 minutes, or until the shrimp turn pink. So you’ll cook this for a total of 12-14 minutes depending on the size of your shrimp and the thickness of the asparagus.
STORAGE
This makes the best leftovers! Place any leftovers in an air-tight container and refrigerate for up to 2-3 days. Simply reheat in the microwave, oven, or air fryer until heated through.
Tried this baked shrimp and asparagus recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Shrimp and Asparagus
Ingredients
- 1 lb medium sized shrimp , peeled and deveined
- 1 lb asparagus, ends trimmed
- 1 garlic clove, finely minced
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- salt and pepper to taste
- ½ lemon
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil.
- Add the shrimp to a large bowl along with 1 tablespoon of olive oil, garlic, granulated garlic, paprika, Italian seasoning, salt, and pepper. Mix until well combined and set it aside.
- Rinse the asparagus under cold water, pat dry it with a paper towel, and trim off the ends.
- Place the asparagus on the prepared baking sheet and drizzle the remaining olive oil over the asparagus and season with salt and pepper.
- Bake for 6 minutes then take it out of the oven and push the asparagus to the side making room for the shrimp. Place the shrimp on the baking sheet and then return it to the oven and bake for an additional 6-8 minutes or until the shrimp turn pink.
- Once it comes out of the oven, squeeze the lemon juice over the shrimp, garnish with parsley, if desired, and enjoy!
Notes
- Shrimp cook a lot quicker than asparagus so it’s crucial that you cook the asparagus for a few minutes on its own and then add the shrimp.
- Don’t overcook the shrimp otherwise, they will turn out dry and tough.
- Season the shrimp and asparagus generously with Kosher salt and black pepper for maximum flavor.
- Line your baking sheet with aluminum foil for easy cleanup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
