Lemon-Garlic Shrimp & Asparagus

This Lemon-Garlic Shrimp & Asparagus is a one pan meal that is quick, easy, tasty and healthy! A great way to get some veggies in your diet.

We’re all in a hurry these days, and I’m no exception.

Every now and then we need to take time out of our hectic schedules for the little things that really matter: family, friends, good food and wine.

Mealtime is one of the few moments where we can reconnect with those who are dear to us. This recipe features my favourite way to make an easy but elegant meal on a weeknight – lemon-garlic shrimp & asparagus!

This dish is so easy, you don’t even have to peel the shrimp. This shrimp and asparagus recipe has become one of my favourites because it’s fast enough for a busy night yet special enough for company.

How to Store Lemon-Garlic Shrimp & Asparagus

Keep this dish in your refrigerator in an airtight container for up to 2 days.

If you make extra, this freezes really well for up to 1 month. To freeze, cool completely then transfer to an airtight container or freezer bag and store in the freezer until ready to use.

Tips for Baking the Best Sheet Pan Shrimp

• The best way to bake shrimp is to marinate the shrimp first in melted butter and minced garlic – it helps keep the seafood moist when it roasts in the oven.
• Add a little salt and pepper on top of the shrimp and asparagus with the juice from one lemon before baking in the oven. The juices will be absorbed into the shrimp and asparagus to add flavor.
• When cooking shrimp, it’s important to not overcook them. Overcooked seafood can become tough, rubbery, and chewy — definitely not enjoyable! Bake the shrimp until they are just opaque all the way through. They should retain a C shape and not turn into an O shape.

About the Ingredients for Lemon-Garlic Shrimp & Asparagus

It only takes 20 minutes to prepare and makes your house smell like heaven and all you need are a few simple ingredients.

Asparagus – Fresh asparagus is best. If you can’t get any, green beans work well in their place.

Oil – Extra virgin olive oil is the best choice here but you can swap for melted butter or another neutral flavoured oil.

Shrimp – Large, raw shrimp. Make sure they are peeled and deveined before cooking with them.

Butter – Salted butter, don’t use margarine.

Garlic – Fresh garlic here please for the best results.

Chipotle Powder – Adds a little heat. Can substitute with Cayenne powder or if you don’t like any heat, use smoked paprika instead.

Lemons – Fresh lemons!

Parsley – Adds a little extra freshness to the dish.

How to Make Lemon-Garlic Shrimp & Asparagus

Yields: 4 Servings | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:

1 lb. fresh asparagus, trimmed
1 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 lb. Large Shrimp, peeled and deveined
2 T. Butter, melted
3-4 cloves garlic, finely minced
¼ t. ground chipotle powder
2 large lemons
3 T. fresh parsley, finely chopped

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!