Sheet-Pan Lemon Herb Shrimp & Asparagus — A Bright, Fresh, One-Pan Dinner!

Hey there! If you’re looking for a dinner that’s light, fresh, and ready in under 25 minutes, this Sheet-Pan Lemon Herb Shrimp & Asparagus recipe is about to become your new favorite. I love making this on busy nights when I want something healthy but don’t want to deal with a pile of dishes. Everything cooks together on one pan — the shrimp get juicy and perfectly seasoned, and the asparagus turns tender-crisp with a hint of lemony zest. It’s fresh, simple, and full of sunshine flavor!

This recipe feels like spring and summer on a plate — bright lemon, fresh herbs, and that irresistible garlic aroma filling your kitchen. You can serve it with rice, pasta, quinoa, or even a crusty slice of bread to soak up all those lemony juices. Let’s make dinner easy and delicious tonight!

Nutritional Benefits

One of the reasons I adore this recipe is how nourishing it is. Shrimp are low in calories but high in protein, plus they contain selenium and omega-3 fatty acids that support heart health. Asparagus brings fiber, antioxidants, and vitamins A, C, and K — great for glowing skin and strong bones. The olive oil provides healthy fats, and the lemon juice gives you a vitamin C boost that enhances iron absorption from your meal. It’s light, nutrient-rich, and naturally gluten-free — proof that quick meals can still be wholesome and satisfying.

Adaptable Variations

• Make it Spicy: Add a pinch of chili flakes or drizzle with a bit of chili oil before serving for a zesty kick.
• Vegetable Swap: Don’t have asparagus? Try broccoli, green beans, or zucchini instead — they roast beautifully too!
• Protein Twist: Swap shrimp for scallops, salmon chunks, or even chicken strips (just adjust baking time).
• Herb Options: Dill, thyme, parsley, or basil — all taste amazing. Mix and match to your liking!
• Low-Carb Meal: Keep it as-is or serve over cauliflower rice for a light, keto-friendly dinner.
• For Extra Flavor: Add a sprinkle of Parmesan right before serving — it melts into the lemon butter and creates a creamy touch.

The Recipe

Ingredients (Serves 3–4)

• 1 pound (450 g) large shrimp, peeled and deveined
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons melted butter (optional, for richness)
• 3 cloves garlic, minced
• 1 lemon (zest + juice)
• 1 teaspoon Italian seasoning or mixed herbs
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley or dill, for garnish
• Lemon slices, for serving

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prep the asparagus: Spread the asparagus evenly on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast the asparagus first: Bake for about 7–8 minutes until slightly tender (this gives it a head start before adding the shrimp).
4. Prepare the shrimp: While asparagus roasts, in a bowl combine shrimp, melted butter (if using), garlic, lemon zest, lemon juice, paprika, and Italian seasoning. Toss to coat evenly.
5. Add the shrimp: Remove the pan from the oven and push the asparagus to the sides. Place the shrimp in the center in a single layer.
6. Roast again: Return to the oven and bake for another 7–9 minutes, or until the shrimp turn pink and opaque.
7. Garnish & serve: Sprinkle chopped parsley or dill on top, add a few lemon slices, and serve immediately. Enjoy with your favorite side or just as-is for a light meal!

Practical & Valuable Tips

• Don’t overcook shrimp: They only need a few minutes! Once they curl slightly and turn pink, they’re done — overcooked shrimp get rubbery fast.
• Even roasting: Make sure your shrimp are spread in a single layer so they cook evenly and get that light caramelization.
• Use fresh lemon: Bottled lemon juice can taste flat — fresh juice makes all the difference in brightening the flavor.
• Meal prep tip: You can marinate the shrimp in advance (up to 1 hour) for even more flavor. Just keep it refrigerated until ready to cook.
• Serving ideas: Try it over fluffy rice, lemon orzo, or even a green salad. It’s also fantastic tossed with spaghetti and extra olive oil for a Mediterranean-style dinner.
• Storage: Leftovers keep well in the fridge for up to 2 days. Gently reheat in a skillet with a splash of olive oil or eat cold in a salad.

Frequently Asked Questions

1. Can I use frozen shrimp? Absolutely! Just thaw them completely and pat them dry before seasoning so they roast instead of steam.
2. What if I don’t like asparagus? You can use broccoli florets, snap peas, or zucchini instead — they all pair beautifully with lemon and herbs.
3. Can I make this dairy-free? Yes! Just skip the butter and stick with olive oil — it’s still delicious and heart-healthy.
4. How do I know my shrimp are done? Shrimp cook very quickly — when they’re pink and opaque with slightly curled tails, they’re ready to eat!

Call to Action

If you make this Sheet-Pan Lemon Herb Shrimp & Asparagus recipe, let me know how it turns out! Snap a photo and share it on Pinterest — I love seeing your fresh, colorful plates. Save this recipe to your board for those nights when you want something light, easy, and totally delicious. 🍋🍤💚