Protein packed shrimp and asparagus sheet pan meal.

This shrimp and asparagus sheet pan meal is light, fresh, and bursting with flavor. The shrimp cook quickly, staying juicy and tender, while the asparagus roasts to crisp perfection. Lemon, garlic, and a touch of smoked paprika add brightness and depth, making every bite vibrant and satisfying. It’s perfect for busy weeknights or a quick, healthy lunch. It is ready in under 20 minutes with minimal cleanup. Serve it hot with rice, quinoa, pasta, or crusty bread to soak up the delicious juices. Its simplicity, speed, and lively flavors make it an ideal choice whenever you crave something wholesome and delicious.

Ingredients

• 1 lb. large shrimp (peeled and deveined)
• 1 bunch asparagus (trimmed, cut into 2-inch pieces)
• 2–3 tbsp olive oil
• 2–3 garlic cloves (minced)
• 1 tsp lemon zest
• Juice of 1 lemon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh parsley (for garnish)
• Rice, quinoa, pasta or crusty bread for serving (optional)

Directions

1. Prep Oven & Pan: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
2. Toss Ingredients: In a bowl, combine shrimp, asparagus, olive oil, garlic, lemon zest, lemon juice, salt, pepper, paprika, and red pepper flakes. Toss until shrimp and asparagus are well coated.
3. Arrange & Bake: Spread shrimp and asparagus evenly on the sheet pan. Bake for 10–12 minutes, until shrimp are pink and opaque and asparagus is tender.
4. Finish & Serve: Garnish with fresh parsley and extra lemon wedges. Serve hot with rice, quinoa, pasta, or crusty bread.

Tips

• Don’t overcook the shrimp: They cook quickly, so watch closely!
• Add cherry tomatoes or sliced bell peppers for more color.
• Meal prep: This dish reheats well for lunch the next day.

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