Nutrition: 336 Calories | 8.4g Net Carbs | 43.1g Protein
Oven roasted with a garlic lemon compound butter, Sheet Pan Shrimp & Asparagus makes quick and impressive meal. Perfect for week nights and serving guests.
Growing up, we didn’t have asparagus very often. It was always saved for special meals. So, now when I serve asparagus to my family, it always makes the meal feel more special. There are many ways to cook asparagus, but roasting it in the oven is easy and delicious. Shrimp is my favorite seafood. Not only is it versatile and fun to eat, shrimp also cooks up really fast. Which makes busy nights a little easier.
Trim the Asparagus
Sheet pan meals are one of my favorites when I need a good meal fast. Cooking everything together on one pan makes for easy prep and clean up. Roasted shrimp an asparagus make an impressive meal. And, it’s super simple to put together. First, trim the asparagus. Bend an asparagus spear near the end until it breaks at the natural breaking point, leaving you with only the tender part. Arrange all the trimmed asparagus on the sheet pan and discard the woody ends.
If you haven’t trimmed asparagus this way before, this is a quick video showing how it’s done.
Add the Shrimp
Next, add the thawed shrimp to the pan. To reduce prep time, buy frozen shrimp that’s already peeled. Or you can peel them yourself before adding them to the pan. Garlic and lemon are both natural complements to shrimp and asparagus. So, garlic lemon compound butter is an easy way to flavor the sheet pan shrimp and asparagus.
Garlic Lemon Compound Butter
What is compound butter? It’s really just flavorful ingredients mixed into butter. To make the compound butter, start by juicing and zesting one lemon. In a bowl, add the lemon juice and zest to some room temperature butter. Next, add crushed fresh garlic to the bowl. Use a fork to mash everything together. If the lemon juice is not fully incorporated, that’s ok. Compound butter is great for flavoring other things too, like Garlic Lemon Spatchcock Chicken.
Finally, dollop the compound butter over the shrimp and asparagus. And drizzle any remaining lemon juice over the top. Bake the sheet pan shrimp and asparagus at 425º for 15 minutes until the shrimp are opaque and the asparagus are tender crisp. Once they are done roasting, remove the pan from the oven. Toss the asparagus and shrimp in lemon garlic butter and serve.
Sheet Pan Shrimp and Asparagus – Oven Roasted with Garlic & Lemon
Oven roasted with a garlic lemon compound butter, Sheet Pan Shrimp & Asparagus makes quick and impressive meal. Perfect for week nights and serving guests.
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 2 Bunches Fresh Asparagus (about 3 lbs)
- 24 oz Peeled Frozen Shrimp, Thawed
- 4 Tbsp Butter, Room Temperature
- 1 Lemon
- 3 Large Cloves of Garlic, Crushed
Directions
- Pre-heat the oven to 425º. Line a baking sheet with parchment paper.
- Trim the ends of the asparagus and place them on one side of the baking sheet. Spread out the thawed shrimp on the other side of the baking sheet.
- Add the butter to a bowl along with the juice and zest of the lemon and the crushed garlic. Mash the butter together with the other ingredients using a fork to make a compound butter.
- Dollop the compound butter over the shrimp and asparagus. Bake for 15 minutes until the shrimp are opaque and the asparagus are tender crisp. Toss the shrimp and asparagus in the lemon garlic butter. Serve and enjoy.
Nutrition:
Yield: 4 servings
Amount Per Serving: Calories: 336, Total Fat: 14.1g, Saturated Fat: 7g, Cholesterol: 361.2mg, Sodium: 1102.5mg, Carbohydrates: 15.3g, Fiber 6.9g, Sugars: 0.3g, Protein 43.1g
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