FREE DINNER EBOOK! Get your copy!

Savory Sheet-Pan Garlic Butter Shrimp and Asparagus

by on August 24, 2025
Save It Jump to Recipe

Ready for a dinner that’s quick, easy, and packed with flavor? This Savory Sheet-Pan Garlic Butter Shrimp and Asparagus recipe will have you enjoying a delicious meal in no time. You’ll love how the garlic butter sauce perfectly complements the fresh shrimp and asparagus. Let’s dive into this simple, tasty dish that’s sure to impress everyone at your table!

To make Sheet-Pan Garlic Butter Shrimp and Asparagus, you need the following items: - 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon lemon zest, finely grated - Salt and freshly ground black pepper, to taste - 1 tablespoon fresh parsley, finely chopped, for garnish - Lemon wedges, for serving You can easily adjust this recipe to fit your needs. If you dislike shrimp, try chicken or tofu. Swap asparagus for broccoli or green beans if you prefer. Use olive oil instead of butter for a dairy-free option. If you're on a low-sodium diet, reduce the salt or use herbs to add flavor. Always feel free to get creative with spices based on your taste! Using fresh ingredients makes a big difference in this dish. Fresh shrimp have a firm texture and a sweet taste that frozen ones lack. Fresh asparagus adds a crisp bite and bright flavor. When you use fresh garlic, it brings out a strong aroma and taste. Fresh lemon zest enhances the dish with a bright, citrusy note. Always choose quality ingredients for the best results! Start by gathering all your ingredients. You need shrimp, asparagus, butter, garlic, spices, and lemon. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup. Trim the asparagus and cut it into 2-inch pieces. Peel and devein the shrimp if needed. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, lemon zest, and a pinch of salt and pepper. Spread the shrimp and asparagus evenly on the sheet pan. Drizzle half of the garlic butter mixture over them. Use your hands or tongs to toss everything together. Make sure the shrimp and asparagus are in a single layer. This allows for even cooking. Place the sheet pan in the oven and bake for 10-12 minutes. The shrimp will turn pink and opaque. The asparagus should be tender but still crisp. To check if the shrimp are done, look for a pink color and opaque texture. The asparagus should be bright green and tender. If you want, you can use a fork to poke the asparagus. It should be soft but still have some snap. Once done, remove the pan from the oven. Drizzle the remaining garlic butter over the shrimp and asparagus. Toss gently to mix. For this recipe, I recommend using large shrimp. They cook evenly and stay juicy. You can also use jumbo shrimp for a heartier bite. If you prefer, try different shrimp types, like wild-caught or farmed. Each has its taste and texture. You can even swap shrimp for chicken or tofu if you want a twist. The garlic butter sauce is key to this dish. Use fresh garlic for the best flavor. Mince it finely to ensure it spreads evenly. Melt the butter before mixing to help it blend well. Make sure to balance the lemon zest with the smoked paprika. This will give your sauce a bright and rich taste. To make cooking easier, use these tools: - A large sheet pan to hold all the shrimp and asparagus. - Parchment paper for easy cleanup. - A small mixing bowl for the garlic butter sauce. - Tongs to toss the shrimp and asparagus gently. - A zester to get the lemon zest just right. Having these tools on hand will help you create this dish smoothly and enjoyably. {{image_4}} You can switch up the veggies in this dish. Try using broccoli, bell peppers, or snap peas. Carrots add a nice crunch, too. Just make sure to cut them into small pieces. This way, they cook evenly with the shrimp. Feel free to get creative with spices. Try adding chili flakes for some heat. You can also use Italian herbs like oregano or basil. For a twist, swap smoked paprika for curry powder. Each change can give the dish a new taste. To make this a full meal, serve it with rice or quinoa. Garlic bread is also a great side. A fresh salad with lemon vinaigrette pairs well, too. You can even add a fruit salad for a sweet touch. After you enjoy your meal, let the leftovers cool first. Store them in an airtight container. This helps keep the shrimp and asparagus fresh. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you won't forget when you made it. To reheat your leftovers, use the oven. Preheat it to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes, or until warm. This method keeps the shrimp juicy and the asparagus crisp. You can freeze this dish if you have extra. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above for the best taste. Yes, you can use frozen shrimp. First, thaw them completely. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This step helps the shrimp cook evenly and soak up the garlic butter flavor. To make this recipe gluten-free, stick to the ingredients listed. All items in the recipe are naturally gluten-free. Just check the butter to make sure it’s labeled gluten-free. If you want to serve it with a side, choose gluten-free grains like rice or quinoa. This dish pairs well with several sides. Here are a few ideas: - Cooked rice or quinoa for a hearty base. - A simple green salad for a fresh crunch. - Garlic bread to soak up any extra garlic butter. - Roasted potatoes for a comforting addition. These sides will complement the shrimp and asparagus nicely, making your meal even more enjoyable. In this blog post, we covered the key ingredients for the dish, with options for substitutions. I shared step-by-step instructions for a tasty bake and offered tips for perfect doneness. You learned about shrimp sizes, a great garlic butter sauce, and useful kitchen tools. We explored vegetable alternatives, spice variations, and side dish ideas to make it a full meal. I also gave storage tips and answered common questions. With these insights, you can confidently create a delicious and satisfying meal. Enjoy cooking!

Ingredients

Full list of ingredients required

To make Sheet-Pan Garlic Butter Shrimp and Asparagus, you need the following items:

– 1 pound large shrimp, peeled and deveined

– 1 bunch asparagus, trimmed and cut into 2-inch pieces

– 4 tablespoons unsalted butter, melted

– 4 cloves garlic, minced

– 1 teaspoon smoked paprika

– 1 teaspoon lemon zest, finely grated

– Salt and freshly ground black pepper, to taste

– 1 tablespoon fresh parsley, finely chopped, for garnish

– Lemon wedges, for serving

Substitutions and adjustments for dietary preferences

You can easily adjust this recipe to fit your needs. If you dislike shrimp, try chicken or tofu. Swap asparagus for broccoli or green beans if you prefer. Use olive oil instead of butter for a dairy-free option. If you’re on a low-sodium diet, reduce the salt or use herbs to add flavor. Always feel free to get creative with spices based on your taste!

Importance of fresh ingredients

Using fresh ingredients makes a big difference in this dish. Fresh shrimp have a firm texture and a sweet taste that frozen ones lack. Fresh asparagus adds a crisp bite and bright flavor. When you use fresh garlic, it brings out a strong aroma and taste. Fresh lemon zest enhances the dish with a bright, citrusy note. Always choose quality ingredients for the best results!

Step-by-Step Instructions

Preparation steps before cooking

Start by gathering all your ingredients. You need shrimp, asparagus, butter, garlic, spices, and lemon. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup. Trim the asparagus and cut it into 2-inch pieces. Peel and devein the shrimp if needed. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, lemon zest, and a pinch of salt and pepper.

Detailed baking instructions with timing

Spread the shrimp and asparagus evenly on the sheet pan. Drizzle half of the garlic butter mixture over them. Use your hands or tongs to toss everything together. Make sure the shrimp and asparagus are in a single layer. This allows for even cooking. Place the sheet pan in the oven and bake for 10-12 minutes. The shrimp will turn pink and opaque. The asparagus should be tender but still crisp.

Tips for checking doneness

To check if the shrimp are done, look for a pink color and opaque texture. The asparagus should be bright green and tender. If you want, you can use a fork to poke the asparagus. It should be soft but still have some snap. Once done, remove the pan from the oven. Drizzle the remaining garlic butter over the shrimp and asparagus. Toss gently to mix.

Tips & Tricks

Ideal shrimp sizes and variations

For this recipe, I recommend using large shrimp. They cook evenly and stay juicy. You can also use jumbo shrimp for a heartier bite. If you prefer, try different shrimp types, like wild-caught or farmed. Each has its taste and texture. You can even swap shrimp for chicken or tofu if you want a twist.

Tips for perfect garlic butter sauce

The garlic butter sauce is key to this dish. Use fresh garlic for the best flavor. Mince it finely to ensure it spreads evenly. Melt the butter before mixing to help it blend well. Make sure to balance the lemon zest with the smoked paprika. This will give your sauce a bright and rich taste.

Recommended kitchen tools for easy preparation

To make cooking easier, use these tools:

– A large sheet pan to hold all the shrimp and asparagus.

– Parchment paper for easy cleanup.

– A small mixing bowl for the garlic butter sauce.

– Tongs to toss the shrimp and asparagus gently.

– A zester to get the lemon zest just right.

Having these tools on hand will help you create this dish smoothly and enjoyably.

Variations

Alternative vegetables to include

You can switch up the veggies in this dish. Try using broccoli, bell peppers, or snap peas. Carrots add a nice crunch, too. Just make sure to cut them into small pieces. This way, they cook evenly with the shrimp.

Adding different spices or flavors

Feel free to get creative with spices. Try adding chili flakes for some heat. You can also use Italian herbs like oregano or basil. For a twist, swap smoked paprika for curry powder. Each change can give the dish a new taste.

How to make it a complete meal (sides suggestions)

To make this a full meal, serve it with rice or quinoa. Garlic bread is also a great side. A fresh salad with lemon vinaigrette pairs well, too. You can even add a fruit salad for a sweet touch.

Storage Info

Best practices for storing leftovers

After you enjoy your meal, let the leftovers cool first. Store them in an airtight container. This helps keep the shrimp and asparagus fresh. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it.

Reheating instructions for optimal taste

To reheat your leftovers, use the oven. Preheat it to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes, or until warm. This method keeps the shrimp juicy and the asparagus crisp.

Freezing tips and duration

You can freeze this dish if you have extra. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above for the best taste.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. First, thaw them completely. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This step helps the shrimp cook evenly and soak up the garlic butter flavor.

How can I make this recipe gluten-free?

To make this recipe gluten-free, stick to the ingredients listed. All items in the recipe are naturally gluten-free. Just check the butter to make sure it’s labeled gluten-free. If you want to serve it with a side, choose gluten-free grains like rice or quinoa.

What can I serve with Sheet-Pan Garlic Butter Shrimp and Asparagus?

This dish pairs well with several sides. Here are a few ideas:

– Cooked rice or quinoa for a hearty base.

– A simple green salad for a fresh crunch.

– Garlic bread to soak up any extra garlic butter.

– Roasted potatoes for a comforting addition.

These sides will complement the shrimp and asparagus nicely, making your meal even more enjoyable.

In this blog post, we covered the key ingredients for the dish, with options for substitutions. I shared step-by-step instructions for a tasty bake and offered tips for perfect doneness. You learned about shrimp sizes, a great garlic butter sauce, and useful kitchen tools. We explored vegetable alternatives, spice variations, and side dish ideas to make it a full meal. I also gave storage tips and answered common questions.

With these insights, you can confidently create a delicious and satisfying meal. Enjoy cooking!

To make Sheet-Pan Garlic Butter Shrimp and Asparagus, you need the following items: - 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon lemon zest, finely grated - Salt and freshly ground black pepper, to taste - 1 tablespoon fresh parsley, finely chopped, for garnish - Lemon wedges, for serving You can easily adjust this recipe to fit your needs. If you dislike shrimp, try chicken or tofu. Swap asparagus for broccoli or green beans if you prefer. Use olive oil instead of butter for a dairy-free option. If you're on a low-sodium diet, reduce the salt or use herbs to add flavor. Always feel free to get creative with spices based on your taste! Using fresh ingredients makes a big difference in this dish. Fresh shrimp have a firm texture and a sweet taste that frozen ones lack. Fresh asparagus adds a crisp bite and bright flavor. When you use fresh garlic, it brings out a strong aroma and taste. Fresh lemon zest enhances the dish with a bright, citrusy note. Always choose quality ingredients for the best results! Start by gathering all your ingredients. You need shrimp, asparagus, butter, garlic, spices, and lemon. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup. Trim the asparagus and cut it into 2-inch pieces. Peel and devein the shrimp if needed. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, lemon zest, and a pinch of salt and pepper. Spread the shrimp and asparagus evenly on the sheet pan. Drizzle half of the garlic butter mixture over them. Use your hands or tongs to toss everything together. Make sure the shrimp and asparagus are in a single layer. This allows for even cooking. Place the sheet pan in the oven and bake for 10-12 minutes. The shrimp will turn pink and opaque. The asparagus should be tender but still crisp. To check if the shrimp are done, look for a pink color and opaque texture. The asparagus should be bright green and tender. If you want, you can use a fork to poke the asparagus. It should be soft but still have some snap. Once done, remove the pan from the oven. Drizzle the remaining garlic butter over the shrimp and asparagus. Toss gently to mix. For this recipe, I recommend using large shrimp. They cook evenly and stay juicy. You can also use jumbo shrimp for a heartier bite. If you prefer, try different shrimp types, like wild-caught or farmed. Each has its taste and texture. You can even swap shrimp for chicken or tofu if you want a twist. The garlic butter sauce is key to this dish. Use fresh garlic for the best flavor. Mince it finely to ensure it spreads evenly. Melt the butter before mixing to help it blend well. Make sure to balance the lemon zest with the smoked paprika. This will give your sauce a bright and rich taste. To make cooking easier, use these tools: - A large sheet pan to hold all the shrimp and asparagus. - Parchment paper for easy cleanup. - A small mixing bowl for the garlic butter sauce. - Tongs to toss the shrimp and asparagus gently. - A zester to get the lemon zest just right. Having these tools on hand will help you create this dish smoothly and enjoyably. {{image_4}} You can switch up the veggies in this dish. Try using broccoli, bell peppers, or snap peas. Carrots add a nice crunch, too. Just make sure to cut them into small pieces. This way, they cook evenly with the shrimp. Feel free to get creative with spices. Try adding chili flakes for some heat. You can also use Italian herbs like oregano or basil. For a twist, swap smoked paprika for curry powder. Each change can give the dish a new taste. To make this a full meal, serve it with rice or quinoa. Garlic bread is also a great side. A fresh salad with lemon vinaigrette pairs well, too. You can even add a fruit salad for a sweet touch. After you enjoy your meal, let the leftovers cool first. Store them in an airtight container. This helps keep the shrimp and asparagus fresh. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you won't forget when you made it. To reheat your leftovers, use the oven. Preheat it to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes, or until warm. This method keeps the shrimp juicy and the asparagus crisp. You can freeze this dish if you have extra. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above for the best taste. Yes, you can use frozen shrimp. First, thaw them completely. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This step helps the shrimp cook evenly and soak up the garlic butter flavor. To make this recipe gluten-free, stick to the ingredients listed. All items in the recipe are naturally gluten-free. Just check the butter to make sure it’s labeled gluten-free. If you want to serve it with a side, choose gluten-free grains like rice or quinoa. This dish pairs well with several sides. Here are a few ideas: - Cooked rice or quinoa for a hearty base. - A simple green salad for a fresh crunch. - Garlic bread to soak up any extra garlic butter. - Roasted potatoes for a comforting addition. These sides will complement the shrimp and asparagus nicely, making your meal even more enjoyable. In this blog post, we covered the key ingredients for the dish, with options for substitutions. I shared step-by-step instructions for a tasty bake and offered tips for perfect doneness. You learned about shrimp sizes, a great garlic butter sauce, and useful kitchen tools. We explored vegetable alternatives, spice variations, and side dish ideas to make it a full meal. I also gave storage tips and answered common questions. With these insights, you can confidently create a delicious and satisfying meal. Enjoy cooking!

Sheet-Pan Garlic Butter Shrimp and Asparagus

Savor the delicious flavors of Garlic Butter Shrimp and Asparagus made effortlessly on one sheet pan! This quick and easy recipe combines juicy shrimp and tender asparagus with a rich garlic butter sauce for a mouthwatering meal ready in just 20 minutes. Perfect for busy weeknights or a special dinner, click through to discover all the details and impress your family or guests with this simple yet elegant dish.
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon lemon zest (finely grated)

Salt and freshly ground black pepper, to taste

1 tablespoon fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This will help with easy cleanup and prevent sticking.

    In a small mixing bowl, whisk together the melted unsalted butter, minced garlic, smoked paprika, lemon zest, and a pinch of salt and freshly ground black pepper. Mix until all ingredients are well combined.

      Spread the cleaned shrimp and the trimmed asparagus evenly on the prepared sheet pan. Drizzle half of the garlic butter mixture over the shrimp and asparagus. Using tongs or your hands, gently toss them to ensure everything is well coated.

        Arrange the shrimp and asparagus in a single layer on the sheet pan, making sure they have enough space between them for even cooking. Overcrowding can lead to steaming instead of roasting.

          Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the shrimp turn pink and opaque, and the asparagus becomes tender yet still crisp.

            Carefully remove the sheet pan from the oven. Drizzle the remaining garlic butter mixture over the shrimp and asparagus, then toss gently to combine and enhance the flavors.

              Transfer the dish to a serving platter. Garnish with finely chopped fresh parsley and serve immediately, presenting with lemon wedges on the side for an extra burst of freshness.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4