Easy Sheet Pan Lemon Garlic Shrimp with Asparagus
A vibrant, healthy dinner ready in under 20 minutes with minimal cleanup. Tender shrimp and crisp asparagus roast together on a single pan, tossed in a bright lemon garlic butter sauce.
Ingredients
Ingredients
- 12 oz large shrimp peeled and deveined, tails on or off
- 1 lb asparagus woody ends trimmed
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 1 medium lemon zested and juiced
- 1 tsp dried oregano
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper freshly cracked
- 0.25 cup chicken broth or vegetable broth
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the shrimp from becoming rubbery. Make-Ahead: You can trim the asparagus and devein the shrimp up to 24 hours in advance. Keep refrigerated until ready to cook. Variations: Add a pinch of red pepper flakes for heat, or sprinkle with Parmesan cheese during the last 2 minutes of cooking. Serve over rice, quinoa, or pasta to make it a more substantial meal.