Sheet Pan Shrimp designed for fast weeknight cooking with simple prep and bold flavor.
Smoky Lemon Sheet-Pan Shrimp for Busy Nights
A no-fuss sheet-pan dinner that roasts shrimp, asparagus, and cherry tomatoes in a bright, smoky lemon-garlic oil for a flavorful meal in about 30 minutes.
This is the kind of weeknight rescue that actually feels like dinner: one rimmed sheet pan, a quick 15-minute prep, and about 12 minutes in a hot oven. The goal is bold flavor with minimal fuss — olive oil, lemon, garlic and smoked paprika do the heavy lifting so you get dinner on the table fast and with very little clean-up.
The flavor combo is simple and reliable. Smoked paprika and a pinch of red pepper flakes give the dish a warm, slightly smoky heat while lemon zest and juice lift everything bright. Cherry tomatoes roast until they burst and sweeten, asparagus turns crisp-tender, and red onion wedges caramelize at the edges — all of which complement the quick-cooking, juicy shrimp.
A couple of technique notes make it foolproof: pat the shrimp dry, cut the asparagus into 2-inch pieces and halve the tomatoes so everything finishes at roughly the same time, then toss with the seasoning oil and spread in a single layer on a parchment-lined pan. Roast at a high temperature so vegetables get a little char and shrimp turn opaque and just pink — about 12 minutes total — watching carefully so they don’t overcook.
Finish with an extra squeeze of lemon and a scattering of fresh herbs or flaky salt and serve over rice, crusty bread, or a simple green salad. You can prep the veggies and whisk the seasoning oil ahead of time for even quicker assembly; just toss the shrimp on right before the oven. Leftovers reheat well for a quick lunch or second dinner.
Ingredients
How to Make Sheet Pan Shrimp
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Prepare the ingredients: pat shrimp dry with paper towels; trim woody ends from the asparagus and cut into 2-inch pieces; halve the cherry tomatoes; cut the red onion into 1/2-inch wedges; zest and juice the lemon; finely mince the garlic.
- In a medium bowl whisk together the olive oil, lemon zest, lemon juice (about 1½ tbsp), minced garlic, smoked paprika, paprika, red pepper flakes, kosher salt, and black pepper to make the seasoning oil.
- Place the shrimp, asparagus pieces, halved tomatoes, and onion wedges in a large bowl or directly on the sheet pan. Pour the seasoning oil over everything and toss until all pieces are evenly coated and spread out in a single layer with a little space between items.
- Roast on the center rack in the preheated oven for 10–12 minutes, tossing once halfway through, until the shrimp are opaque and just cooked through and the vegetables are tender and slightly caramelized.
- Remove the pan from the oven, dot the shrimp and vegetables with the tablespoon of unsalted butter and stir gently on the hot pan until the butter melts and glosses the ingredients. Taste and adjust seasoning with more salt or a squeeze of lemon if needed.
- Sprinkle with chopped fresh parsley and serve immediately straight from the sheet pan, or spoon over rice, pasta, or serve with crusty bread for a quick weeknight dinner.
Recipe Card
Sheet Pan Shrimp
Sheet Pan Shrimp designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Prepare the ingredients: pat shrimp dry with paper towels; trim woody ends from the asparagus and cut into 2-inch pieces; halve the cherry tomatoes; cut the red onion into 1/2-inch wedges; zest and juice the lemon; finely mince the garlic.
- In a medium bowl whisk together the olive oil, lemon zest, lemon juice (about 1½ tbsp), minced garlic, smoked paprika, paprika, red pepper flakes, kosher salt, and black pepper to make the seasoning oil.
- Place the shrimp, asparagus pieces, halved tomatoes, and onion wedges in a large bowl or directly on the sheet pan. Pour the seasoning oil over everything and toss until all pieces are evenly coated and spread out in a single layer with a little space between items.
- Roast on the center rack in the preheated oven for 10–12 minutes, tossing once halfway through, until the shrimp are opaque and just cooked through and the vegetables are tender and slightly caramelized.
- Remove the pan from the oven, dot the shrimp and vegetables with the tablespoon of unsalted butter and stir gently on the hot pan until the butter melts and glosses the ingredients. Taste and adjust seasoning with more salt or a squeeze of lemon if needed.
- Sprinkle with chopped fresh parsley and serve immediately straight from the sheet pan, or spoon over rice, pasta, or serve with crusty bread for a quick weeknight dinner.
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 2.2
- Sodium
- 800
- Fiber
- 4
- Unsaturated Fat
- 14.6
- Protein
- 36
- Fat
- 17
- Cholesterol
- 277
- Trans Fat
- 0
- Calories
- 307
- Sugar
- 3.5