Sheet Pan Shrimp designed for fast weeknight cooking with simple prep and bold flavor.
One-Pan Shrimp That Makes Weeknights Feel Fancy
Smoky paprika, bright lemon, and blistered cherry tomatoes turn a single sheet pan into a fast, impressive dinner in about 30 minutes.
When weeknight life asks for something fast and forgiving, a sheet pan is the answer. Placing shrimp, crisp-tender asparagus, and halved cherry tomatoes on one rimmed pan means almost all the work happens while the oven does the heavy lifting—minimal stirring, almost no babysitting, and a single pan to scrub at the end.
The flavor is bold without being fussy: olive oil carries a garlicky, lemony seasoning spiked with smoked paprika and a pinch of red pepper flakes so every bite has a little warmth and a citrus lift. Shrimp roast quickly and pick up a touch of caramelized char where they meet the hot metal, while the tomatoes burst and sweeten and the asparagus keeps a bright snap.
Small technique choices make a big difference: pat the shrimp dry so they brown instead of steam, arrange everything in a single layer so nothing steams, and line the pan for easy cleanup. You can whisk the seasoning ahead and toss everything together a few minutes before baking, or prep the veg and shrimp in a bowl and refrigerate until you’re ready.
Serve straight off the pan with an extra squeeze of lemon and crusty bread or a bowl of rice to soak up the juices. It’s the kind of dinner that feels like a treat but comes together fast—perfect for busy nights, impromptu guests, or any evening when you want something bright, smoky, and satisfying with minimal fuss.
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