Sheet Pan Shrimp designed for fast weeknight cooking with simple prep and bold flavor.
Weeknight Sheet-Pan Shrimp — Fast, Bright, and Hands-Off
A single sheet pan delivers smoky, lemony shrimp with blistered tomatoes and crisp-tender asparagus in about 30 minutes from start to finish.
This is The Snap Skillet kind of dinner: a fast, one-pan sheet-pan shrimp that gets dinner on the table with minimal fuss. Leo Grant’s approach keeps prep to about 15 minutes and roast time to 12 minutes at 425°F, so you get dinner on the table before anything else derails your evening.
The flavor comes from a simple seasoning oil—olive oil, lemon zest and juice, garlic, smoked paprika, sweet paprika and a touch of red pepper flakes—tossed with plump shrimp, halved cherry tomatoes, asparagus pieces and red onion wedges. In the oven the tomatoes burst and sweeten, onions caramelize at the edges, asparagus chars into tender-crisp batons, and the shrimp turn juicy and slightly caramelized where they touch the pan. The smoked paprika and red pepper flakes add warmth and a faint smokiness that the lemon brightens.
Practical touches make the magic repeatable: line a rimmed sheet pan with foil or parchment for easy cleanup, pat the shrimp dry so they sear rather than steam, and spread everything in a single layer with space between pieces. You can whisk the seasoning oil and trim the vegetables ahead of time to make assembly dead simple when you’re ready to roast.
Serve straight from the pan with a squeeze of extra lemon and a hunk of crusty bread, rice, or a quick grain to soak up the juices. It’s exactly the sort of weeknight meal that feels special without taking time away from the rest of your evening.
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