Sheet Pan Shrimp and Asparagus

Sheet pan recipes are all the rage these days, and for good reason: They’re quick and easy, and cleanup is a breeze.

A great weeknight dinner option, this shrimp and asparagus version can be served over spaghetti, brown rice, quinoa, mashed potatoes, or hash browns and only takes 15 minutes in the oven. Yes, only 15 minutes!

How to buy shrimp

There are a few things to consider when choosing shrimp for recipes like this.

Buy fresh or frozen raw shrimp. You can use fresh or frozen raw shrimp for this recipe. Do not use pre-cooked shrimp, they may become rubbery and dry out. If using frozen, make sure the shrimp are completely thawed before beginning the recipe.

Buy peeled and cleaned shrimp. This makes the preparation easier. Getting shelled shrimp adds five minutes to prep time to clean and devein the shrimp (and we’re going to have a quick and easy dinner, remember). Depending on your region, you may find pre-cleaned uncooked shrimp that have already had the shell removed. They’ll likely be a bit more expensive, but skipping the cleaning step might be worth it for you! Sometimes if you have a good fishmonger they will also clean the shrimp for you.

What about the shrimp size? When it comes to size, I prefer large shrimp (28-30 pieces) for this recipe. You want your shrimp to be large enough to give the shrimp good texture and ensure they don’t dry out during frying, but not so large that you would have to cut up the shrimp in the finished meal. Save these jumbo shrimp for the BBQ! If you have smaller shrimp in your fridge or freezer you can use these, but start with the asparagus first and add the shrimp with only 4-5 minutes to bake. Tiny shrimp cook very quickly.

Today, you can buy quality shrimp from a variety of sources. A good fish market will definitely have them, but you can also find raw shrimp frozen at most supermarkets. Just make sure they are raw and not cooked.

Sheet Pan Shrimp Order of Operations

Whenever you prepare a sheet pan recipe, the main thing to remember is that the ingredients cook at very different times! Be sure to spread out your ingredients on the sheet pan to avoid overcooking the shrimp.

In this case, the asparagus needs to be fried for about 14-15 minutes, and the shrimp for only 6-7 minutes.

Start with the asparagus first and spread them out completely on the baking sheet, then set the asparagus aside about halfway and add the shrimp. So everything is done at the same time!

What do you serve with Sheet Pan Shrimp?

There are many ways to serve this dish. Personally, I like to serve it over thin spaghetti, which helps soak up any juices and buttery sauce, but you can also serve it over rice or even just a loaf of crusty bread.

If you’re looking for a low-carb serving option, you can serve this over a bed of baby spinach with some sliced ​​tomatoes and avocado for a great salad option.

Sheet Pan Shrimp Swaps and Substitutions

Here are a few swap ideas to try for this recipe:

• If you’re not a fan of asparagus, try Brussels sprouts, but add about 10 minutes to the roasting time.
• For a heartier sheet pan, add some halved baby potatoes, but again add some time to make sure they cook until tender.
• As a substitute for shrimp, try scallops or clams!

Use it on! What to do with leftovers

If you’re serving four people, you most likely won’t have many leftovers from that meal, but if you do find some, you can reuse the sheet pan ingredients in a salad for lunch the next day, or even shred them up and make an omelet with the ingredients (with some cheese maybe).

More satisfying sheet pan recipes

• Sheet Pan Chicken Fajitas with Peppers and Onions
• Sheet-Pan Harissa Chicken with Carrots and Cauliflower
• Sheet pan chicken with asparagus and potatoes
• Sheet Pan Salmon and Broccoli with Miso Butter Sheet Pan Mini Meat Loafs with Broccoli and Mustard Glazed Potatoes