Sheet Pan Shrimp

Succulent and plump, this sheet pan shrimp makes weeknight meal prep a real breeze! It's prepared with marinated shrimp nestled up with crisp asparagus and juicy grape tomatoes—all roasted to perfection! This recipe is sure to become a favorite when you're craving something quick, healthy, and delicious.

Craving a fuss-free way to prepare shrimp? Grab your sheet pan!

Friends, I do believe I have found my new favorite way to prepare shrimp.

I've always been one to season and sear up shrimp in a scorching-hot skillet. I love 'em in all kinds of dishes such as my shrimp scampi, Cajun shrimp pasta, or even my shrimp and corn soup. Those are indeed very delicious ways to cook up shrimp!

But wanting an even easier method for a weeknight shrimp recipe that's prepped in a flash, I had an idea... Pull out the sheet pan, turn on the oven, and voila! This sheet pan shrimp recipe was born. And my, oh, my, is it scrumptious!

Quick-marinated, lemony shrimp nestles up to some vibrant veggies such as asparagus and tomatoes. It then roasts for just 10 minutes (yes, 10 minutes!)—perfectly plump, succulent and flavorful!

I just love this recipe! It's ultra healthy, and super versatile. It can be served up in a rustic way on its own, or with something to make it more substantial, if bellies are really rumbling.

Who'd have thought that shrimp, veggies, a sheet pan, plus 10 minutes of oven time would yield such yumminess?

My recipe for sheet pan shrimp

Just because a meal is prepped in no time flat, doesn't mean that it shouldn't be brimming with the maximum amount of flavor. That's where good ingredients and marination come into play...

To give this sheet pan shrimp a zippy and bright lemony twist, I marinate the peeled and deveined shrimp in lemon zest, an Italian blend of dried herbs, some olive oil, garlic, plus salt and pepper.

Ten minutes will definitely do the trick for the roasting. But honestly, you can prep ahead and marinate the shrimp overnight (or even just a couple hours). That way, it can absorb even more of the marinade, making it extra flavorful. I always recommend longer marination, if at all possible.

Because I really enjoy veggies on the side of my shrimp, I opt for one bunch of fresh asparagus which I trim the stalky bottoms off of. I then give 'em a quick peel to create tender stalks. The asparagus will roast next to the shrimp to crisp yet tender perfection during those 10 minutes in the oven.

Same goes for the tomatoes, as they just break down enough in the oven to become juicy, sweet, and softened.

The result is a vibrant and healthy shrimp recipe that you can totally feel great about indulging in. It's perfect as a midweek option, especially when life gets busy!

Here's a sneak peek at my sheet pan shrimp recipe: (or just jump to the full recipe...)

1. To get started, I toss my peeled and deveined shrimp with my marinade ingredients. I allow it to marinate for at least 10 minutes, up to overnight if I'm prepping ahead.
2. Then, I toss my veggies with some of the same ingredients I used in the marinade, and set them aside for a moment.
3. Next, I line my sheet pan with some foil or parchment paper, and add my marinated shrimp to about half of the sheet pan, in a single layer. Next to the shrimp, on the other half of the sheet pan, I arrange my seasoned asparagus and tomatoes.
4. Then, I roast my shrimp and veggies for 10 minutes, just until opaque and cooked through, veggies crisp yet tender.
5. Once out of the oven, I give everything another little sprinkle of lemon zest, salt, and drizzle of olive oil for added flavor.
6. I serve the sheet pan shrimp with the vegetables just as is. And if we're really hungry, I serve over quinoa or rice as a bowl, or even with a side of garlic toast.

Recipe

Sheet Pan Shrimp

by Ingrid Beer

Print Recipe

This lemony sheet pan shrimp with asparagus and juicy tomatoes makes for a healthy, flavorful and colorful meal ready in minutes!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 214 calories per serving (shrimp and veggies only)

Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients:

• 2 pounds shrimp (16/20 count), peeled and deveined
• Olive oil
• ¾ teaspoon granulated garlic, divided use
• ¾ teaspoon lemon zest, divided use, plus extra grated on as garnish
• Salt
• Black pepper
• 1 ½ teaspoons Italian seasoning, divided use
• 1 pound (medium thickness) asparagus, bottoms trimmed and stalks peeled, then cut into 2 ½ to 3 inch pieces
• 1 cup grape tomatoes or cherry tomatoes, halved

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a sheet pan with foil or parchment paper.
3. Add the shrimp to a medium size bowl, and drizzle in about 1 tablespoon of olive oil. Sprinkle in ½ teaspoon of the granulated garlic, ½ teaspoon of the lemon zest, a good pinch of salt and black pepper, and 1 teaspoon of the Italian seasoning, and toss to coat. Allow the shrimp to marinate for at least 10 minutes, even overnight if prepping ahead.
4. Next, add the trimmed, peeled and cut asparagus and the halved tomatoes to another bowl, and toss with a drizzle of olive oil, a pinch of salt and pepper, the remaining ¼ teaspoon of granulated garlic, ¼ teaspoon of lemon zest, and ½ teaspoon of Italian seasoning, and toss to coat.
5. When ready to prepare the shrimp, add the marinated shrimp in a single layer to one half of the sheet pan, and spread the asparagus and tomatoes on the other half of the sheet pan, next to the shrimp.
6. Roast the shrimp and veggies for 10 minutes, or just until the shrimp turns opaque/pink, is plump, and cooked through.
7. Remove from oven and drizzle on a little extra olive oil over the shrimp and veggies, then grate just a touch more lemon zest over everything for added aroma. Check if additional salt/pepper is needed. You can gently toss/combine the veggies together with the shrimp at this point, if desired.
8. Serve the sheet pan shrimp and veggies on their own, with pasta, some garlic toast on the side, or with fluffy quinoa or rice.

Tips & tidbits for my sheet pan shrimp recipe:

• Choose peeled and deveined shrimp for convenience: When opting for shrimp, choose the 16/20 count shrimp which has already been peeled and deveined, if possible. This will save you time peeling and deveining yourself. And if you can find fresh shrimp, then that's ideal. Otherwise, feel free to buy frozen shrimp, and thaw before using.
• Marinate the shrimp longer for more flavor: A quick 10 minute marination will impart good flavor to the shrimp. But if you'd like to prep ahead, feel free to marinate the shrimp overnight. It will yield even more flavorful results.
• Medium-thick asparagus for crisp-tender results: If possible, choose asparagus spears that have a medium thickness. They will cook to perfection during those 10 minutes in the oven with the shrimp. If you find thinner spears, that's fine, but you can skip peeling them. Thicker spears may need to be peeled down a bit more. If too thick, they may end up undercooked after the 10 minute cook time.
• How to serve sheet pan shrimp: This recipe is meant to be a light, fresh, and healthy meal, so you can serve the shrimp and veggies on their own. You can also serve with a slice of garlic toast on the side. You can also serve with quinoa or rice, even pasta, to make a "bowl" out of it. It just depends on how hungry you are!

Craving more cozy recipes like this one? Check out my recipe for Sheet Pan Chicken Thighs, Sheet Pan Sausage and Veggies, Cajun Shrimp Pasta, Shrimp Tacos, Shrimp Fajita Stir Fry, Garlic Parmesan Shrimp with Orzo, Shrimp and Corn Soup, or even my recipe for Shrimp Scampi!