Spicy Lemon-Pepper Shrimp and Asparagus Sheet Pan Dinner

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (450 g) medium-thick asparagus, trimmed
• 1¼ lb (565 g) large shrimp, peeled and deveined (tails on optional)
• 4 Tbsp (56 g) unsalted butter, melted
• 2 Tbsp extra-virgin olive oil
• 2 large lemons (zest of 1, juice of both; plus extra wedges to serve)
• 3 garlic cloves, minced
• 1½ tsp kosher salt (divided)
• 1 tsp freshly ground black pepper
• 1–1½ tsp crushed red pepper flakes (to taste)
• 1 tsp smoked paprika
• 1 tsp honey (or sugar)
• 2 Tbsp chopped fresh parsley (optional, for garnish)

Do This

• 1. Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
• 2. Whisk melted butter, olive oil, lemon zest and juice, garlic, salt, pepper, red pepper flakes, smoked paprika, and honey into a chili-lemon butter.
• 3. Toss asparagus with 2 Tbsp of the chili-lemon butter on the pan; spread in a single layer and roast 7 minutes.
• 4. Meanwhile, pat shrimp dry and toss in a bowl with 3 Tbsp of the chili-lemon butter.
• 5. Remove pan, push asparagus to the sides, place shrimp in the center in a single layer, and drizzle remaining butter over everything.
• 6. Roast 6–8 minutes more, until shrimp are pink and opaque; broil 1–2 minutes for extra char if desired.
• 7. Sprinkle with parsley, squeeze over fresh lemon, and serve hot straight from the pan.

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Why You’ll Love This Recipe

• Everything cooks on one sheet pan for quick prep and easy cleanup.
• Bright lemon, smoky chili, and cracked black pepper create a bold, zesty glaze.
• Juicy shrimp and tender-crisp asparagus make a naturally light, protein-packed meal.
• Fast enough for a weeknight, impressive enough for guests.

Grocery List

• Produce: Asparagus, lemons, garlic, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes, smoked paprika, honey (or sugar), foil or parchment

Full Ingredients

For the Sheet Pan Shrimp & Asparagus

• 1 lb (450 g) asparagus, medium-thick stalks, tough ends snapped or trimmed off
• 1¼ lb (565 g) large shrimp (16–20 count), peeled and deveined, tails on or off
• 1 Tbsp extra-virgin olive oil (for the pan, in addition to what is in the butter)
• Fresh lemon wedges, for serving

For the Chili-Lemon Butter Glaze

• 4 Tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 Tbsp extra-virgin olive oil
• Zest of 1 large lemon (about 2 tsp finely grated)
• Juice of 2 large lemons (about 6 Tbsp)
• 3 garlic cloves, minced or pressed
• 1½ tsp kosher salt, divided (start with 1 tsp in the butter, reserve ½ tsp to adjust to taste)
• 1 tsp freshly ground black pepper
• 1–1½ tsp crushed red pepper flakes, to taste (1 tsp for moderate heat, 1½ tsp for spicy)
• 1 tsp smoked paprika (sweet or hot)
• 1 tsp honey or granulated sugar (balances the acidity and heat)

For Garnish (Optional but Recommended)

• 2 Tbsp finely chopped fresh parsley
• Extra cracked black pepper
• Pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C). Line a large rimmed sheet pan (about 18 x 13 inches) with aluminum foil or parchment paper for easier cleanup. Lightly brush or drizzle the lined pan with 1 Tbsp olive oil so the asparagus and shrimp will sear nicely instead of sticking.

While the oven heats, pat the shrimp dry with paper towels and set them aside in a medium bowl. Trimming moisture helps them roast and caramelize instead of steaming.

Step 2: Make the chili-lemon butter glaze

In a small mixing bowl or large measuring cup, combine the melted butter, 2 Tbsp olive oil, lemon zest, and lemon juice. Add the minced garlic, 1 tsp kosher salt, black pepper, crushed red pepper flakes, smoked paprika, and honey. Whisk until the mixture is well blended and slightly emulsified.

Taste a tiny spoonful and adjust: add more crushed red pepper for extra heat, more lemon juice if you want it brighter, or a pinch of the reserved ½ tsp salt if it tastes flat. The glaze should be tangy, salty, a little smoky, and pleasantly spicy.

Step 3: Season and start roasting the asparagus

Place the trimmed asparagus on the prepared sheet pan. Drizzle with about 2 Tbsp of the chili-lemon butter. Toss directly on the pan to coat all the spears evenly, then spread them into a single layer, leaving space in the center of the pan for the shrimp that will be added later.

Roast the asparagus for 7 minutes. This gives them a head start so they end up tender-crisp at the same time the shrimp are perfectly cooked. While the asparagus roast, move on to the shrimp.

Step 4: Coat the shrimp in the chili-lemon butter

While the asparagus are in the oven, pour about 3 Tbsp of the chili-lemon butter over the bowl of dried shrimp. Toss well to coat every shrimp. The remaining chili-lemon butter will be drizzled over the pan later, so do not discard it.

If desired, sprinkle the shrimp with a small pinch of the remaining ½ tsp salt for extra seasoning. Let the shrimp rest briefly in the mixture; this short “marinade” infuses them with lemon, garlic, and chili flavor without making them mushy.

Step 5: Add shrimp to the pan and finish roasting

After the asparagus have roasted for 7 minutes, carefully remove the hot pan from the oven and close the oven door to maintain heat. Use tongs or a spatula to push the asparagus toward the outer edges of the pan, creating a clear space down the center.

Arrange the coated shrimp in a single layer in the center of the pan. Pour any butter left in the shrimp bowl over them, then drizzle the remaining chili-lemon butter evenly over the asparagus and shrimp. This will form a flavorful, spicy lemon-pepper glaze as it roasts.

Return the pan to the oven and roast for 6–8 minutes, until the shrimp are opaque, pink, and just firm to the touch, and the asparagus are crisp-tender with lightly browned tips.

Step 6: Broil for a charred, fiery finish (optional)

If you like a bit more char and a slightly sticky glaze, switch the oven to broil on high. Broil the pan for 1–2 minutes, watching very closely so nothing burns. The edges of the shrimp and asparagus should take on some deeper color, and the chili-lemon butter will bubble and thicken into a shiny, fiery coating.

Remove the pan from the oven. Immediately squeeze a few fresh lemon wedges over the top, then sprinkle with chopped parsley, a pinch of flaky sea salt, and extra cracked black pepper if you like a strong lemon-pepper vibe.

Step 7: Serve and enjoy

Serve the shrimp and asparagus straight from the sheet pan for a rustic feel, or transfer them to a warm platter. Spoon any pooled chili-lemon butter from the pan over the shrimp and asparagus so none of that bright, spicy glaze goes to waste.

This dish is excellent on its own, or served over rice, quinoa, or crusty bread to soak up the sauce. Add extra lemon wedges at the table so everyone can adjust the brightness to taste.

Pro Tips

• Dry shrimp roast better: Blot the shrimp very dry before tossing with the chili-lemon butter. Less surface moisture means better browning and a thicker glaze.
• Use medium-thick asparagus: Very thin spears can overcook quickly. If yours are skinny, reduce their initial roast time to 4–5 minutes instead of 7.
• Watch the broiler like a hawk: The glaze can go from beautifully charred to burnt in seconds. Stay by the oven and check every 20–30 seconds.
• Season at the end: The sauce reduces in the oven, concentrating salt. Taste before adding extra salt at the finish.
• Scale it up: For a crowd, use two sheet pans and rotate them halfway through cooking so everything roasts, not steams.

Variations

• Lemon-garlic only: Skip the crushed red pepper and smoked paprika for a milder, kid-friendly lemon-garlic-pepper version. Add a pinch of dried Italian herbs if you like.
• Extra veggies: Add halved cherry tomatoes or thinly sliced red bell pepper to the asparagus for the final 8 minutes of roasting for more color and sweetness.
• Creamy finish: After roasting, sprinkle a few tablespoons of crumbled feta or shaved Parmesan over the hot pan for a salty, creamy contrast to the bright, spicy glaze.

Storage & Make-Ahead

This dish is best eaten fresh, when the shrimp are just-cooked and the asparagus is still snappy. However, leftovers can be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low to medium heat with a splash of water or broth, just until warmed through, to avoid overcooking the shrimp.

For make-ahead prep, you can whisk the chili-lemon butter up to 24 hours in advance and refrigerate it. Let it sit at room temperature until fluid again, or gently warm it before using. You can also trim the asparagus and peel and devein the shrimp a day ahead; keep them refrigerated separately until ready to cook.

Nutrition (per serving)

Approximate values (for 1 of 4 servings, without added sides): Calories: 370; Protein: 33 g; Carbohydrates: 8 g; Fiber: 3 g; Sugar: 3 g; Fat: 23 g; Saturated Fat: 9 g; Sodium: 980 mg. Actual values will vary based on shrimp size, exact butter amount used, and any additional salt or sides.