ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS TOSSED WITH CHILI FLAKES AND FRESH PARSLEY IS NOT ONLY BURSTING WITH FLAVOR BUT ON YOUR TABLE IN 15 MINUTES! NO JOKE!
This Garlic Butter Shrimp is one of the QUICKEST meals on the planet – on your table in 15 minutes! Make it at a moment’s notice with fresh or thawed frozen shrimp that emerge tender, juicy and dripping with lemon garlic flavor from 100% hands-off, foolproof roasting. This Garlic Shrimp is a complete meal-in-one with roasted asparagus or add it to pasta, rice orrisotto!
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GARLIC BUTTER SHRIMP AND ASPARAGUS RECIPE VIDEO
This Garlic Butter Shrimp Recipe is bursting with flavor!
I think it’s time for a ONE pan meal, yes?
What about a one pan sheet pan meal in 15 minutes?
What about a One Pan Sheet Pan 15 Minute Meal withjuicy, plump shrimp and crisp tender asparagus?
What about One Pan Sheet Pan 15 Minute Lemon Garlic Butter Shrimp and Asparagus?
Yes, yes and yes!
One of the simplest yet, yet most satisfying meals has to be shrimp. Its one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp.And one of the simplest yet most satisfying flavor combinations to pair with shrimp has to be the dynamic trio oflemon, garlic and butter. Shrimp looooves a good lemon garlic butter bath.But instead of creating a sautéed lemon garlic shrimp recipe, we are going to roast our Lemon Garlic Butter Shrimp!
Have you ever roasted shrimp? It is one of my favoritemethods to produce perfectly even cooked shrimp and the hands-off method is foolproof and ridiculously easy. More importantly, the spice infused oil has longer to permeate the shrimp (6-8 minutes) so as they transform into tender, fragrant, succulent morsels, they drink up the flavor and emerge hot, juicy and exploding with deliciousness.
UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half! I slightly modifiedthe recipe to make Sheet Pan Shrimp Scampi as well – you don’t want to miss it!
Garlic Butter Shrimp ingredients
- Shrimp:Use 1 ½ pounds medium, raw shrimp. Weigh your 1½ pounds shrimp with tails on, then remove the tails. If purchase shrimp with the tails already removed, adjust weight accordingly.
- Asparagus:Select thin to medium asparagus so it will cook in the same amount of time as the shrimp. When buying asparagus, look for firm, straight spears with closed, compact tips. The color should be vibrant green, and the stalks should feel crisp and not wilted.
- Garlic:Minced garlic is tossed with both the asparagus and the shrimp.
- Fresh parsley:Use three tablespoons fresh minced flat leaf parsley (flat parsley has more flavor) or 1 teaspoon dried parsley in a bind.
- Lemon juice:Fresh is best, however, you may use bottled if needed.
- Butter:Always use unsalted butter so you can salt to taste.
- Seasonings:Paprika, red pepper flakes, salt and pepper season the shrimp while still lettings its flavor shine.
How to make Lemon Garlic Shrimp
How to Thaw Shrimp
- There are two options for thawing your shrimp. To quickly thaw, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely thawed.
- The easier way to thaw your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them thaw in the refrigerator overnight.
- Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to thaw and cook unevenly.
- After your shrimp is defrosted, we are ready to get onto the main event to create a ONE pan meal. Line ajelly roll pan with foil, add your asparagus then toss with olive oil, garlic,salt and pepper. The roasting time will depend on thethickness of your asparagus.I use thin asparagus for this recipe androast for 4 minutes. If you have medium asparagus, then you’ll want to roast closer to 6 minutes.
- Next remove the asparagus, push to one side of the pan and add you raw shrimp.To achieve succulent shrimp perfection, we drizzle our shrimp with olive oil then toss with garlic, salt, pepper,paprika, red chili flakes and fresh parsley, then dollopthe shrimp with 2 tablespoons cubed butter and the asparagus with 1 tablespoon butter.
- I’ve seen some roasted lemon garlic butter shrimp recipes thatuse as much as 1 cup (2 sticks!!!) butter sofeel free to use more or less butter, but I think the 3 tablespoons is perfect to create buttery shrimp while still feeling good about eating it.After you roast your shrimp and asparagus for another 6 minutes, you drizzle with fresh, bright lemon juice.
- The melted buttermingles beautifully with the lemon juice to create a light lemon butter sauce that you can drizzle over rice orpasta.
BUTTER SHRIMP RECIPE VARIATIONS
Once you know how to roast shrimp there are endless possibilities! Switch of the veggies and spices to create a new twist every time. Here are a few ideas:
- Swap vegetables:Add any vegetables and adjust the roasting times as needed. For example, if using potatoes, roast baby Yukon gold potatoes for 20 minutes before adding the shrimp.
- Lemon Herb Shrimp:Add additional fresh herbs like minced thyme or rosemary along with a squeeze of lemon juice for a bright and herby flavor.
- Spicy Cajun Shrimp:Coat the shrimp in store-bought Cajun spice blend or use my homemadeCajun spicemade of smoked paprika, cayenne pepper, garlic powder, and onion powder for a spicy kick.
- Honey Sriracha Shrimp:Create a sweet and spicy glaze with a mixture of honey, sriracha, minced garlic, and soy sauce to coat the shrimp before roasting.
- Garlic Parmesan Shrimp:Toss the shrimp in a blend of melted butter, minced garlic, grated Parmesan cheese, and breadcrumbs for a savory and cheesy coating.
- Lime Chipotle Shrimp:Create a marinade with lime juice, chipotle powder, cumin, and garlic for a smoky and citrusy flavor profile. See myCilantro Lime Shrimpfor reference.
- Teriyaki Ginger Shrimp:Glaze the shrimp in homemade teriyaki sauce (see myTeriyaki Shrimpfor reference) or store-bought. I love adding pineapple too
- Mediterranean Shrimp:Combine olive oil, lemon juice, minced garlic, and a blend of Mediterranean herbs like oregano and thyme for a light and refreshing taste.
- Honey Dijon Mustard Shrimp:Whisk together Dijon mustard, honey, minced garlic, and a touch of lemon juice for a tangy and flavorful coating.
How to serve Garlic Shrimp
This Garlic Shrimp can be added to pasta, rice, etc. or served with any of the following sides:
- Potatoes:Garlic Mashed Potatoes,Twice Baked Potato recipe,Potatoes Au Gratin,Parmesan Crusted PotatoesorButter Potatoes.
- Salads:Caesar Salad,Apple Salad,Pear Salad,Strawberry Spinach Salad, orGreen Bean Salad.
- Bread:Homemade Dinner RollsorCornbreadfor the win!
How to store Butter Garlic Shrimp
- How to store:Store shrimp in an airtight container in the refrigerator for up to three days.
- How to freeze:Allow the cooked shrimp to cool to room temperature then place in an airtight container (squeeze out excess air if using freezer bags), with parchment paper in between any layers. Label and date. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
- To reheat in the microwave:Reheat in the microwave for 20 seconds, then at 10 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery.
- To reheat on the stove:Reheat gently on the stove with a touch of butter or oil just until warmed through. The key is towarmthe shrimp and not cook the shrimp any further.
Garlic Butter Shrimp FAQs
Do you season shrimp before or after cooking?
It’s best to season shrimp before cooking so the flavors can penetrate deep into the shrimp. Seasoning after cooking may provide surface flavor but doesn’t allow the seasoning to infuse the shrimp as thoroughly.
Should shrimp be room temperature before cooking?
It’s not necessary for shrimp to be at room temperature before cooking, but allowing shrimp to come to room temperature for a short period (about 15-20 minutes) can promote more even cooking. However, shrimp are best kept refrigerated until just before cooking to maintain their freshness. If you’re marinating or seasoning the shrimp, you can do so while they are still cold, and then let them sit briefly at room temperature before cooking for more even results. Always handle shrimp safely and avoid leaving them at room temperature for an extended period to prevent any risk of bacterial growth.
What not to do when cooking shrimp?
When cooking shrimp, there are several common mistakes to avoid to ensure the best flavor and texture:
Overcooking:Shrimp cook quickly, and overcooking can lead to a rubbery texture. Cook just until they turn opaque and pink.
Neglecting to Devein:Removing the vein, the dark intestinal tract along the back, is essential for a cleaner appearance and better flavor. Devein shrimp before cooking.
Using Old or Thawed-and-Refrozen Shrimp:Opt for fresh or high-quality frozen shrimp. Refreezing shrimp can affect their texture, and older shrimp may have an off taste.
Neglecting Seasoning:Shrimp benefit from proper seasoning. Don’t forget to season them with salt, pepper, and any desired herbs or spices for enhanced flavor.
Marinating Too Long in Acidic Marinades:If using acidic marinades, like those with citrus, don’t marinate shrimp for too long, as acid can start to “cook” the shrimp, affecting their texture.
Crowding the Pan:Avoid overcrowding the cooking pan, as this can lead to uneven cooking. Cook shrimp in a single layer for the best results.
Ignoring Shrimp Size:Different recipes may call for specific shrimp sizes. Pay attention to size recommendations to achieve the desired texture and cooking times.
Not Checking for Allergies:If you’re cooking for others, be mindful of shellfish allergies. Always inquire about allergies before serving shrimp-containing dishes.
By avoiding these common mistakes, you can enhance the flavor, texture, and overall enjoyment of your cooked shrimp.
And there you have One Pan Roasted Lemon Garlic Butter Shrimp andAsparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp. My favorite kind of shrimp.
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- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
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Roasted Lemon Butter Shrimp and Asparagus
ONE PANRoasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES! No joke! This recipe is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment’s notice. Serve the (customizable heat) spicy lemon garlic butter shrimp plain orturn it into lemon garlic butter shrimp pasta!
Servings: 4 -6 servings
Total Time: 22 minutes mins
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
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Ingredients
Asparagus
Shrimp
- 1 ½ pounds medium uncooked peeled shrimp deveined*
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8-1/4 teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons lemon juice or more to taste
- 3 tablespoons butter, cubed
Serve with
- Pasta
- Rice
Instructions
Preheat oven to 400 degrees F.
Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
Meanwhile, remove tails from shrimp.
Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
Video
Notes
Don’t miss the “how to make” recipe video at the top of the post!
*Weigh your 1½ pounds shrimp with tails on, then remove tails. If purchase shrimp with the tails already removed, adjust weight accordingly.
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