Sheet Pan Lemon Shrimp
Sheet pan lemon shrimp roasts juicy shrimp with lemon, garlic, and veggies for a true one-pan USA weeknight seafood dinner. Roast until shrimp are opaque and 145°F—minimal dishes, big citrus flavor.
🛒Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 pound asparagus, trimmed (or broccoli florets)
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- Lemon slices and fresh parsley
- Optional: cooked rice or crusty bread for serving
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Instant-read thermometer
- Mixing bowl
- Tongs
📝Instructions
- 1
Preheat oven to 425°F. On a rimmed sheet pan, toss asparagus and tomatoes with 2 tablespoons oil, half the garlic, salt, pepper, and Italian seasoning. Roast 8–10 minutes.
- 2
Toss shrimp with remaining oil, garlic, lemon zest, lemon juice, and red pepper flakes.
- 3
Push veggies aside; add shrimp in a single layer with lemon slices. Roast 6–8 minutes until shrimp are opaque and 145°F.
- 4
Sprinkle with parsley. Serve over rice or with bread to soak up juices.
- 5
Refrigerate within 2 hours up to 2 days; reheat until steaming (165°F).
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
Shrimp overcook fast?
Pull as soon as they hit opaque/145°F; residual heat continues cooking.
Different veggies?
Zucchini, bell peppers, or green beans work; start denser veg first.
Meal prep?
Best fresh; leftover shrimp keep 2 days refrigerated.
Frozen shrimp?
Thaw and pat dry so the pan does not steam.
Food safety?
Shrimp 145°F; leftovers 165°F; fridge within 2 hours.
