Lemon-Dill Sheet Pan Shrimp with Asparagus
A simple, elegant dinner where shrimp and asparagus roast together with fresh dill and lemon, creating a fragrant, restaurant-quality meal. This mediterranean-inspired seafood ready in about 20 minutes pairs peeled and deveined shrimp, olive oil, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 12 oz, peeled and deveined shrimp
- 1 tbsp olive oil
- 1/2, thinly sliced lemon
- 1 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss asparagus with 1/2 tbsp olive oil, sea salt, and black pepper on a parchment-lined baking sheet; spread in a single layer.
- Step 2: Scatter lemon slices over asparagus, then arrange shrimp on top. Drizzle with remaining 1/2 tbsp olive oil, minced garlic, sea salt, and black pepper; toss to coat evenly.
- Step 3: Roast for 10 minutes until shrimp are opaque and asparagus is tender-crisp with slight char at edges.
- Step 4: Remove from oven, sprinkle with fresh dill, and serve immediately with extra lemon wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Sheet Pan Shrimp with Asparagus take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Sheet Pan Shrimp with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Lemon-Dill Sheet Pan Shrimp with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Sheet Pan Shrimp with Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Sheet Pan Shrimp with Asparagus?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
