One-Pan Lemon Herb Shrimp with Asparagus
A bright, flavorful sheet-pan dinner featuring plump shrimp, tender asparagus, and a zesty lemon-herb glaze that cooks in under 20 minutes. This mediterranean-inspired seafood (low-carb) ready in about 22 minutes pairs peeled and deveined large shrimp, bunch (12 oz), trimmed asparagus, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 lb, peeled and deveined large shrimp
- 1 bunch (12 oz), trimmed asparagus
- 1, thinly sliced lemon
- 3 minced garlic cloves
- 2 tbsp chopped fresh dill
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place 1 bunch (12 oz) trimmed asparagus on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; toss to coat.
- Step 2: Arrange 1 lb peeled shrimp in a single layer on the asparagus, then scatter 3 minced garlic cloves and 1/2 tsp dried oregano over the top. Drizzle with 1 tbsp lemon juice and 1 tbsp olive oil.
- Step 3: Roast for 10-12 minutes until shrimp turn pink and opaque, flipping halfway through, while asparagus becomes tender-crisp.
- Step 4: Remove from oven and toss with 2 tbsp chopped fresh dill, 1 thinly sliced lemon, and an extra squeeze of lemon juice. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.
- Step 5: Serve immediately with extra lemon wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Herb Shrimp with Asparagus take to make?
Total time is about 22 minutes (10 min prep + 12 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 One-Pan Lemon Herb 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 thinly sliced lemon from drying out.
Can I substitute ingredients in One-Pan Lemon Herb 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 One-Pan Lemon Herb 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.
Is One-Pan Lemon Herb Shrimp with Asparagus low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Simple and delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
