Sheet Pan Lemon Garlic Shrimp – Fast, Bright, and Weeknight-Friendly

Shrimp dinners don’t have to be complicated to taste special. This sheet pan version brings together lemon, garlic, and a touch of butter for a meal that’s fast, fresh, and full of flavor. Everything cooks on one pan, so cleanup is a breeze.

You get juicy shrimp, tender veggies, and a zesty sauce all in under 30 minutes. It’s the kind of recipe that feels restaurant-worthy but fits easily into a busy weeknight.

Sheet Pan Lemon Garlic Shrimp - Fast, Bright, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 4 cloves garlic, finely minced
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 teaspoon honey (optional, for balance)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed and cut into 2-inch pieces (or green beans)
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving
• Cooked rice, quinoa, or crusty bread, for serving (optional)

Method

 

1. Preheat the oven and prep the pan. Heat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it.
2. Make the lemon-garlic mixture. In a bowl, combine lemon zest and juice, minced garlic, olive oil, melted butter, honey (if using), red pepper flakes, paprika, salt, and black pepper. Stir until well mixed.
3. Toss the vegetables. Add the asparagus, bell pepper, and red onion to the pan. Spoon over about one-third of the lemon-garlic mixture. Toss directly on the pan to coat, spreading in an even layer.
4. Start roasting the veggies. Roast for 10 minutes to give them a head start. This helps them caramelize and stay tender-crisp.
5. Prep the shrimp. While the vegetables roast, pat the shrimp dry with paper towels. Toss the shrimp with the remaining lemon-garlic mixture in a bowl until coated.
6. Add the shrimp. Pull the pan out, push the vegetables to the sides, and spread the shrimp in a single layer in the center. Avoid crowding so they sear instead of steam.
7. Roast until just cooked. Return the pan to the oven and roast for 6–8 minutes, or until the shrimp are pink, opaque, and slightly curled. Do not overcook.
8. Finish and serve. Sprinkle with chopped parsley and a pinch more salt if needed. Serve with lemon wedges. Pair with rice, quinoa, pasta, or bread to soak up the juices.

What Makes This Special

This dish is a quick win with big payoff. The lemon and garlic create a bright, savory base, while a little butter rounds things out with richness.

Roasting on a hot sheet pan caramelizes the vegetables and keeps the shrimp plump. It’s flexible, too—you can swap the veggies, adjust the spice, or serve it over rice, pasta, or salad. Best of all, the hands-on time is minimal, which means dinner gets to the table fast.

What You’ll Need

• 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 4 cloves garlic, finely minced
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 teaspoon honey (optional, for balance)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed and cut into 2-inch pieces (or green beans)
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving
• Cooked rice, quinoa, or crusty bread, for serving (optional)

Step-by-Step Instructions

1. Preheat the oven and prep the pan. Heat to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup, or lightly oil it.

2. Make the lemon-garlic mixture. In a bowl, combine lemon zest and juice, minced garlic, olive oil, melted butter, honey (if using), red pepper flakes, paprika, salt, and black pepper. Stir until well mixed.
3. Toss the vegetables. Add the asparagus, bell pepper, and red onion to the pan. Spoon over about one-third of the lemon-garlic mixture.

   Toss directly on the pan to coat, spreading in an even layer.

4. Start roasting the veggies. Roast for 10 minutes to give them a head start. This helps them caramelize and stay tender-crisp.
5. Prep the shrimp. While the vegetables roast, pat the shrimp dry with paper towels. Toss the shrimp with the remaining lemon-garlic mixture in a bowl until coated.
6. Add the shrimp. Pull the pan out, push the vegetables to the sides, and spread the shrimp in a single layer in the center.

   Avoid crowding so they sear instead of steam.

7. Roast until just cooked. Return the pan to the oven and roast for 6–8 minutes, or until the shrimp are pink, opaque, and slightly curled. Do not overcook.
8. Finish and serve. Sprinkle with chopped parsley and a pinch more salt if needed. Serve with lemon wedges.

   Pair with rice, quinoa, pasta, or bread to soak up the juices.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 2 days. Shrimp dry out quickly, so avoid longer storage.
• Reheating: Gently rewarm on a skillet over medium heat for 2–3 minutes or in a 300°F oven for 8–10 minutes. Add a splash of water or olive oil to keep the shrimp moist.
• Make-ahead: Mix the lemon-garlic sauce up to 24 hours ahead and store chilled.

  Toss with shrimp right before cooking for the best texture.

• Freezing: Freeze raw, peeled shrimp separately, not the cooked dish. The vegetables and sauce don’t freeze well together.

Why This is Good for You

Shrimp is a lean source of protein and provides selenium, iodine, and vitamin B12. Olive oil and a small amount of butter deliver healthy fats and satisfying flavor without going overboard.

Roasted vegetables supply fiber, vitamins, and color, turning this into a balanced, complete meal. Plus, the short cook time preserves nutrients and keeps everything tasting bright.

Common Mistakes to Avoid

• Overcooking the shrimp: Shrimp cook fast—pull them when they turn pink and curl slightly. If they curl tightly into a ring, they’re overdone.
• Skipping the veggie head start: Vegetables need more time than shrimp.

  Give them a 10-minute roast first for the best texture.

• Not drying the shrimp: Excess moisture leads to steaming, not roasting. Pat them dry so the sauce clings and they sear properly.
• Using too small a pan: Crowding causes soggy veggies. Use a large sheet pan or two smaller ones.
• Under-seasoning: Lemon is bright, but it needs salt to shine.

  Taste and add a pinch at the end if needed.

Variations You Can Try

• Herb-forward: Add chopped dill and basil at the end for a fresh, green finish.
• Spicy kick: Swap red pepper flakes for a teaspoon of harissa paste or a dash of cayenne.
• Mediterranean style: Add cherry tomatoes and kalamata olives during the last 6–8 minutes. Finish with crumbled feta.
• Citrus swap: Use lime juice and zest instead of lemon, and finish with cilantro.
• Veggie mix-up: Broccoli florets, zucchini, or snap peas work well. Adjust roasting time for denser veggies.
• Garlic-lovers: Roast whole smashed garlic cloves with the vegetables for mellow, sweet bites.
• Grain bowl: Serve over warm farro or couscous and spoon pan juices on top.

FAQ

Can I use frozen shrimp?

Yes.

Thaw completely in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before seasoning to avoid watery results.

What size shrimp should I buy?

Large or extra-large (16–26 per pound) work best for even cooking and better texture. Smaller shrimp cook too fast and can overcook before the vegetables are ready.

Do I have to use butter?

No.

You can use all olive oil for a lighter option. Butter adds richness and helps carry the garlic and lemon, but it’s not essential.

How do I know when the shrimp are done?

They’ll turn pink and opaque with a gentle C-shape. The center should be just firm.

Start checking at 6 minutes to avoid overcooking.

Can I add potatoes?

Yes, but par-cook them. Roast small potato wedges for 15 minutes before adding the other vegetables, then proceed with the recipe.

Is this recipe gluten-free?

It is naturally gluten-free as written. Just be sure any sides you serve, like bread or grains, match your dietary needs.

What if I don’t like asparagus?

Use green beans, broccoli, zucchini, or a mix of bell peppers.

Keep the total amount similar and adjust roasting time for denser veggies.

Can I make it on the grill?

Yes. Use a grill-safe pan or a foil tray. Cook the vegetables first over medium heat, then add the shrimp until opaque and just cooked through.

How can I make it meal prep-friendly?

Cook the vegetables ahead and store separately.

Roast the shrimp fresh in small batches as needed—it takes only minutes and keeps them tender.

In Conclusion

Sheet Pan Lemon Garlic Shrimp is fast, bright, and satisfying without a lot of fuss. You get juicy shrimp, crisp-tender vegetables, and a tangy, garlicky sauce all in one pan. It’s flexible enough for any night and special enough for company.

Keep the ingredients on hand, and you’ll always have a delicious plan for dinner. Enjoy with a squeeze of lemon and your favorite side, and you’re set.