Sheet Pan Shrimp and Asparagus
Shrimp and asparagus were just made to go together. It’s a simple yet delicious flavor pairing. Then when you enhance those flavors with garlic, butter, parmesan and lemon you turn it into a gourmet dinner. And that crispy, crunchy panko coating on the asparagus turns a simple veggie into something completely crave-able. It’s a fun way to make a different type of “fries.” Yes, I will admit, even I get a little annoyed when making a meal that I have to break out three extra dishes to dredge something, such as is done with the asparagus. BUT if you’ve got the time, it’s easily worth it. It’s one of my favorite ways to prepare asparagus! If you’re in a rush (or just hate extra dishes), I’ve included a simplified method for those busy days.
What to Make with Shrimp and Asparagus
This is almost a meal in one but just needs a little extra something on the side to make it a more of a fulling filling meal. Here are suggestions to pair with it:
A simple pasta dish Risotto Crusty bread Steamed rice
Sheet Pan Shrimp and Asparagus Recipe Ingredients
Asparagus: I recommend using asparagus that’s a medium thickness. If it’s super thin it will cook too quickly and be mushy, if it’s thick it won’t cook through by the time the shrimp is done. All-purpose flour: This is used to help the eggs stick to the asparagus. Eggs: These are used to help the breadcrumbs stick. Panko: These are Japanese breadcrumbs you can usually find by the Asian foods section of grocery stores. Parmesan: To grate parmesan, I cut it into chunks, then blitz in the food processor for a few minutes to very fine crumbles. Lemon: You’ll bake with the zest and finish with the juice after baking. Italian seasoning: I like to season both the shrimp and asparagus with this for a boost in flavor. Salt and pepper: Season with desired amounts. Shrimp: I recommend using jumbo or extra large size shrimp. About 20 – 30 count per pound. Butter: A fair amount is used here for extra rich flavor. Garlic: We use a fair amount here for a delicious garlicky taste to the shrimp. Parsley: I like to wait until the end to add this for more fresh flavor and vibrant color. Red pepper flakes: If you don’t like any heat then omit, if you love it spicy, add more.
Scroll down for full recipe with ingredient amounts and print option.
How to Make Sheet Pan Shrimp and Asparagus
Simplified Variation
If you are looking to simplify the recipe and don’t want the extra dirty dishes of making the panko crusted asparagus then:
Omit the flour, eggs and panko bread crumbs. Just toss the asparagus with 1 Tbsp olive oil, 1/2 tsp Italian seasoning, and 1 1/2 tsp lemon zest and season with salt and pepper to taste. Align on baking sheet on one side. Sprinkle with 1/4 cup parmesan cheese. Prepare shrimp as directed starting in step 8, then bake as directed.
Helpful Tips:
Be sure the asparagus is lightly damp with water before beginning so the flour actually sticks to it. You can even use a spray bottle to spritz it if needed. Careful not to over-cook the shrimp or it can be rubbery and bouncy, not tender as it should be. It only takes about 10 minutes to bake shrimp at 425 degrees, even when they may overlap as done here. Every oven is a little different, if yours generally browns things just lightly then move the rack up a level or two to help add some color to the panko coating during baking.
More Tasty Shrimp and Asparagus Recipes to Try
Gnocchi Shrimp and Asparagus with Lemony Pesto Pesto Pasta with Shrimp and Asparagus Shrimp and Asparagus Foil Packs Teriyaki Shrimp and Asparagus Stir Fry
