Sheet Pan Shrimp and Asparagus

April 17, 2021

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Sheet Pan Shrimp and Asparagus – with garlic lemon butter shrimp and panko parmesan crusted asparagus all baked together on one pan! It’s a flavorful easy dinner that’s sure to impress!

Photo of sheet pan filled with a row of garlic lemon butter shrimp on the left side and panko parmesan crusted asparagus on the ride side. Shown from overhead.

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:

Close up image of shrimp and panko crusted asparagus on a dark brown plate.

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.

Photo of ingredients for sheet pan shrimp and asparagus. Includes raw shrimp, garlic, butter, salt, pepper, parsley, panko, flour, red pepper flakes, Italian seasoning, parmesan, eggs, lemon, asparagus and olive oil cooking spray.Collage of six images showing how to make panko crusted asparagus.

How to Make Sheet Pan Shrimp and Asparagus

  1. Warm oven, prepare baking sheet: Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with olive oil cooking spray.
  2. Add flour to dish: Place flour in a shallow bowl.
  3. Separately whisk eggs: Crack eggs into a second shallow bowl, add 1 1/2 tsp water and whisk until egg white and yolk are well blended.
  4. Separately mix breadcrumb coating: In a third shallow bowl mix together panko bread crumbs, parmesan cheese, half of the lemon zest, half of the Italian seasoning and season with salt and pepper. Toss mixture.
  5. Dredge damp asparagus in flour: Rinse asparagus in water. Then working with up to four lightly wet asparagus spears at a time, dip them into flour to coat on all sides.
  6. Coat in egg: Transfer to egg mixture, coat on all sides. Lift and let excess run off then transfer to panko mixture.
  7. Cover with panko mixture: Coat in panko mixture on all sides then transfer to prepared baking sheet aligning on one side. Repeat process until all asparagus spears are coated.
  8. Toss shrimp with butter and seasonings: Dab shrimp dry with paper towels. Add to a medium mixing bowl, along with garlic, remaining 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, red pepper flakes, season with salt and pepper to taste and pour in 3 Tbsp melted butter.
  9. Add shrimp to opposite side of baking sheet: Toss right away then pour onto empty side of baking sheet (they’ll overlap, that’s ok).
  10. Spritz asparagus with oil, bake: Spray asparagus lightly with olive oil cooking spray. Bake in preheated oven until asparagus is tender and shrimp are just cooked through, about 10 – 12 minutes.
  11. Finish with lemon, butter and parsley: Drizzle remaining 2 Tbsp butter and the lemon juice over shrimp. Sprinkle parsley over and serve warm.

Collage of four images showing how to prepare lemon garlic shrimp and aligning on baking sheet with 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.

Close up photo of shrimp and crusted asparagus.

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.

Overhead photo of buttery garlic shrimp and panko asparagus on a dark brown plate set over a dark green cloth napkin.

More Tasty Shrimp and Asparagus Recipes to Try

Photo of sheet pan filled with a row of garlic lemon butter shrimp on the left side and panko parmesan crusted asparagus on the ride side. Shown from overhead.
5 from 3 votes

Sheet Pan Shrimp with Asparagus

Made with garlic lemon butter shrimp and panko parmesan crusted asparagus all baked together on one pan! It's a flavorful easy dinner that's sure to impress! If you'd like to skip the dredging steps with the asparagus see the simplified version in the notes below.
Servings: 4
Prep20 minutes
Cook12 minutes
Ready in: 32 minutes

Ingredients

  • 1 lb asparagus (medium thickness), tough bottom ends trimmed
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 3 tsp lemon zest, divided
  • 2 tsp Italian seasoning, divided
  • Salt and freshly ground black pepper
  • 1 1/4 lbs. jumbo or extra large shrimp, peeled and deveined
  • 5 Tbsp butter, divided
  • 1 Tbsp minced garlic (3 cloves)
  • 1 Tbsp lemon juice
  • 1/8 tsp red pepper flakes, or more to taste
  • Olive oil cooking spray
  • 2 Tbsp minced fresh parsley

Instructions

  • Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with olive oil cooking spray.
  • Place flour in a shallow bowl.
  • Crack eggs into a second shallow bowl, add 1 1/2 tsp water and whisk until egg white and yolk are well blended.
  • In a third shallow bowl mix together panko bread crumbs, parmesan cheese, 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, and season with a fair amount of salt, and pepper. Toss mixture.
  • Rinse asparagus in water. Then working with up to four lightly wet asparagus spears at a time, dip them into flour to coat on all sides.
  • Transfer to egg mixture, coat on all sides. Lift and let excess run off then transfer to panko mixture.
  • Coat in panko mixture on all sides then transfer to prepared baking sheet aligning on one side. Repeat process until all asparagus spears are coated.
  • Dab shrimp dry with paper towels. Add to a medium mixing bowl, along with garlic, remaining 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, red pepper flakes, season with salt and pepper to taste and pour in 3 Tbsp melted butter. Toss right away then pour onto empty side of baking sheet (they'll overlap, that's ok).
  • Spray asparagus lightly with olive oil cooking spray. Bake in preheated oven until asparagus is tender and shrimp are just cooked through, about 10 - 12 minutes.
  • Drizzle remaining 2 Tbsp butter and the lemon juice over shrimp. Sprinkle parsley over and serve warm.

Notes

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 a 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.
Nutrition Facts
Sheet Pan Shrimp with Asparagus
Amount Per Serving
Calories 486 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 457mg152%
Sodium 963mg42%
Potassium 492mg14%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 41g82%
Vitamin A 2206IU44%
Vitamin C 27mg33%
Calcium 581mg58%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.