One Pan Butter Garlic Shrimp

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GARLIC BUTTER SHRIMP AND ASPARAGUS RECIPE VIDEO

This Garlic Butter Shrimp Recipe is bursting with flavor!

I think it’s time for a ONE pan meal, yes? What about a one pan sheet pan meal in 15 minutes? What about a One Pan Sheet Pan 15 Minute Meal with juicy, plump shrimp and crisp tender asparagus? What about One Pan Sheet Pan 15 Minute Lemon Garlic Butter Shrimp and Asparagus? Yes, yes and yes! One of the simplest yet, yet most satisfying meals has to be shrimp. Its one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp. And one of the simplest yet most satisfying flavor combinations to pair with shrimp has to be the dynamic trio of lemon, garlic and butter. Shrimp looooves a good lemon garlic butter bath. But instead of creating a sautéed lemon garlic shrimp recipe, we are going to roast our Lemon Garlic Butter Shrimp! Have you ever roasted shrimp? It is one of my favorite methods to produce perfectly even cooked shrimp and the hands-off method is foolproof and ridiculously easy. More importantly, the spice infused oil has longer to permeate the shrimp (6-8 minutes) so as they transform into tender, fragrant, succulent morsels, they drink up the flavor and emerge hot, juicy and exploding with deliciousness. UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half! I slightly modified the recipe to make Sheet Pan Shrimp Scampi as well – you don’t want to miss it!

Garlic Butter Shrimp ingredients

Shrimp: Use 1 ½ pounds medium, raw shrimp. Weigh your 1½ pounds shrimp with tails on, then remove the tails. If purchase shrimp with the tails already removed, adjust weight accordingly. Asparagus: Select thin to medium asparagus so it will cook in the same amount of time as the shrimp. When buying asparagus, look for firm, straight spears with closed, compact tips. The color should be vibrant green, and the stalks should feel crisp and not wilted. Garlic: Minced garlic is tossed with both the asparagus and the shrimp. Fresh parsley: Use three tablespoons fresh minced flat leaf parsley (flat parsley has more flavor) or 1 teaspoon dried parsley in a bind. Lemon juice: Fresh is best, however, you may use bottled if needed. Butter: Always use unsalted butter so you can salt to taste. Seasonings: Paprika, red pepper flakes, salt and pepper season the shrimp while still lettings its flavor shine.

How to make Garlic Shrimp

How to Thaw Shrimp

There are two options for thawing your shrimp. To quickly thaw, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely thawed. The easier way to thaw your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them thaw in the refrigerator overnight. Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to thaw and cook unevenly.

BUTTER SHRIMP RECIPE VARIATIONS

Once you know how to roast shrimp there are endless possibilities! Switch of the veggies and spices to create a new twist every time. Here are a few ideas:

Swap vegetables: Add any vegetables and adjust the roasting times as needed. For example, if using potatoes, roast baby Yukon gold potatoes for 20 minutes before adding the shrimp. Lemon Herb Shrimp: Add additional fresh herbs like minced thyme or rosemary along with a squeeze of lemon juice for a bright and herby flavor. Spicy Cajun Shrimp: Coat the shrimp in store-bought Cajun spice blend or use my homemade Cajun spice made of smoked paprika, cayenne pepper, garlic powder, and onion powder for a spicy kick. Honey Sriracha Shrimp: Create a sweet and spicy glaze with a mixture of honey, sriracha, minced garlic, and soy sauce to coat the shrimp before roasting. Garlic Parmesan Shrimp: Toss the shrimp in a blend of melted butter, minced garlic, grated Parmesan cheese, and breadcrumbs for a savory and cheesy coating. Lime Chipotle Shrimp: Create a marinade with lime juice, chipotle powder, cumin, and garlic for a smoky and citrusy flavor profile. See my Cilantro Lime Shrimp for reference. Teriyaki Ginger Shrimp: Glaze the shrimp in homemade teriyaki sauce (see my Teriyaki Shrimp for reference) or store-bought. I love adding pineapple too Mediterranean Shrimp: Combine olive oil, lemon juice, minced garlic, and a blend of Mediterranean herbs like oregano and thyme for a light and refreshing taste. Honey Dijon Mustard Shrimp: Whisk together Dijon mustard, honey, minced garlic, and a touch of lemon juice for a tangy and flavorful coating.

How to serve Garlic Shrimp

This Garlic Shrimp can be added to pasta, rice, etc. or served with any of the following sides:

Potatoes: Garlic Mashed Potatoes, Twice Baked Potato recipe, Potatoes Au Gratin, Parmesan Crusted Potatoes or Butter Potatoes. Salads: Caesar Salad, Apple Salad, Pear Salad, Strawberry Spinach Salad, or Green Bean Salad. Bread: Homemade Dinner Rolls or Cornbread for the win!

How to store Butter Garlic Shrimp

How to store: Store shrimp in an airtight container in the refrigerator for up to three days. How to freeze: Allow the cooked shrimp to cool to room temperature then place in an airtight container (squeeze out excess air if using freezer bags), with parchment paper in between any layers. Label and date. Freeze for up to 2-3 months. Thaw overnight in the refrigerator. To reheat in the microwave: Reheat in the microwave for 20 seconds, then at 10 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery. To reheat on the stove: Reheat gently on the stove with a touch of butter or oil just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.

‌ And there you have One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp. My favorite kind of shrimp.

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