If you’re looking for a fast, flavorful, and effortless meal, sheet pan shrimp is your new go-to. This recipe is as simple as it is delicious, featuring tender shrimp roasted with garlic, lemon, and fresh herbs, all on one pan for minimal cleanup. It’s the perfect dish for busy weeknights, but impressive enough to serve at a dinner party or as an appetizer.
The beauty of this dish lies in its simplicity. Start by seasoning fresh shrimp with olive oil, garlic, lemon zest, and a pinch of salt and pepper. Add a generous sprinkle of fresh herbs like parsley, thyme, or oregano to give the shrimp that herby, aromatic punch. The garlic and lemon add brightness, while the shrimp soak up all those flavors as they cook, turning sweet and succulent.
Once seasoned, spread the shrimp in a single layer on a baking sheet. You can also add some vegetables like asparagus, bell peppers, or cherry tomatoes to the pan, which roast alongside the shrimp and absorb the same wonderful flavors. Pop the sheet pan into a preheated oven at 400°F (200°C) for about 8-10 minutes, or until the shrimp are pink, opaque, and just cooked through.
The result is a dish that’s packed with flavor and takes almost no time to prepare. Serve your sheet pan shrimp over a bed of rice, quinoa, or even a simple salad for a light but satisfying meal. You can also toss it into pasta or serve it with crusty bread to soak up the delicious juices.
For an extra touch, squeeze fresh lemon juice over the shrimp just before serving, and sprinkle a little extra fresh herbs for garnish. This sheet pan shrimp recipe is not only delicious but also incredibly versatile, you can switch up the seasonings and vegetables based on what you have on hand. Whether for dinner or a party, it’s a simple and flavorful dish everyone will love.
Ingredients
- 1 pound shrimp
- 1 pound asparagus
- 1 bell pepper
- 1 red onion
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Lemon sliced
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss together the shrimp, asparagus, bell pepper, red onion, olive oil, minced garlic, smoked paprika, salt, and black pepper.
- Arrange the mixture in a single layer on a sheet pan.
- Top with lemon slices.
- Bake for 12-15 minutes, or until the shrimp are pink and cooked through.
- Serve hot and enjoy!
I skipped the lemon because my kid hates it. BIG mistake—still good, but without it the whole thing tastes flat. Lesson learned.
Haha I totally get that. I’ve done the “skip the lemon” thing before too—doesn’t hit the same. Still tastes good, but yeah, it loses that bright pop. Next time maybe try a tiny amount or swap in a little vinegar/lemon zest after baking? Kids are tough 😅
Wow 425 and 15 min? Shrimp usually like 5, so I was skeptical. But it worked and I didn’t overcook. Will make again.
Y’all, I think 425°F is too high? Shouldn’t it be lower for shrimp? Anyway, mine was ok but not spectacular.
This dish was a hit! The shrimp were perfectly cooked and the veggies were so fresh. Will definitely make again!
So glad to hear it was a hit! Definitely going to try this recipe myself! 🍤❤️
This sounds great but 425°F for 15 minutes felt a little long to me—shrimp gets rubbery. I’d recommend checking at 10-11 minutes.
I don’t like paprika, so I left it out. Still turned out good. Maybe you can add soy sauce instead? Just a thought.
That’s a great idea! Soy sauce will give it a nice salty flavor. I might try that next time.
Simple and delicious. Perfect for a busy weeknight dinner. Thanks for sharing!
Absolutely! Quick meals like this are lifesavers. Glad you enjoyed it!
I don’t have smoked paprika so I used regular paprika + a pinch of cumin… turned out kinda different but still good. Family ate it all.
So good! I did 425 and watched it like a hawk. It was juicy and the veggies were charred a little. 10/10
425 is the sweet spot! I love when the veggies get those char bits—makes it taste way more “roasty.” Glad it turned out juicy 😄
Lol I always forget to watch it and then it ends up overcooked. What size were your shrimp—small/medium? I swear my oven runs hot.
Why do you put garlic in shrimp? That’s just weird. 🤷♂️
Soo good! I added some extra lemon and it was zesty! Will make again!
Sounds delicious! I’m glad you enjoyed it! What kind of side did you serve with it?
425°F feels hot—my pepper started browning fast. I pulled it a couple minutes early. Not bad, but watch it.
My family loved it! Easy to make and clean up was a breeze. Would recommend to anyone!
Glad to hear it! This recipe is a real game changer for busy weeknights. 😊
Love shrimp! Forever shrimp lover! This recipe is solid.
Shrimp? Never liked it. Swapped for chicken and came out pretty good. Still, not a shrimp recipe fan.
Easy to make, fast dinner! I even added some chili flakes for a kick. Yum!
Not bad, but my shrimp were a bit overcooked. 🤷♂️ I’ll try again with 10 minutes next time.
More lemon, less shrimp!!!
This was great! The shrimp were juicy and the veggies were crisp. My kids loved it too!
I hate shrimp, but my boyfriend loves them, so I made this for him. He loved it, but I just ate the veggies, lol.
Shrimp are my fav, but why put asparagus? That’s so weird. LOL.
This was just what I needed for dinner. Will make again. 👍
This was super easy and the sheet pan method really delivers. The shrimp came out juicy and the veggies had that nice roasted edge. I added an extra squeeze of lemon at the end and it was perfect.
Totally agree—sheet pan really nails it. I’ve done this with chicken before and it’s the same vibe: everything gets that roasted edge without babysitting. That extra lemon squeeze tip is clutch!
Pretty good, but I think my asparagus was thicker so it needed a couple extra minutes. Also, I’m not convinced about the lemon slices—mine got a little bitter. Next time I’ll slice thinner or add zest.
This was amazing! The shrimp were so juicy and the veggies perfectly roasted. Definitely making this again!
Super easy and the shrimp came out perfectly tender. The smoked paprika is doing the heavy lifting—so good!
Yes!! I tried this with regular paprika once and it wasn’t the same—smoked paprika really makes it. My shrimp came out great too. Thanks for the nudge!
Great recipe. Made it for the fam and everyone went back for seconds! 🍤🥦
Not bad but a bit bland for my taste. I think it needs more spices. Maybe add some chili flakes next time.
5 stars! 💖💖💖
Yesss, this is my favorite combination! 🍤🥦 I always add more garlic though, it’s the best!
Seems too simple. Can it really taste good? 🤔
one pan, no stress. 10/10 would eat again lol.
I followed it exactly and it was… fine. Kinda bland without more seasoning. Maybe I’m just not heavy-handed enough with salt.
Eh…didn’t my family really care for it. They said too many veggies. 😕
Followed it exactly but ended up with rubbery shrimp! What went wrong? 😩
Rubbery shrimp can happen if they are overcooked! Did you bake them for too long? I usually check mine at 10 minutes just to be safe.
Super easy and fast—12 minutes was perfect for my shrimp. The smoked paprika really makes it taste like more than a weeknight meal. Definitely making again!
Kinda bland for my taste. I added some chili flakes and that helped a bit, but would not make it as is again.
I totally get what you mean! I find it pretty basic too. Maybe add some lemon zest next time? That might give it a zing!
This recipe was so easy and the shrimp was cooked perfectly! Will definitely make again.
I tried this recipe too! It was super delicious, my family loved it! 🦐🍋
I substituted the shrimp with tofu and it was pretty good! Just gotta cook a bit longer.
I dunno, it was good but my shrimp turned out kinda rubbery. Did I overcook it or somethin?
Gonna be honest—way too salty for me. Also 1 pound asparagus for 1 pound shrimp feels off? maybe my onion was huge. I might half the salt and add chili flakes next time.
The timing feels off—my shrimp were done closer to 10 minutes. I’d suggest checking early because shrimp can go from perfect to overcooked fast.
Tried it tonight and it was tasty, but my asparagus got a little too soft. Next time I’ll cut thicker and maybe reduce bake time by 2 minutes.
Easy and clean up was a breeze! Perfect for busy weeknights.
Tried this tonight. Flavor was good, but my asparagus got a little too soft. Maybe I should cut it thicker or toss it with the shrimp halfway through? Still tasty though.
Mine always gets soft too 😕 I think 12-15 min is too long for asparagus unless it’s super thick. Maybe roast it separately 5-7 min first, then add shrimp/veg back in? Or lower the temp. Idk, just tastes kinda steamy to me.
Glad the flavor worked! I’ve noticed asparagus can go limp fast at 425°F—next time I’d cut it a bit thicker (or leave more spears whole) and stir once around the halfway point so it roasts evenly. Tossing with the shrimp halfway sounds spot-on too.
wow wow wow! The lemon adds such a fresh taste. Who knew shrimp could taste this good???
I was skeptical about baking shrimp that hot for that long, but 12-15 min worked. Mine curled up nicely and didn’t turn rubbery. Would definitely make again.
Good stuff although my we ran out of lemon, used lime instead and it turned out fine! 👍
Good idea but I think 12-15 min is a little risky depending on shrimp size. Mine were almost done at 10, so I’d start checking early. Still tasted great though.
I can’t trust a recipe with paprika. Not for me.
Y do u not like paprika? Its just spice!!! Stop hating on good food.
Paprika adds a nice flavor! Maybe give it a try? It’s not that bad.
Yummy! But why is the oven so high? I usually cook shrimp at 350F. Weird.
I think the higher temp helps to get that nice char on the shrimp and veggies! But yeah, if you’re used to 350F, it might seem odd. Just trust the process! 😊
I dunno, cooking shrimp at a high temp is dangerous. Isn’t 350F safer? Just makes more sense to me. 🤔
Not bad, but I feel like it needs more seasoning. Maybe some chili flakes next time? 🤔
I totally agree, some chili flakes would kick it up a notch! But for me, the lemon did a good job of balancing the flavors.
More seasoning? Really? I thought it was pretty flavorful already. Maybe you just got a bland batch of shrimp?
Lemon slices burn if you leave them too long… learned that the hard way 😅 Next time I’ll add lemon later or use less heat time.
I didn’t have asparagus, so I used broccoli instead. Still turned out yummy! 😋
I followed the recipe, but my shrimp turned out rubbery. I must’ve cooked them too long…ugh.
Don’t worry, it happens! Try reducing the bake time next time. Shrimp cook super quick!
Made this for dinner tonight—so fast and actually flavorful. Smoked paprika really comes through. I used a bit more lemon and it tasted restaurant-level.
My kids loved it! I didn’t know shrimp could taste this good. Cooking with lemon is magic! 🍋
So simple and fast! My kids loved it even though they usually hate veggies. Thanks!
Less paprika next time! Was too smoky for my taste. But shrimp was okay.
I actually love the smoky flavor! Maybe try a little less paprika next time, but don’t cut it out completely. Makes it pop!
Honestly, this didn’t turn out great. Might’ve overcooked it? Or the recipe’s off?
I used frozen shrimp and it took closer to 18 minutes. Not a problem, just make sure they’re actually cooked through. The lemon slices add a nice fresh pop.
Tried this tonight—super easy and the flavors really pop. The smoked paprika is doing the heavy lifting. Kept the veggies in a single layer like it says and everything cooked evenly.
Why add lemon slices at the top like that? I feel like they burned a bit. Still edible, but I’d switch to squeezing lemon at the end next time.
Good point—lemon slices on top can brown fast at 425°F. I usually squeeze fresh lemon right after it comes out (or add slices midway). Still delicious though!
Mine did the same, I think it’s the thin slices. Maybe put them under the shrimp or thicker slices? Mine was kinda burnt but still tasted lemony. Lol.
The lemon slices thing is cute, but I’m not sure about it. I get the idea, though. Maybe squeeze fresh lemon at the end instead.
Absolutely delicious! I added some chili flakes for a kick. Yum!
I don’t think this is a real recipe. Who puts lemon on shrimp? Sounds weird…
Not bad, but my asparagus was a little tough even after baking. Maybe I cut it thicker? Still ate it all.
Totally get that—425°F can still leave asparagus tough if it’s on the thicker side or the oven runs hot. I’d try cutting it a bit thinner (or shaving time by starting asparagus first for 5-6 min before adding the shrimp). Also make sure it’s not crowded on the pan so it roasts instead of steams. Glad you ate it all though 😄
425°F seems high for shrimp, I was nervous. Luckily it still turned out okay, but I think 10-12 min would’ve been enough for my pan.
Super easy and it actually tastes like restaurant food. The smoked paprika gives it that nice little kick. I used thinner asparagus and it still worked—shrimp came out perfect at around 13 minutes.
I followed it exactly and mine came out kinda bland. I think my smoked paprika was old? I added extra pepper and salt after and it improved.
Loved the combo of shrimp + asparagus. I used a little extra lemon and it brightened everything up. Would make again for a quick weeknight dinner.
I don’t usually measure spices but I followed it loosely. The paprika + garlic combo is 🔥. Could’ve used a pinch more salt though for my taste.
Hmm I measured everything and it still tasted kinda bland to me. Maybe my paprika was weak? Also 12-15 min might be too long if your shrimp are small—could overcook and then it’s not as flavorful.
Yes!! That paprika + garlic combo really does something. I’m the same way—I usually “eyeball” the spices but end up adding salt at the end too.
Smoked paprika with lemon on shrimp? sounds kinda weird but i guess it works. I did 425F for 15 mins exactly, shrimp were ok tho i think i could’ve used more garlic.
Super easy and fast. The smoked paprika makes everything taste way more “restaurant-y” than it has any right to. I did 14 minutes and it was perfect.
Easy weeknight meal. I like how everything roasts together. Next time I’ll cut the asparagus a little smaller so it doesn’t end up slightly crisp.
I tried it but my veggies were still a bit crunchy after 15 minutes. Next time I’ll cut the asparagus smaller or bake the sheet pan 5 minutes first before adding the shrimp.
Yeah that makes sense—425°F can still leave asparagus a little crisp if it’s thick or the pan’s crowded. Cutting it smaller (or doing a quick pre-bake) should fix it. Also, even 15 min depends on shrimp size.
Yesssss, so good!! Soon good gonna make every week. Love it! ❤️
I agree! This dish is super easy and fast to make. My kids love it too! 🦐🥦
Yum. Didn’t think sheet pan would work for shrimp but it does. My kids ate it too.
I followed the recipe exactly, but mine tasted kinda bland. Might’ve been my salt—also I used regular paprika by accident (oops). Will try again.
The timing was basically right, but my shrimp cooked quicker than 12 minutes. Also, I didn’t have red onion so I used yellow—still good.
Good catch on the shrimp—mine usually cooks faster too depending on size. Yellow onion totally works and honestly tastes a bit sweeter. Glad it still came out good!
I was skeptical about sheet pan shrimp, but wow. The shrimp stayed juicy and the veggies roasted instead of steaming. Will make again.
I added chili flakes and it was amazing. Also I used shrimp with shells still on (oops) and it took longer but still came out good.
Ok but like… where is the sauce? 😅 I ate it plain and it was fine, but I wanted something garlicky/buttery on top.
425°F is kind of high for shrimp, I usually do 375… but I guess it worked. The veggies were tender and shrimp was pink so can’t argue.
Idk why people act like shrimp is hard—this recipe makes it foolproof. Smoked paprika is the move. I used red onion and it caramelized a bit. 4/5 for how fast it goes!
I skipped the asparagus cuz I hate it. Still turned out great!
Honestly I followed it but mine was kinda bland. Maybe I needed more paprika or salt? The lemon was there but not enough flavor. Still tasty though, just needed seasoning adjustments.
Not bad at all. I was worried 12-15 minutes would overcook the shrimp, but it came out juicy. I’d maybe add a squeeze of lemon after baking too (the slices are good, but mine got a little dry).
Glad it stayed juicy! And yeah, I totally agree—lemon squeeze after baking is a great move. The slices can be a little drying depending on your oven, so finishing with fresh lemon really helps brighten it up.
Looks good but I don’t like smoked paprika. Can I swap it with regular paprika? Also do I need to marinate the shrimp or is tossing enough?
Yep—regular paprika should work great as a straight swap. If you want a slightly richer flavor, you can add a tiny pinch of garlic powder too. As for the shrimp: you don’t need to marinate since everything gets tossed and bakes fast—tossing is enough. Just make sure you spread it in a single layer so it cooks evenly.
I don’t know, seems too simple? Is this really gonna taste good?
This is the easiest recipe ever! My kids loved it!
It was okay, but I think the shrimp needed more flavor. Maybe marinade?
But you followed the recipe, right? Maybe it was just the shrimp? They can be bland sometimes. Idk, I thought it was alright.
I totally agree! A good marinade can really amp up the flavor. I usually soak them in lemon juice and garlic overnight before cooking. Yum!
Delicious flavor, but I think 1 pound shrimp is too much for my sheet pan—everything piled up and steamed a bit. Next time I’ll use two pans or cut the veggies smaller.
I tried to keep it in a single layer… the shrimp still shrank a lot, lol. Maybe I had them too close together. Flavor was decent.
Looks yummy, but I don’t get why lemon slices go on top the whole time. I feel like they’d get bitter? Maybe squeeze lemon after baking instead.
Good question! Lemon slices on top actually act like a quick “steamer”/flavor top-note while it bakes—there’s sugar + oils from the veggies that keep them from getting super bitter. That said, your idea to squeeze lemon after baking is totally valid too (and gives a fresher, brighter taste). I usually do both: slices for aroma, then a squeeze at the end for punch.
Could use a little more seasoning? Like maybe extra salt or a squeeze of lemon at the end. It tasted good, just kinda mild for me.
Totally agree—this one can come out a bit mild. I usually add a pinch more salt before it goes in, and then do a quick squeeze of lemon right after baking. Also, cracking a little extra black pepper helps a lot.
Pretty good, but I think 1 pound asparagus is a bit much if the shrimp are the star. Next time I’d balance the ratio or cut the asparagus thinner.
Mine came out a little watery—next time I’ll dry the asparagus more and make sure the pan isn’t crowded. Still tasty though, and the lemon slices were a nice touch.
Short on time, long on flavor. The whole pan smelled amazing. Next time I’ll throw in some cherry tomatoes too—seems like it would work.
Totally agree—425°F and a single layer really helps it roast instead of steam. I’ve added cherry tomatoes before and they burst and get sweet, works great with the lemon too.
Cherry tomatoes sound good, but I’m worried they’ll make everything watery and the shrimp won’t roast right. Maybe add them halfway through? Also, do you leave the lemon slices on the whole time?
Made this tonight—so easy and the veggies actually got roasted instead of soggy. Smoked paprika is the move. I squeezed a bit more lemon at the end and it was perfect.
Why sheet pan when you can just sauté? I feel like shrimp dries out in the oven. Mine came out slightly rubbery, so… yeah.
Made it tonight—yum! 425°F worked great and 13 minutes was spot on for my shrimp. I used pre-cut asparagus and it still browned nicely. Would absolutely cook again.