This easy recipe for Sheet Pan Lemon Garlic Prawns with asparagus and roast potatoes cooks in 30 minutes. Spicy garlic butter shrimp, tender asparagus spears, and crisp roasted potatoes make a quick, nutritious meal!
This sheet pan dinner of Lemon Garlic Prawns (or shrimp) is a simple weeknight meal that feels extra special. Buttery lemon garlic shrimp, tender asparagus and crispy roasted potatoes all cook on one pan in the oven for an easy, nutritious meal!
Here's what you'll need to make this Lemon Garlic Shrimp Sheet Pan dinner.
prawns or large shrimp: peeled and deveined. Fresh or frozen wild shrimp or prawns. After seeing shrimp farms in Southeast Asia, I highly recommend you use wild shrimp. (I use the terms prawns and large shrimp interchangeably. Depending on where you live, one term is often more widely used than another.)
asparagus spears: Try to choose asparagus spears that are all about the same thickness so they'll cook at the same time. Asparagus is sold by the pound and a bunch of asparagus can vary in size, depending on where you buy it. Some bunches may contain as little as 10 spears, while others can have as many as 50, depending on the size of the spears. Use your judgment as to how much asparagus to cook for each serving, depending on your preference.
potatoes: Creamy yellow potatoes work well, but any type will do.
lemon: You'll need the juice of one lemon and another for slices.
garlic: Fresh, minced garlic has the most flavor.
ginger: You'll need a ½ inch knob of fresh ginger.
crushed red pepper flakes
paprika: Adds lots of flavor and warm color to the prawns.
olive oil: extra virgin. Tossing the potatoes and asparagus with a little oil adds flavor and prevents them from drying out and sticking to the pan while they're roasting.
parsley: for garnish. Parsley also helps to balance garlic flavors.
Many of my sheet pan recipes, like Sheet Pan Chicken and Roasted Harvest Vegetables, Thai Chili Sheet Pan Salmon and Maple Walnut Crusted Sheet Pan Halibut use ingredients that cook at the same rate. Shrimp cook in no time at all, so I suggest staggering the times you add ingredients to the sheet pan as follows.
Chop the potatoes, place them in a bowl, and cover them with cold water. Let them sit for 20 - 30 minutes to help remove some of the starch. This technique helps to produce crispy roasted potatoes. Drain and pat dry before tossing with 1 ½ teaspoon of olive oil.
Start by adding potatoes to a preheated sheet pan. Roast until almost fork tender, then flip them over. Add asparagus at this point and return the pan to the oven. When the spears are almost fork-tender as well, add the marinated prawns.
A quick flip after three minutes or so, and two or three more minutes in the oven and you'll have a pan full of perfectly cooked and seasoned shrimp and veggies!
The sheet pan dinner pictured here serves two. For a family meal, make two pans and double the recipe.
👍🏼 Tip: How to choose asparagus
The size of asparagus spears is not as important as their freshness. Look for firm spears that are not floppy. The tips should be tightly closed. Check the stalk ends, too. If they look dry or cracked, they're probably too old.
Green asparagus spears should be bright green, or with a slight violet tinge, depending on the variety. Avoid those that are beginning to yellow, as they will be tough and stringy. For more information see this post on how to choose asparagus.
Refrigerate leftover shrimp or prawns promptly in an airtight container.
🗒 More sheet pan dinner recipes
Sheet Pan Lemon Garlic Prawns and Asparagus
- 2 medium Yukon Gold or yellow potatoes, diced
- ½ bunch asparagus * see note
- 1 tablespoon olive oil, extra virgin
- salt and pepper to taste
- 1 lb prawns or large wild shrimp, peeled and deveined
- 1 tablespoon olive oil, extra virgin
- 3 cloves garlic, minced
- ½ inch fresh ginger, minced (or ½ tsp. dried ginger)
- lemon juice from 1 lemon
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 2 tablespoon fresh parsley, chopped, for garnish
- 1 - 2 tablespoon butter, melted
- Preheat oven to 400° F. Place a sheet pan in the centre of the oven.
- Chop potatoes, place in a bowl and cover with cold water. Let them sit for 20 - 30 minutes to help remove some of the starch. Drain and pat dry with paper towel before tossing with 1 ½ teaspoon of olive oil and sprinkling with salt and pepper.
- Using stove mitts, remove the hot sheet pan from the oven and add the potatoes, spreading them out so they roast evenly instead of cooking in their own steam.
- While the potatoes are cooking, trim the tough ends from the asparagus, either by snapping them off or slicing them. Toss with remaining 1 ½ teaspoons oil and set aside.
- Combine olive oil, lemon juice, garlic, ginger, crushed red pepper flakes, and paprika in a bowl. Add prawns and toss to coat. Since the marinade has lemon juice, don't let the prawns marinate for more than 30 minutes. The acid in the lemon juice will start to break down the tender prawns and make them mushy.
- When potatoes are almost fork tender, (after about 15 minutes of roasting), remove the pan from the oven, flip them over and add the asparagus spears to the pan.
- Return to the oven for 5 minutes or until asparagus is almost fork tender.
- Add the prawns to the pan and return to the oven for 3 minutes. Use tongs to flip the prawns over so they cook evenly. Drizzle with melted butter. Return to the oven for 2 - 3 minutes, then serve while hot. Garnish with freshly ground black pepper and chopped parsley and serve the meal with lemon slices.