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Lemon Shrimp Sheet Pan

Lemon Shrimp Sheet Pan

Lemon Shrimp Sheet Pan

Prep time 
Cook time 
Total time 
1 pound large shrimp, shelled and deveined
1 pound asparagus, cut into two inch pieces
4 Tbsp cup coconut oil, melted
4 Tbsp cup olive oil
1 Tablespoon lemon juice
1 tbsp Lemon Pepper
1 lemon, sliced (optional)
  1. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
  2. In a large mixing bowl, combine shrimp and asparagus. Pour melted coconut oil, olive oil, and lemon juice on top. Sprinkle lemon pepper on top. Mix until combined.
  3. Spread the shrimp and asparagus on the sheet pan in an even layer. Season with salt.
  4. Scatter lemon slices on top. Bake for 8 minutes or until shrimp is pink and cooked through. Serve immediately.

Inspiration: Sheet Pan Lemon Shrimp

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