Roasted Garlic Lemon Butter Shrimp Recipe

This roasted garlic lemon butter shrimp recipe is one of the quickest and easiest meals on the planet. Not to mention, it’s also incredibly healthy, too. Since shrimp is so easy to cook, you can make this meal at a moment’s notice with either fresh or thawed shrimp, guaranteed to be juicy and loaded with delicious lemon garlic flavor.

Roasted Garlic Lemon Butter Shrimp


For The Shrimp

  • 1 ½ pounds medium uncooked shrimp, peeled and deveined
  • 1 tbsp. olive oil
  • 2-3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp pepper
  • 1/4 tsp red pepper flakes
  • 3 tbsp. chopped fresh parsley
  • 1 1/2 tbsp. lemon juice or more to taste
  • 3 tbsp. butter, cubed

For The Asparagus

  • 1 lb. thin/medium asparagus, ends trimmed
  • 1 tbsp. olive oil
  • 2 garlic clove, minced
  • 1/4 tsp salt
  • 1/8 tsp pepper


Step 1

Start by preheating your oven to 400° F.

Step 2

Then, line a jelly roll pan (10″×15″) with foil and lightly spray with cooking spray, or you can use a silicone baking mat. Add asparagus and drizzle about 1 tablespoon of olive oil. Afterwards, add the minced garlic, salt, and pepper. Toss until the asparagus is evenly coated and then line them up in a single layer. Roast for about 5-6 minutes, depending on thickness. Meanwhile, remove all the tails from the shrimp.

Step 3

Once the asparagus has cooked, remove the pan from the oven and push the asparagus to one side of the pan (while still keeping the single layer). Then, add the shrimp and drizzle with olive oil. Add 2-3 minced garlic cloves (or more depending on your taste), salt, pepper, paprika, red chili flakes, and fresh parsley. Toss the shrimp until evenly coated and then line them in a single layer.

Step 4

Before heading to the oven, top the asparagus with a tablespoon of cubed butter, evenly spaced out. Also, top the shrimp with 2 tablespoons cubed butter, as well. Roast for about 6 minutes, or just until the shrimp is opaque.

Step 5

Lastly, remove the pan from the oven and drizzle both the shrimp and asparagus with lemon juice. Also, season with additional salt and pepper to taste. Serve with your choice of pasta, rice, or quinoa.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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