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Lemon Pepper Shrimp and Asparagus
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5 from 2 votes

Lemon Pepper Shrimp Sheet Pan

Quick and easy Lemon Pepper Shrimp and Asparagus that can be whipped up in 15 minutes or less. Take back your weeknights with this Whole30, Paleo and Keto recipe.
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Main Dish
Cuisine: American
Keyword: keto, paleo, Sheet Pan, Shrimp, whole30
Servings: 2 -3 people
Author: Ashley McCrary


Lemon Pepper Shrimp

  • 1 lb peeled and deveinded shrimp thawed
  • 1 tbsp ghee
  • 3 tbsp olive oil
  • 1 large lemon zested
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 tsp cracked pepper
  • 1 tsp lemon juice

Blanched Asparagus

  • 1 lb asparagus
  • 1 1/2 tsp kosher salt
  • 8 cups water
  • 2 tbsp olive oil for drizzle
  • Fresh lemon juice and salt/pepper to taste for garnish


  • Add the olive oil, lemon zest, lemon juice, garlic powder, onion powered, kosher salt and pepper to a bowl. Mix together until combined.
  • Transfer the thawed shrimp to a large bowl along with the lemon pepper mixture. With your hands, mix the shrimp and seasoning together until the shrimp is completely coated.
  • Heat 1 tbsp of ghee in a large skillet over medium-high heat.
  • Add the coated shrimp to the hot pan and cook for about 2 minutes on each side, turning once, until shrimp is pink and cooked through.
  • Meanwhile, heat a large pot with 8 cups of water over high heat. Trim the ends off the asparagus using a sharp knife.
  • Season the asparagus with 1 1/2 tsp of kosher salt. Once the water is boiling, add the asparagus; boil until tender, 3 minutes.
  • Carefully remove the asparagus with tongs and immediately transfer to a big bowl of ice water for 1 minute to stop the cooking process. Blanching them like this will make them crisp and green. After a minute, transfer to a towel and pat dry. (You can also saute in a hot skillet after this step, but I love eating them just like this. They are so crisp and fresh)
  • Place desired amount of asparagus on a plate and cover with the lemon pepper shrimp.
  • Squeeze fresh lemon juice, drizzle with a little olive oil and season with salt and pepper to taste.


  • If you do not want to blanch the asparagus, feel free to add this to the sheet pan with the shrimp. This can easily turn into a one pan dish if desired. 
  • You can also steam the asparagus as a cooking option.


Serving: 1/3 of recipe | Calories: 399kcal | Carbohydrates: 9.8g | Protein: 32.2g | Fat: 28.3g | Cholesterol: 253mg | Fiber: 3g | Sugar: 3.6g