This delicious sheet pan honey garlic shrimp with asparagus gives you a restaurant-quality meal in one pan in just 30 minutes! Perfect for busy weeknights!
If you love quick and easy shrimp recipes, try my Creamy Coconut Shrimp, Air Fryer Shrimp Kabobs, or Oven Baked Cod with Shrimp Cream Sauce next!
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I love making sheet pan dinners. After a busy day, the last thing I want to do is spend an hour in the kitchen and then do a ton of dishes afterward.
That's why I love this recipe. It's quick, easy, and virtually no clean up. And I absolutely love the honey garlic sauce. It caramelizes in the oven, coating everything with a delicious glaze, just like my Sheet Pan Honey Buffalo Chicken.
Ingredients & Substitutions
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. Large shrimp (21-25 count) work best for this recipe. Make sure they're peeled and deveined to save time. Fresh or thawed frozen both work great! You can use raw shrimp or pre-cooked shrimp.
- Asparagus. Look for medium-thickness stalks - too thin and they'll overcook, too thick and they may not cook through. Make sure to trim the woody ends!
- Baby Potatoes. These crisp up beautifully and cook quickly when halved. Red, yellow, or purple varieties all work well. You can also use regular potatoes; just cut them into smaller pieces.
- Honey. The star of our sauce! The natural sweetness caramelizes perfectly in the oven.
- Soy Sauce. Adds that perfect umami flavor. Use low-sodium to control the salt level.
- Red Pepper Flakes. Adjust to your heat preference, or omit if you prefer no spice.
A complete list of ingredients with amounts is located in the recipe card below.
How To Make Sheet Pan Honey Garlic Shrimp
Quick Overview
- Preheat oven and prepare sheet pan.
- Roast potatoes first.
- Make honey garlic sauce.
- Add asparagus and sauced shrimp.
- Finish roasting together.
Step By Step Instructions
- PREHEAT: Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- START POTATOES: Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Arrange in a single layer on the sheet pan and roast for 15 minutes.
Quick Tip from Jeri
For even cooking, make sure all potatoes are cut to a similar size.
- SAUCE: While the potatoes cook, whisk together ¼ cup honey, 4 minced garlic cloves, 3 tablespoons soy sauce, 1 tablespoon olive oil, 1 tablespoon lemon juice, and ½ teaspoon red pepper flakes in a medium bowl until smooth.
- PREP REMAINING INGREDIENTS: Break off the tough, woody ends of the asparagus stalks. Toss the asparagus with 1 tablespoon of olive oil and the remaining salt and pepper. Combine shrimp with ¼ cup of honey garlic sauce in another bowl, tossing it until coated well.
- COMPLETE SHEET PAN: Remove the pan from the oven, push the potatoes to one side and add the asparagus to the other side. Arrange the sauce-coated shrimp in the center in a single layer. Drizzle the remaining sauce over the vegetables.
- FINISH ROASTING: Return the pan to the oven. Bake for 10-12 minutes until the shrimp are pink, the asparagus is tender-crisp, and the potatoes are golden brown and fork-tender. Garnish with fresh parsley if you like, and serve immediately. Enjoy!
Top Tips
- Single layer matters. Overcrowding leads to steaming instead of roasting, which means less caramelization and flavor.
- Pat shrimp dry. Remove excess moisture with paper towels before tossing in sauce for better caramelization.
- Adjust heat level. Increase or decrease red pepper flakes based on your spice preference.
Variations
- Citrusy Twist: Add a teaspoon of lemon zest to the sauce and garnish with fresh lemon wedges.
- Sesame Variation: Add a teaspoon of sesame oil to the sauce and sprinkle with sesame seeds before serving.
- Veggie Swap: Use any veggies you have on hand, such as broccoli, green beans, bell peppers, red onion, or zucchini.
- Spicy Kick: Double the red pepper flakes or add a drizzle of sriracha to the sauce.
Serving Suggestions
This complete sheet pan meal pairs perfectly with:
- Instant Pot White Rice, brown rice, cauliflower rice, quinoa, or rice noodles to soak up the delicious sauce.
- A simple side salad like my Greek Cucumber Salad.
- Garlic bread or my No-Knead Sourdough Bread for soaking up every drop of sauce.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days. However, the shrimp are best when freshly cooked and may become rubbery when reheated.
Reheating: Warm in a 350°F oven for 5-7 minutes; microwave on 50% power in 30-second intervals or the air fryer. Add a splash of water or broth to add moisture.
Recipe FAQs
Yes! Thaw completely and pat dry before using.
Shrimp turn pink and curl into a loose "C" shape when perfectly cooked.
Prepare the sauce and cut vegetables up to 24 hours in advance, but wait to toss shrimp in the sauce until just before cooking.
Printable Recipe
Sheet Pan Honey Garlic Shrimp with Asparagus
Ingredients
For the Honey Garlic Sauce:
- ¼ cup honey
- 4 cloves garlic minced or shredded
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes optional
For the Sheet Pan:
- 1 pound baby potatoes halved
- 1 bunch asparagus trimmed
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil divided
- ½ teaspoon sea salt divided
- ¼ teaspoon black pepper divided
- chopped fresh parsley for garnish optional
Instructions
- PREHEAT: Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- SAUCE: In a medium bowl, whisk together honey, garlic, soy sauce, olive oil, lemon juice, and red pepper flakes until well combined.¼ cup honey, 4 cloves garlic, 3 tablespoons soy sauce, 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon red pepper flakes
- START POTATOES: Toss halved potatoes with 1 tablespoon olive oil and half the salt and pepper. Arrange in a single layer on the sheet pan and roast for 15 minutes.1 pound baby potatoes, 2 tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
- PREP REMAINING INGREDIENTS: While the potatoes cook, toss asparagus with the remaining olive oil, salt, and pepper. In a separate bowl, combine shrimp with ¼ cup of honey garlic sauce.1 bunch asparagus, 2 tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
- COMPLETE SHEET PAN: Remove the pan from the oven. Push the potatoes to one side, add asparagus to the other side, and arrange the shrimp in the center in a single layer. Drizzle the remaining sauce over the vegetables.1 pound large shrimp
- FINISH ROASTING: Return the pan to the oven for 10-12 minutes until the shrimp are pink and opaque, the asparagus is tender, and the potatoes are golden brown.
- SERVE: Garnish with fresh parsley and serve immediately. Enjoy!chopped fresh parsley for garnish
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Notes
- For best results, use large shrimp (21-25 count).
- Make sure everything is arranged in a single layer for proper roasting.
- Pat shrimp dry before tossing it with sauce.
- Customize vegetables based on what's in season.
- For a spicier version, increase the red pepper flakes.
- For a gluten-free version, use coconut aminos instead of soy sauce.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Lou says
Made this for dinner tonight and followed the recipe 100%. Everyone loved it! Will definitely make again.
Jeri Walker says
I'm so glad it was a hit! Thanks for coming back to leave a rating and comment! 😀