It’s not often you find a recipe that is perfect for parties, holiday meals, meal prep and busy weeknight dinners. This Sheet Pan Roasted Asparagus, Shrimp and Bacon with Lemon Pepper Sauce requires a few simple ingredients and is ready in less than 30 minutes! This dish can be served alone, over pasta, rice or on a salad.
This is a sponsored post written by me on behalf of Oscar Mayer Bacon. All opinions are 100% mine.
Sheet Pan Roasted Asparagus, Shrimp and Bacon with Lemon Pepper Sauce
It’s okay to crave salad. When you’re making epic salads they are worth craving. This Roasted Asparagus, Shrimp and Bacon with Lemon Pepper Sauce will bring any salad up to EPIC level! This would also make a fantastic pasta meal.
Asparagus and bacon really complement each other. For roasted vegetable dishes, I prefer to use thick cut bacon to get those really meaty bites. Oscar Mayer Bacon offers a Thick Cut variety that is perfect for this recipe. The bacon adds a saltiness and flavor to this dish taking it from Okay to OhhhhYeaah!
On a side note, I just want to point out that this Oscar Mayer Bacon has an easy open pull tab. Am I the only one that gets excited about easy open packages!?!? It’s the little things, I guess. 😆 It also cooks up perfectly every time.
This really is a super simple recipe. Par-cook the bacon, get everything roasting and make the dressing/sauce. Prep whatever you are serving this with (pasta, rice, salad) and you are good to go!
I don’t utilize the sheet pan cooking method nearly enough. It typically means less effort, less prep and less dishes. . . triple bonus! We need to start sheet pan cooking more. I’ll make a note of it.
Can you just cook the bacon in the oven with the asparagus?
I do not recommend this because the asparagus and shrimp do not take much time to cook. The bacon wouldn’t have quite enough time to get crispy. So you may end up with limp, partially cooked bacon. No Bueno.
Can you remove the shrimp tails before roasting?
Yes! Honestly, when I’m just making dinner for the family I always remove the shrimp tails during the preparation. This prevents greasy messy child hands from touching every surface from the dining area to the kitchen ← How do they touch so many things, ammIright!?!? I leave the tails on for my food photos because, well, it just looks prettier. So if you are making this for a party or holiday feast and want the dish to look its best you may want to leave the tails on.
You don’t like bacon, can you leave it off?
Haha!!! Obviously this was a joke. Who doesn’t like bacon? Just seeing if you’re paying attention. The other day my daughter informed me that she was going to be a pescatarian. I informed her that that meant no more bacon. That was the end of her short lived pescatarian diet 😆 Deal breaker! Also . . . how does an 8 year old know about the pescatarian diet!?!?
Tips → Tricks → Suggestions →
- Dark baking sheets will brown the veggies better than light baking sheets.
- Don’t forget to trim the asparagus ends because they are tough. They can be used to make stock though. You can freeze them for the next time you’re making chicken or vegetable stock.
- The roasting time for the asparagus and shrimp varies depending on size. Small shrimp may be ready sooner while asparagus with thick stalks can take a few more minutes to roast.
- Add some lemon wedges on the pan with the shrimp. It will flavor it and make it juicy.
- 8 ounces Thick Cut Oscar Mayer Bacon, (cut into chunks)
- 1 Lb Asparagus, (trimmed)
- 4 Tb Olive Oil, (divided)
- 1 Lb Wild Caught Shrimp, (peeled, deveined)
- 6 Tablespoons Olive Oil
- 3 Tablespoons Lemon Juice, (approx 1 large lemon)
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Mayonnaise
- Generous Pinch Salt
- 1 teaspoon Fresh Cracked Pepper
- Preheat oven to 400ºF
- Begin frying bacon pieces in pan over medium heat. While bacon is frying, prep asparagus and shrimp.
- Fry bacon until firm but not totally crisp. Remove bacon from pan and set aside.
- Arrange asparagus in an even layer on a large greased rimmed sheet pan. Drizzle 2 Tb olive oil over asparagus. Season with salt and pepper.
- Roast for 7 minutes. (add 1-2 minutes if asparagus is extra thick)
- Toss shrimp with 2 Tb olive oil, salt and pepper. Add to pan with partially cooked asparagus.
- Top asparagus with par-cooked bacon pieces.
- Roast for 5-7 minutes or until shrimp turn pink and curl into a loose 'C' shape.
- Remove from oven. Serve with pasta, rice or on top of a salad.
- Combine all dressing ingredients in a major jar with lid or a dressing shaker. Shake vigorously for 30-60 seconds to blend.
- Serve tossed with pasta or rice. Or use as a dressing for salad.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 787 Total Fat 61g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 46g Cholesterol 298mg Sodium 2159mg Carbohydrates 12g Fiber 3g Sugar 5g Protein 48g