Name: Easy Lemon Garlic Shrimp and Asparagus Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 2 tbsp olive oil or butter; 3 garlic cloves, minced; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped (optional, for garnish)

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Lemon Garlic Shrimp and Asparagus is a light, vibrant dish that’s bursting with flavor. Juicy shrimp are sautéed with tender asparagus in a buttery garlic-lemon sauce, creating a simple yet satisfying meal that comes together in one pan and under 30 minutes.

Easy Lemon Garlic Shrimp and Asparagus Recipe

Why You’ll Love This Recipe

I love how fast and fresh this recipe is—it’s perfect for busy nights when I want something healthy without sacrificing flavor. The combination of lemon and garlic gives the shrimp and asparagus a bright, zesty finish that always feels like a restaurant-quality meal. It’s low in carbs, packed with protein, and pairs beautifully with rice, pasta, or on its own for a lighter option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined)
Asparagus (trimmed and cut into bite-sized pieces)
Olive oil or butter
Garlic, minced
Lemon juice
Lemon zest
Salt
Black pepper
Red pepper flakes (optional, for a little heat)
Fresh parsley (optional, for garnish)

Directions

I start by heating olive oil or butter in a large skillet over medium heat.
I add the asparagus and cook for 3–4 minutes, stirring occasionally, until it starts to become tender.
Then I add the garlic and cook for about 30 seconds until fragrant.
I push the asparagus to the side and add the shrimp in a single layer.
I cook the shrimp for 1–2 minutes per side, until pink and opaque.
I stir in lemon juice, zest, salt, pepper, and a pinch of red pepper flakes if I want a little spice.
Once everything is coated in the sauce, I remove it from the heat and sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Sometimes I add cherry tomatoes for a pop of color and sweetness. I also like tossing in cooked pasta or serving this over rice to make it more filling. If I want a creamier version, I stir in a splash of heavy cream or a sprinkle of Parmesan. For extra flavor, I’ve even marinated the shrimp in lemon and garlic beforehand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat to avoid overcooking the shrimp. I avoid the microwave if possible, as shrimp can become rubbery when reheated too fast.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure to thaw and pat them dry before cooking to prevent excess moisture.

What’s the best size shrimp to use?

I like using medium or large shrimp for this recipe—they cook quickly and stay juicy. I avoid small shrimp because they can overcook easily.

Can I use other vegetables?

Absolutely. I’ve swapped in green beans, zucchini, or even broccoli when I don’t have asparagus on hand. Just adjust the cook time slightly depending on the veggie.

How do I keep the shrimp from overcooking?

I cook them just until they turn pink and opaque, then remove the pan from heat right away. Overcooked shrimp become tough quickly.

Is this recipe good for meal prep?

Yes, but I usually make it the day of for best texture. If prepping ahead, I keep the shrimp and asparagus separate from any grains or pasta to maintain freshness.

Conclusion

Lemon Garlic Shrimp and Asparagus is one of my go-to dishes for a fast, fresh, and flavorful meal. It’s easy enough for a weeknight but elegant enough to serve to guests. I love how the lemony sauce brightens everything up, and the one-pan cleanup makes it even better.