Name: Lemon Garlic Shrimp and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 2 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons lemon juice; 1 teaspoon lemon zest; Salt, to taste; Black pepper, to taste; 1/4 teaspoon crushed red pepper flakes (optional); Fresh parsley or basil, chopped (optional, for garnish)

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Lemon garlic shrimp and asparagus is a light, zesty, and quick-to-make dish that brings together juicy shrimp, tender asparagus, and a fresh garlic-lemon butter sauce. Everything comes together in one pan in under 30 minutes, making it perfect for busy weeknights when I want something healthy and flavorful with minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor yet incredibly simple. The lemon adds brightness, the garlic gives depth, and the shrimp cooks up perfectly with the crisp-tender asparagus. It’s low-carb, naturally gluten-free, and totally satisfying without being heavy. Whether I serve it over rice, pasta, or on its own, it’s a go-to that always hits the spot.

Ingredients

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

large shrimp (peeled and deveined)
asparagus (trimmed and cut into pieces)
olive oil
butter
garlic cloves (minced)
lemon juice
lemon zest
salt
black pepper
crushed red pepper flakes (optional)
fresh parsley or basil (optional, for garnish)

Directions

I start by seasoning the shrimp with salt, pepper, and a bit of lemon zest.
In a large skillet, I heat olive oil over medium-high heat and sauté the asparagus for 3–4 minutes until just tender. I transfer it to a plate and set it aside.
In the same skillet, I melt the butter and add the garlic, cooking until fragrant but not browned.
I add the shrimp to the skillet in a single layer and cook for about 2 minutes per side, until pink and cooked through.
I return the asparagus to the pan, add a splash of lemon juice, and toss everything together.
I remove the skillet from heat and garnish with fresh parsley and extra lemon zest before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add cherry tomatoes or sliced bell peppers for extra color and sweetness. When I want to make it more filling, I serve it over cooked quinoa, rice, or linguine. For a creamier twist, I stir in a spoonful of cream or a sprinkle of parmesan. If I’m in the mood for spice, I use chili garlic sauce instead of red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Shrimp is best when reheated gently, so I warm it in a skillet over low heat or microwave it in short bursts to avoid overcooking. I don’t recommend freezing, as the shrimp and asparagus can get rubbery after thawing.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking. Dry shrimp sear better and avoid becoming watery in the pan.

How do I keep shrimp from overcooking?

I cook them just until they turn pink and curl into a “C” shape. Overcooked shrimp get tough quickly, so I watch them closely.

Can I roast the shrimp and asparagus instead?

Absolutely. I toss everything in olive oil, garlic, lemon juice, and seasoning, then roast at 400°F (200°C) for about 10–12 minutes.

What other vegetables work in this dish?

I’ve used green beans, zucchini, or snap peas when I don’t have asparagus. The idea is to keep the veggies crisp and fresh.

Is this dish keto or low-carb?

Yes, it’s naturally low in carbs. I sometimes serve it with cauliflower rice for a full low-carb meal.

Conclusion

Lemon garlic shrimp and asparagus is one of those simple yet flavorful meals I love making again and again. It’s quick, fresh, and comes together in one pan—making it perfect for weeknights or meal prep. Whether I serve it on its own or pair it with grains or pasta, it’s always a bright, delicious dish that satisfies without weighing me down.