Lemon Garlic Shrimp and Asparagus
Lemon garlic shrimp and asparagus made in one pan in 20 minutes. Juicy shrimp and crisp-tender asparagus in a bright lemon garlic butter sauce.
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Lemon Garlic Shrimp and Asparagus is the dinner I make when the fridge is looking bare and I’ve got twenty minutes before everyone’s hungry. Shrimp and asparagus cook in a single skillet with garlic, butter, and a big squeeze of lemon, and that’s the whole thing. It’s bright, it’s light, and it comes together so fast that I usually don’t even bother starting a side until the pan’s already going.
The order you cook things in is what keeps this from turning into a soggy mess. Asparagus goes in first and cooks just until crisp-tender, then comes out. The shrimp go in last, because they cook in a flash. Shrimp are done the moment they turn pink and opaque and curl into a loose C shape. Once they curl into a tight O, they’ve gone rubbery, so I pull them off the heat the second they look right.
Everything happens in one pan, which means one thing to wash and dinner start to finish in about twenty minutes. I keep a bag of frozen shrimp in the freezer for exactly these nights; they thaw under cold water in a few minutes while I trim the asparagus, and the meal basically cooks itself from there.
Why You’ll Love This Recipe
- One pan, 20 minutes. Shrimp and asparagus cook in the same skillet, so cleanup is almost nothing.
- Bright and light. Lemon and garlic keep it fresh-tasting and lean, no heavy sauce required.
- Naturally low-carb. It’s a full protein-and-vegetable dinner on its own, or serve it over rice or pasta.
- Hard to overcook if you watch the shrimp. Pull them the moment they curl into a loose C and they stay tender every time.
Lemon Garlic Shrimp and Asparagus Ingredients
Buy shrimp already peeled and deveined to keep this fast. If they’re frozen, thaw them in a bowl of cold water for a few minutes and pat them very dry, since wet shrimp steam in the pan instead of searing.
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 lemon, half juiced and half cut into wedges
- 2 tbsp fresh parsley, chopped
Recipe Variations
- Add a splash of white wine or chicken broth after the garlic for a light pan sauce to spoon over rice.
- Toss in a handful of cherry tomatoes with the asparagus for color and a little sweetness.
- Swap the asparagus for green beans or broccolini; just adjust the cook time until they’re crisp-tender.
How to Make Lemon Garlic Shrimp and Asparagus
- Prep the shrimp: Pat the shrimp completely dry and season with the salt and pepper. Dry shrimp sear and pick up color; wet ones just steam.
- Cook the asparagus: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until crisp-tender and bright green. Transfer to a plate.
- Bloom the garlic: Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the garlic and red pepper flakes if using, and cook for 30 seconds until fragrant, stirring so the garlic doesn’t burn.
- Sear the shrimp: Add the shrimp in a single layer and cook for about 1-2 minutes per side, until they turn pink and opaque and curl into a loose C shape. Pull them off the heat right away; a tight O shape means they’re overcooked.
- Finish and serve: Return the asparagus to the skillet, squeeze in the juice of half the lemon, and toss everything together for 30 seconds to warm through. Sprinkle with parsley and serve with the lemon wedges on the side.
Recipe FAQs
How Do I Know When Shrimp Are Done?
Watch the shape and color. Cooked shrimp turn pink and opaque and curl into a loose C. If they tighten into a small O, they’ve overcooked and will be rubbery. It only takes a couple of minutes, so stay close to the pan.
Can I Use Frozen Shrimp?
Yes, and it’s what I usually do. Thaw them in a bowl of cold water for a few minutes, then drain and pat them very dry. Extra water keeps them from searing and waters down the lemon garlic sauce.
What Size Shrimp Is Best?
Large shrimp, often labeled 31/40 or 21/25 count, hold up best and are harder to overcook than tiny ones. Whatever size you use, adjust the cook time and pull them the moment they curl into a loose C.
How Do I Keep the Asparagus from Going Mushy?
Cook it just until crisp-tender and bright green, then take it out while you cook the shrimp. Adding it back only at the very end keeps it from overcooking into something limp.
What Should I Serve This With?
It’s a complete plate on its own for a low-carb meal, or spoon it over rice, quinoa, or pasta to stretch it further. Crusty bread is great for mopping up the lemon garlic butter.
Cooking Tips
- Pat the shrimp bone-dry before they hit the pan. It’s the difference between a light sear and a steam bath.
- Cook the asparagus and shrimp separately, not together. They finish at different times, and combining them at the end keeps both from overcooking.
- Add the lemon juice at the very end off direct high heat so it stays bright instead of cooking down and turning dull.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 2 days. Shrimp are best eaten soon, since they toughen the longer they sit.
To freeze: Freezing isn’t recommended. Already-cooked shrimp turn rubbery once frozen and thawed, and the asparagus goes limp.
To reheat: Warm gently in a skillet over low heat just until heated through, or eat it cold over a salad. High heat overcooks the shrimp fast.
How to Serve Lemon Garlic Shrimp and Asparagus
Lemon Garlic Shrimp and Asparagus is a full dinner on its own, but it’s lovely over rice, orzo, or angel hair pasta with the lemony butter spooned on top. A hunk of crusty bread for the sauce and a crisp green salad round it out, and it pairs well with our Honey Garlic Salmon on a seafood night.
Loved This Recipe?
Lemon Garlic Shrimp and Asparagus is the 20-minute, one-pan dinner I reach for when I want something fresh and light without any fuss.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: Three more seafood dinners for the weeknight rotation, two with shrimp and one with salmon. Try Chili Lime Shrimp Bowls, Shrimp Fried Rice, or Baked Honey Garlic Salmon.
Lemon Garlic Shrimp and Asparagus
Ingredients
- 1 1/2 lbs large shrimp peeled and deveined
- 1 lb asparagus trimmed and cut into 2-inch pieces
- 3 tbsp butter divided
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1 lemon half juiced and half cut into wedges
- 2 tbsp fresh parsley chopped
Instructions
- Prep the shrimp: Pat the shrimp completely dry and season with the salt and pepper. Dry shrimp sear and pick up color; wet ones just steam.
- Cook the asparagus: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until crisp-tender and bright green. Transfer to a plate.
- Bloom the garlic: Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the garlic and red pepper flakes if using, and cook for 30 seconds until fragrant, stirring so the garlic doesn’t burn.
- Sear the shrimp: Add the shrimp in a single layer and cook for about 1-2 minutes per side, until they turn pink and opaque and curl into a loose C shape. Pull them off the heat right away; a tight O shape means they’re overcooked.
- Finish and serve: Return the asparagus to the skillet, squeeze in the juice of half the lemon, and toss everything together for 30 seconds to warm through. Sprinkle with parsley and serve with the lemon wedges on the side.
