This one-pan shrimp and asparagus is an easy 20-minute dinner with juicy shrimp and crisp-tender asparagus cooked in a lemon garlic butter sauce. Italian seasoning, Sriracha, and a splash of vegetable stock add plenty of flavor while keeping everything simple enough for a busy weeknight. The recipe is naturally low-carb and gluten-free, and it can easily fit into paleo or Whole30-style meals with the appropriate ingredient choices.
Looking for more quick dinner inspiration? Explore our easy dinner ideas ready in 20 minutes or less.
If you love one pan dishes, then you should also try our One Pan Chicken and Asparagus, our One Pan Steak and Zucchini Noodles, or our One Pan Smoked Sausage with Sweet Potato.
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Ingredients List for the Shrimp and Asparagus
- 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
- 1 1/2 lbs (700g) asparagus (1 bunch) rinsed and trimmed
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 clove garlic, minced
- 1 teaspoon Italian seasoning
- 2 teaspoons onion powder
- Salt and fresh cracked pepper, to taste
- 1/4 cup (60ml) vegetable stock
- 1 tablespoon Sriracha (or any hot sauce you like)
- Crushed chili pepper flakes, optional
- Juice of 1/2 lemon
- Fresh chopped parsley or cilantro, for garnish
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One Pan Shrimp and Asparagus with Lemon Garlic Butter
For the easiest prep, use shrimp that are already peeled and deveined. Fresh or frozen shrimp both work well; if using frozen shrimp, thaw them completely and pat them dry before cooking. Medium or large shrimp are ideal because they cook quickly while staying juicy.
Cauliflower rice is an easy low-carb side for soaking up the lemon garlic butter sauce, while regular rice or crusty bread make the meal more substantial.
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How to cook the shrimp and asparagus
The asparagus cooks first until crisp-tender, then the shrimp are quickly seared in the same skillet with garlic and seasonings. Vegetable stock, Sriracha, butter, and fresh lemon create a simple pan sauce before the asparagus is added back at the end. Read on for the detailed instructions in the recipe card below!
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Tips for making shrimp and asparagus
This meal is succulent and makes the perfect quick, healthy dinner when you don’t have much time to cook! Here are a few tips for the best shrimp recipe ever:
- For especially crisp-tender asparagus, blanch it for about 2 minutes before adding it to the skillet, then cool it quickly in ice water.
- Use freshly squeezed lemon juice and fresh garlic for the brightest flavor.
- Avoid overcooking the shrimp. They only need a few minutes and should be pink and opaque when done.
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How long should the shrimp and asparagus be stored?
This meal will keep for up to 2 days in an airtight container in your refrigerator. Reheat gently, covered in a skillet, with a few drops of water to loosen the sauce.
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What to serve with the shrimp and asparagus?
Serve the shrimp and asparagus with cauliflower rice for a low-carb dinner, or add regular rice, grits, quinoa, or crusty bread for a heartier meal.
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Photo credit: © Eatwell101.com
Directions
1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper, and cook for 4–6 minutes, until crisp-tender. Transfer to a plate.
2. Add the remaining 2 tablespoons butter to the skillet. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes on the first side.
3. Add the garlic, Italian seasoning, and onion powder. Flip the shrimp and cook for another minute, then add the vegetable stock and Sriracha. Simmer for about 1 minute, just until the sauce reduces slightly and the shrimp are cooked through.
4. Return the asparagus to the skillet and toss with the shrimp and sauce. Squeeze the lemon juice over everything and warm for another minute. Garnish with parsley or cilantro and red pepper flakes, if using, and serve immediately.
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More Great Shrimp Recipes
- Cajun Shrimp and Sausage Recipe in Creamy Pepper Sauce
- Baked Shrimp in Foil Packs Recipe with Garlic Lemon Butter Sauce
- 10-Minute Creamy Garlic Spinach Shrimp Recipe
- 10-Minute Shrimp Zucchini Noodles Recipe – Best Shrimp Recipe
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One Pan Shrimp and Asparagus
This one-pan shrimp and asparagus with lemon garlic butter is an easy 20-minute dinner with juicy shrimp, tender asparagus, garlic, herbs, and a touch of heat.
Ingredients
- 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
- 1 1/2 lbs (700g) asparagus (1 bunch) rinsed and trimmed
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 clove garlic, minced
- 1 teaspoon Italian seasoning
- 2 teaspoons onion powder
- Salt and fresh cracked pepper, to taste
- 1/4 cup (60ml) vegetable stock
- 1 tablespoon Sriracha (or any hot sauce you like)
- Crushed chili pepper flakes, optional
- Juice of 1/2 lemon
- Fresh chopped parsley or cilantro, for garnish
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper, and cook for 4–6 minutes, until crisp-tender. Transfer to a plate.
- Add the remaining 2 tablespoons butter to the skillet. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes on the first side.
- Add the garlic, Italian seasoning, and onion powder. Flip the shrimp and cook for another minute, then add the vegetable stock and Sriracha. Simmer for about 1 minute, just until the sauce reduces slightly and the shrimp are cooked through.
- Return the asparagus to the skillet and toss with the shrimp and sauce. Squeeze the lemon juice over everything and warm for another minute. Garnish with parsley or cilantro and red pepper flakes, if using, and serve immediately.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Delish! I only had spinach, but that was the only change I made. Will make again.
Made this tonight for my son and myself turned out fantastic. Served it up with garlic bread to sop up that beautiful sauce. This is a keeper and will go into our rotation of fish and seafood meals.
Unbelievable….in taste and ease of preparation.
Fantastic low carb recipe. Easy, super tasty and quick as a wink. Followed the recipe minus red pepper flakes. Most certainly will make again.
I made this about a year ago and it was delicious. My husband loved it. I recently found out that I am allergic to shrimp but not scallops. Can I use scallops instead of shrimp?
