Lemon Garlic Shrimp and Asparagus
I make Lemon Garlic Shrimp and Asparagus on busy weeknights when I want something quick, bright, and satisfying — it comes together in under 20 minutes and feels special without fuss. This skillet dish pairs tender, lemony shrimp with crisp-tender asparagus for a plate that’s light enough for spring evenings but hearty enough for anyone who loves seafood. If you like garlic-forward shrimp, you might also enjoy a richer take on the protein like this creamy garlic shrimp as an alternate weeknight option.
Why you’ll love this dish
This recipe is fast, low-cost, and versatile. It’s perfect for weeknights, last-minute guests, or a simple date-night at home. The lemon brightens the natural sweetness of shrimp and the garlic infuses the whole skillet with aromatic flavor. Asparagus cooks quickly and adds a fresh, green bite that keeps the dish from feeling heavy. Serve it solo for a low-carb meal or alongside starches for a fuller plate.
“Bright lemon, punchy garlic, and plump shrimp — a five-star dinner that takes less time than ordering takeout.”
If you want a light dessert pairing after this, these blueberry and lemon bites make a refreshing finish.
How this recipe comes together
- Heat oil. Sear the asparagus quickly so it stays tender-crisp.
- Add garlic to flavor the oil without burning it.
- Toss in the shrimp with lemon juice and seasonings. The shrimp cooks in minutes.
- Finish with red pepper flakes if you want heat, then serve immediately.
The method is straightforward: high-ish heat, quick cooking, and timing shrimp and asparagus so neither overcooks.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium-large is ideal)
- 1 bunch asparagus, trimmed (snap off woody ends)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced (reserve a few wedges for serving)
- Salt and pepper to taste
- Red pepper flakes (optional)
Substitution notes: Use 1–2 teaspoons lemon zest for extra brightness. If asparagus isn’t available, green beans or broccolini work well. For oil, light olive oil or avocado oil are good high-heat choices. If you want a heartier side suggestion, consider roasted vegetables like those in this garlic-herb roasted potatoes and veggies recipe.
Step-by-step instructions
- Warm a large skillet over medium heat and add 2 tablespoons olive oil. Let the oil shimmer.
- Add the trimmed asparagus in a single layer and cook, stirring once or twice, until bright green and tender-crisp, about 3–4 minutes.
- Push the asparagus to the side, add the minced garlic to the oil, and cook about 1 minute until fragrant. Don’t brown the garlic.
- Add the shrimp to the skillet. Pour the juice of one lemon over the shrimp, and season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and opaque, about 3–5 minutes depending on size.
- Taste and adjust seasoning. If you like heat, sprinkle with red pepper flakes. Toss everything once to combine.
- Serve immediately while hot.
Best ways to enjoy it
Serve the shrimp and asparagus over a bed of buttery pasta, cauliflower rice, or quinoa. For a simple dinner, pair it with crusty bread and a light salad. If you want a roast-vegetable pairing, try serving alongside these garlic-herb roasted potatoes, carrots, and zucchini for a comforting platter.
Garnish ideas: extra lemon wedges, a sprinkle of chopped parsley, or a shave of Parmesan (if not keeping it dairy-free).
Storage and reheating tips
Cool leftovers promptly and store in an airtight container in the refrigerator for up to 2 days. Shrimp become rubbery if reheated too aggressively; reheat gently in a skillet over low heat with a splash of water or broth to steam briefly, or warm in the microwave at 50% power in short intervals. To freeze, place shrimp and asparagus in a freezer-safe container for up to 2 months, but expect some loss of texture — thaw overnight in the fridge before reheating.
Food safety note: Don’t leave cooked shrimp sitting out at room temperature for more than 2 hours.
Pro chef tips
- Pat shrimp dry before cooking so they sear instead of steaming.
- Keep heat at medium — too hot and the garlic will burn, too low and the shrimp overcook before browning.
- Trim asparagus by bending stalks until they snap; the break point marks the woody end.
- If you want more sauce, add 1–2 tablespoons of butter at the end and swirl until glossy. For more protein variety, try making a slow-cooker comfort version like this garlic-parmesan crockpot chicken and potatoes on another night.
Creative twists
- Spicy lemon: add 1/2 teaspoon smoked paprika and extra red pepper flakes.
- Mediterranean: toss with halved cherry tomatoes, olives, and a handful of chopped kalamata olives.
- Asian-inspired: swap lemon juice for lime and add a splash of soy sauce and a pinch of brown sugar.
- Gluten-free/Low-carb: serve over zoodles or cauliflower rice.
- Make it surf-and-turf: add thinly sliced steak strips seared first, then finish with shrimp for a heartier meal.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 15–20 minutes total: 5 minutes prep and 10–15 minutes cooking depending on how fast you trim asparagus and devein shrimp.
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the fridge or under cold running water, then pat dry before cooking. Cooking from frozen will yield uneven results and longer cook time.
Q: What size shrimp is best?
A: Medium-large (about 21–30 per pound) works well. Larger shrimp are easier to avoid overcooking; adjust the cook time so they’re just opaque.
Q: Is this dish kid-friendly?
A: Absolutely. Omit red pepper flakes and serve with a mild starch like rice or mashed potatoes to appeal to younger palates.
Q: Can I make this ahead?
A: For best texture, cook shrimp just before serving. You can pre-trim asparagus and mince garlic ahead of time to speed things up.
Lemon Garlic Shrimp and Asparagus
Ingredients
Method
- Warm a large skillet over medium heat and add 2 tablespoons of olive oil. Let the oil shimmer.
- Add the trimmed asparagus in a single layer and cook, stirring once or twice, until bright green and tender-crisp, about 3-4 minutes.
- Push the asparagus to the side, add the minced garlic to the oil, and cook about 1 minute until fragrant. Don’t brown the garlic.
- Add the shrimp to the skillet. Pour the juice of one lemon over the shrimp, and season with salt and pepper.
- Cook, stirring occasionally, until shrimp are pink and opaque, about 3-5 minutes depending on size.
- Taste and adjust seasoning. If you like heat, sprinkle with red pepper flakes. Toss everything once to combine.
- Serve immediately while hot.
