Lemon Garlic Shrimp and Asparagus Skillet Recipe

Lemon Garlic Shrimp and Asparagus

Whole asparagus spears and lightly seared shrimp finish together in this lemon-garlic skillet. The asparagus cooks first, then leaves the pan while the shrimp get a brief sear. That way, the spears stay tender-crisp and the shrimp can come off the heat as soon as they turn pink and opaque.

Garlic goes in near the end so it stays fragrant. Lemon juice brightens the dish off heat, while wedges tucked into the skillet let everyone add another squeeze at the table.

Ingredients for Lemon Garlic Shrimp and Asparagus

• 1 lb large raw shrimp, peeled and deveined, tails on, thawed (450g)
• 1 lb fresh asparagus, woody ends trimmed, spears left whole (450g)
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 2 medium lemons, one juiced and one cut into wedges
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon freshly ground black pepper, divided, or to taste
• 2 tablespoons chopped fresh parsley

Optional: Add 1/4 teaspoon crushed red pepper flakes with the garlic for mild heat. For a richer finish, melt 1 tablespoon unsalted butter into the skillet over low heat just before adding the lemon juice.

How to Make Lemon Garlic Shrimp and Asparagus

Prep: 10 minutes. Cook: about 12–16 minutes, depending on asparagus thickness and whether the shrimp need two batches. Total: about 25–30 minutes. Serves: 4 light dinner portions.

1. Prepare the ingredients: Leave the trimmed asparagus spears whole. Pat the thawed shrimp thoroughly dry. Mince the garlic, juice one lemon, cut the other into wedges, and chop the parsley.
2. Cook the asparagus: Warm a 12-inch skillet over medium-high heat, then add 1 tablespoon olive oil. Add the asparagus, season with about 1/4 teaspoon salt and some pepper, and turn occasionally. Cook uncovered for about 4–7 minutes, checking thin spears after 3–4 minutes. The spears should be bright green and lightly seared, with a slight snap when pierced with a fork. Transfer them to a plate; especially thick spears may need more time before they reach that point.
3. Sear the shrimp: Add the remaining 1 tablespoon olive oil to the skillet. Season the shrimp with the remaining salt and pepper and arrange them in a single layer. Cook over medium-high heat for about 2–3 minutes per side, turning once and checking the first side after about 2 minutes. Remove the shrimp as soon as they are pink and opaque, with a few light golden spots. If they do not fit in one layer, cook in batches and transfer each finished batch to the plate.
4. Add the garlic and lemon: Return any shrimp batches to the skillet. Reduce the heat to medium, or medium-low if the pan is very hot. Add the garlic and optional red pepper flakes; toss for about 30 seconds, until fragrant but not browned. If using butter, reduce the heat to low and melt it in briefly. Turn off the heat and toss with the juice of one lemon.
5. Finish and serve: Return the asparagus to the skillet off heat, gathering the whole spears along one side with the shrimp beside them. Scatter parsley over both and tuck the lemon wedges among them. Serve promptly.

How to Keep the Shrimp Tender and the Asparagus Crisp

Asparagus needs a longer cook than shrimp, so remove it as soon as it reaches tender-crisp. Thin spears may be ready early; thicker ones may need more time. Return them only after the heat is off so they do not soften while the shrimp finish.

For lightly browned shrimp, start with a dry surface and enough room in the skillet for moisture to escape. Cook in batches if necessary, but do not keep the shrimp on the heat to chase a deeper crust once they are pink and opaque.

Serving and Make-Ahead

Serve from the skillet with the lemon wedges for squeezing. Cooked quinoa or a green salad can round out the meal. You can trim the asparagus, chop the parsley, and cut the serving wedges ahead; cook the shrimp close to serving. If reheating leftovers, avoid prolonged heat, which can toughen the shrimp.

For another shrimp dinner, try these Shrimp Avocado Mango Bowls.

Nutrition

Approximate nutrition per serving, based on 4 light dinner servings: 195 calories, 27g protein, 8g fat, and 7g carbohydrates. Approximate values per 100g of the finished dish: 90 calories, 12g protein, 4g fat, and 3g carbohydrates. Values vary with shrimp size, lemon yield, and finished weight.