When spring vegetables meet quick-cooking seafood, something magical happens. This Lemon Garlic Shrimp and Asparagus recipe is light, vibrant, and ready in just 20 minutes — perfect for busy weeknights or elegant dinners for two.
Tender shrimp are sautéed in butter and olive oil with bright lemon, fresh garlic, and crisp-tender asparagus for a dish that feels indulgent yet fits any healthy dinner or keto lifestyle. If you’ve been searching for an easy low-carb shrimp dinner that’s full of fresh flavor, this one will become a go-to.
Table of Contents
Why You’ll Love Lemon Garlic Shrimp and Asparagus
- Quick & Easy: Ready in about 20 minutes from prep to plate.
- Healthy & Low-Carb: Naturally keto-friendly and gluten-free.
- Full of Flavor: Garlic, butter, lemon juice, and zest brighten the shrimp and asparagus perfectly.
- One-Pan Dinner: Fewer dishes mean more time to relax.
- Customizable: Serve with pasta, rice, or keep it light with zucchini noodles.
This dish also fits perfectly into meal prep — it reheats beautifully and keeps its flavor and texture for days.
Ingredients
For the Main Dish
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter (or ghee for keto)
- 4 cloves garlic, minced
- Zest and juice of 1 large lemon
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
Optional Add-Ons
- ½ teaspoon smoked paprika for a deeper flavor
- ¼ cup grated Parmesan cheese (for garnish)
- ½ teaspoon Italian seasoning for a herbaceous twist
- Cooked spaghetti, cauliflower rice, or zucchini noodles for serving
Step-by-Step Instructions
- Prep the Ingredients
Trim the woody ends of the asparagus and cut into 2-inch pieces. Rinse and pat your shrimp dry with paper towels — dry shrimp sear best and won’t steam. - Cook the Asparagus
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus, a pinch of salt, and black pepper. Sauté for 3–4 minutes, stirring often, until tender-crisp and bright green. Remove from the pan and set aside. - Sauté the Shrimp
Add the remaining olive oil and butter to the same skillet. Once melted and sizzling, add minced garlic and cook for about 30 seconds, just until fragrant. - Add the Shrimp
Add shrimp in a single layer. Season with salt, pepper, and red pepper flakes (if using). Cook 2 minutes per side or until shrimp turn pink and opaque. - Add Lemon and Finish
Return asparagus to the skillet. Stir in lemon zest and juice, tossing everything to coat. Cook another minute to let flavors meld. - Garnish and Serve
Sprinkle with parsley and Parmesan (if desired). Taste and adjust seasoning with extra lemon juice or salt. Serve hot!
How to Serve Lemon Garlic Shrimp and Asparagus
This versatile recipe shines on its own or as part of a complete meal. For a light, keto-friendly dinner, serve your Lemon Garlic Shrimp and Asparagus in bowls with a drizzle of pan sauce and a wedge of lemon.
If you’re not counting carbs, pair it with:
- Pasta: Linguine or angel hair pasta tossed in the lemon garlic sauce.
- Rice: White, brown, or cauliflower rice for a low-carb option.
- Grains: Farro or quinoa for added texture and nutrition.
- Bread: Crusty garlic bread or a slice of sourdough to soak up that buttery sauce.
Make it a meal prep favorite by portioning into containers with roasted cherry tomatoes or zucchini noodles. This dish also complements any Mediterranean-style dinner spread — think light salads, olives, and feta cheese.
Looking for more meal inspiration?
- Garlic Parmesan Crockpot Chicken and Potatoes
- Mediterranean Roasted Potato Chicken Thighs
- Sticky Garlic Chicken Noodles
How to Store Lemon Garlic Shrimp and Asparagus
To keep your leftovers as fresh and flavorful as possible:
- Cool Before Storing: Allow the shrimp and asparagus to reach room temperature before refrigerating.
- Refrigerate Properly: Store in airtight containers for up to 3 days.
- Reheat Gently: Warm in a skillet over medium-low heat with a splash of water or broth. Avoid microwaving too long, as shrimp can become rubbery.
- Freezing Tips:
- You can freeze the cooked shrimp separately for up to 2 months.
- Avoid freezing asparagus—it loses its crisp texture.
- Meal Prep Option: Divide into glass containers for grab-and-go healthy lunches.
For best results, reheat shrimp only once. The lemon butter sauce may thicken in the fridge; a touch of warm water or olive oil brings it right back.
Tips to Make Lemon Garlic Shrimp and Asparagus
- Dry the shrimp: Moisture prevents browning. Patting them dry helps achieve that golden sear.
- Use fresh garlic: Minced cloves add more depth than jarred garlic.
- Don’t overcook: Shrimp cook fast—2 minutes per side is usually perfect.
- Zest first, juice second: It’s easier to zest a whole lemon.
- Layer the flavors: Cook asparagus first to keep it crisp and green.
- Add wine: Deglaze with a splash of white wine before the lemon juice for extra flavor.
- Finish with butter: A final pat of butter gives a glossy, restaurant-style finish.
If you’re following a keto or low-carb plan, this dish fits beautifully—it’s naturally gluten-free, high in protein, and filled with heart-healthy fats.
Variations of Lemon Garlic Shrimp and Asparagus
1. Creamy Lemon Garlic Shrimp:
Add ¼ cup heavy cream and 2 tablespoons Parmesan to the sauce for a luscious version.
2. Spicy Cajun Shrimp:
Season shrimp with Cajun spice or paprika for a kick of heat.
3. Garlic Butter Zoodles:
Serve shrimp and asparagus over spiralized zucchini noodles for a light keto dinner.
4. Honey Lemon Glaze:
Add 1 teaspoon honey for a sweet-tangy balance that pairs beautifully with shrimp.
5. Sheet Pan Version:
Toss all ingredients on a baking sheet and roast at 400°F for 12–14 minutes.
Each variation keeps that essential lemon-garlic brightness while adding a new twist to fit your cravings or dietary goals.
FAQs
Q1: Can I use frozen shrimp?
Yes! Thaw them in cold water for 10 minutes and pat dry before cooking.
Q2: What type of asparagus works best?
Thin or medium stalks cook evenly and stay tender-crisp.
Q3: Can I meal prep this recipe?
Absolutely! Store in airtight containers for up to 3 days; reheat gently.
Q4: What can I substitute for butter?
Olive oil or ghee works great for dairy-free or keto versions.
Final Thoughts
This Lemon Garlic Shrimp and Asparagus recipe is a weeknight hero — fast, fresh, and full of flavor. With bright lemon, rich butter, and crisp asparagus, it’s both elegant and simple. Whether you’re following a keto plan, want a healthy seafood dinner, or just need something quick and satisfying, this dish checks every box.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Lemon Garlic Shrimp and Asparagus – Fresh, Fast & Flavorful
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Lemon Garlic Shrimp and Asparagus is a bright, keto-friendly skillet dinner ready in 20 minutes. Juicy shrimp, crisp-tender asparagus, fresh lemon, and garlic come together in a buttery pan sauce for a fast, flavorful weeknight meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 2 tbsp butter (or ghee)
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
- Optional garnish: 1/4 cup grated Parmesan
- Optional serving: zucchini noodles, cauliflower rice, or pasta
Instructions
1. Pat shrimp very dry with paper towels; season lightly with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus with a pinch of salt and pepper; cook 3–4 minutes until crisp-tender. Transfer to a plate.
3. Add remaining 1 tbsp olive oil and the butter to the skillet. When foaming, add minced garlic; cook 30 seconds until fragrant.
4. Add shrimp in a single layer. Sprinkle red pepper flakes if using. Sear about 2 minutes per side until pink and opaque.
5. Stir in lemon zest and juice; return asparagus to the skillet and toss 30–60 seconds to coat and warm through.
6. Taste and adjust seasoning. Garnish with parsley (and Parmesan if desired). Serve immediately over zucchini noodles, cauliflower rice, or pasta.
Notes
Do not overcook shrimp—pull as soon as they turn opaque.
Zest the lemon before juicing for maximum flavor.
For a creamy version, add 1/4 cup heavy cream and 2 tbsp Parmesan after cooking the shrimp; simmer 1–2 minutes to thicken.
Make it dairy-free by using all olive oil and skipping Parmesan.
Leftovers keep up to 3 days; reheat gently over low heat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 220mg