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