Garlic Shrimp Asparagus Skillet
A super-easy Garlic Shrimp Asparagus Skillet recipe that is low-carb, gluten-free, whole30, and paleo-friendly! Perfect for a busy weeknight since this one-pan meal will be ready in 20 minutes or so.
Today, I’m so excited to share this new recipe with you because it’s delicious, and it has been about 2 weeks since I’ve written a post. I apologize for that, but I decided to take a vacation to spend time with my family. We went to the UK (London, Liverpool, and Wales) because my husband had to go there for work. We took advantage of this opportunity and stayed in Europe for three weeks. It was very exciting!
We visited lots of new places, cities, castles, met great people, and ate great food, too. My toddler loved everything. He was very excited, especially about the train rides. 😉 I will post photos about our trip on the blog soon. Stay tuned!
I felt so happy about being able to provide him with such an amazing experience at a young age. To travel and show him all these different cultures is one of the great gifts we can give him.
We arrived home last Friday night and relaxed over the weekend. I also organized our home, unpacked, did laundry, cooked, and cleaned a bit. Normally, we go to Montreal for Easter because my husband’s family lives there. But we were very tired from the trip, so we decided to stay in Toronto.
On Sunday, we had an Easter Egg Hunt for my son, and he had a blast. He was very excited about the eggs because inside of them were toys for him. I didn’t want to give him chocolate because I think he’s too young for that now. Then, we headed home and spent the rest of the day watching movies. It was great! It’s funny because every time I come from a long vacation I feel more tired than when I left. It should be the opposite, but I guess it’s because all the activities we ended up doing during our holidays.
Now that I am home and back to my routine, I have to say that I’m very happy about it. It’s always nice to be back in the comfort of our own home and bed. Don’t you think? I am back to the blog and excited to share this Garlic Shrimp Asparagus Skillet recipe with you.
This is one of my favourite skillet recipes, and as you see from my blog, I have lots of one-pan meals that are absolutely delicious, such as Chimichurri Chicken Green Beans Skillet, Mushroom Cauliflower “Rice” Skillet, Ground Turkey Skillet with Green Beans, Mediterranean Chicken Skillet, Shrimp Vegetable Skillet, and the most popular recipe on the blog Ground Turkey Sweet Potato Skillet. They are all one-pan meals that take less than 25 minutes to complete and serve 4 people. Also, all these recipes are great as leftovers, too. It’s always a plus, right?
5 reasons why you should make this Garlic Shrimp Asparagus Skillet Recipe:
- It’s gluten-free, low-carb, paleo, and whole30-friendly.
- It only takes about 20 minutes to be on your table.
- It’s a one-pan meal, but you can also serve it with cauliflower rice, cauliflower mashed, zucchini noodles, or even a delicious Easy Mediterranean Salad.
- It’s made with simple ingredients that you probably already have in your pantry/kitchen.
Do I need a cast iron skillet to make this recipe?
No, but you definitely should! I’m a HUGE fan of cast iron skillets, and they are my favourite type of 
skillet in the world. Why? They are affordable, last a lifetime, and make food taste even better because it’s pre-seasoned. Also, you can sauté, sear, fry, bake, and stir fry with it. Although mine doesn’t have the helper handle, this one from Lodge does, which is better for carrying the pan around. You can get yours on Amazon here or at any kitchen/cookware store.
Want other gluten-free/low-carb shrimp skillet recipes? Try these favorites:
- Chimichurri Shrimp Broccoli Skillet: A quick one-pan meal for your busy weeknight dinner. It’s super-flavorful because of the Chimichurri sauce.
- Sun-dried Tomato Pesto Shrimp Asparagus Skillet: This recipe is made with super-easy homemade sun-dried tomato pesto and is ready in just 20 minutes.
- Shrimp Vegetable Skillet: Perfect for meal-prep, and it’s ultra-easy to make and is loaded with veggies. It’s a low-carb, whole30, gluten-free, and paleo one-pan meal.
- One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus (Meal-Prep): Be amazed at how only 5 ingredients can make a healthy meal-prep for your entire week.
See below for how to make this Garlic Shrimp Asparagus Skillet Recipe:
Garlic Shrimp Asparagus Skillet
Ingredients
- 1 pound uncooked extra-large shrimp — peeled, 454g
- kosher salt and freshly ground black pepper to taste
- A pinch of crushed red pepper or red pepper flakes
- 1 teaspoon onion powder
- 2 tablespoons grass-fed ghee butter or extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic — minced
- 2 cups mushrooms — sliced
- 1 bunch of asparagus — ends trimmed and cut in half
- 1 tablespoon fresh parsley — chopped
Instructions
In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
Add the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.
In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.
Return the shrimp to the skillet, and mix everything well to combine.
- Garnish with fresh parsley. Enjoy!
Recipe Notes
Nutrition Information
Amount per serving (1/4) — Calories: 187, Fat: 9g, Saturated Fat: 6g, Cholesterol: 173mg, Sodium: 233mg, Carbohydrates: 8g, Fiber: 3g, Sugar: 3g, Protein: 20gIf you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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Very good recipe and a keeper! Easy and quick. Nice use of asparagus and mushrooms. Used some Herbs de Provence also and served mine over Pasta Zero and had some fresh basil sprinkled on as well. Pretty with some grape tomatoes scattered around it too. I cook very low fat when able and saute in broth if need anything in the pan. Thank you, You have wonderful recipes and I am glad I came across your site.
Frances, I’m so happy to have you here. Thanks for your lovely feedback and for stopping by 😉
Made it enjoyed
Awesome 😉
I just got on here and found his recipes I haven’t tried any but I did save the two and I’m going to try and sound very tasty I will add you to my email so I can get some more recipes from you
That’s awesome Mary. Hope you enjoy my recipes 😉
This was soo yummy and easy to make! My husband loved it!! Served it with Cauliflower rice. So healthy!
Mm… cauliflower rice it’s a great choice to pair this recipe with 😉
I made this exactly as written except I used a splash of Chardonnay to deglaze the pan. It was very good! Thanks for the recipe!
Sounds delicious 😉
I made this last night for my Celiac husband. It is delicious! I used 1/8 tsp of pepper and 1/4 teaspoon of salt which worked for us. I may have used a little less butter, otherwise followed the recipe. We served over brown rice, but will try cauliflower rice next time. This is a recipe I will make often. Thanks!
Amazing! So happy to here that. The cauliflower rice is a great option too. I have this recipe here that I think you may like 😉
I can’t for the life of me figure out how the asparagus is supposed to get tender that quickly in the skillet. I’ve had it in for ages, and it’s still way too crunchy. Thoughts? I do love the idea of a one pan shrimp and veggie meal.
Are you using a cast iron skillet? Normally in 5-7 minutes asparagus are done when I make it on my cast iron skillet on medium-high heat. You can also boil or steam asparagus for 3 minutes before your add them in a skillet.
Green beans sound great in this. And the idea to deglaze the pan with a little w8ne, too Looking forward to trying!
Hope you like it 😉
I made this for dinner tonight, I did add some old bay garlic and herb along with a little oyster sauce for flavoring. I used 6 cloves of garlic, as my family loves their garlic. I will be making this again
So glad to know your entire family enjoyed it 😉
Delicious and easy to make! Highly recommended!
Thank you!!!
Turned out great! Family loved it!
Awesome!
I made this for the first time the other night. I cooked the asparagus separately. I also cooked the shrimp separately because they had to be shelled. Threw everything together cooked as directed. I wish I had made more because it tasted so good
Awesome! Happy to hear that 😉
Saw your post on. Pinterest and 10 minutes later was at Joe Patties seafood market. Bought royal reds already peeled and deveined . Picked up some asparagus and 30 minutes later we were enjoying a wonderful meal. Timing was perfect because we were talking about how tired we were of the same old things.
Thank u for some Inspiration that was desperately needed 😀
Your comment made my day. Thank You for your lovely feedback 😉
Definitely a deelishis repeat dinner option! Easy, quick and healthy.
Sure thing 😉
I made this last night for my boys (hubby and teenage son), and I did not stray from the recipe. The flavors were very good, and the mushrooms were very surprising to me as I normally do not like them. They were excellent! However, if I make it again, I will double the recipe. This recipe for four barely fed the three of us, and we did not take as much as we would’ve liked to. Also, we sauteed the asparagus for about 10 minutes, and that seemed to do the trick.
Yes if you serve it with rice or pasta aside it is for 4 people, if not it’s not for 2 or 3 people. Glad to hear you liked this recipe 😉
Should the shrimp be frozen or thawed?
Thawed is better.
What an easy and healthy recipe! I am by no means a cook, but I think this is written so eloquently that I just may be able to pull this off! I will be making this for dinner tonight! Thank you so much!
Happy to hear that. Thank you!!
Made this last night. I had half a bunch of asparagus left over from a previous meal, so searched for recipes including “Shrimp” and “asparagus” and this came up. It was delicious! I used 3/4 lb shrimp for 2 people, and served over rice. Used cilantro instead of parsley because the grocery store was out of parsley. Was excellent! Very easy. I didn’t use a cast-iron skillet, just a heavy saute pan (have an induction top oven and am a little leery of using heavy cast-iron on it), and it was all very fast. Asparagus was crisp-tender in about 3 or 4 minutes. Someone above said they used cherry tomatoes in it too, and I want to do it that way next time. Very good for a summer supper.
Amazing. I’m happy to know you enjoyed this recipe. Thanks for your comment.