This super easy shrimp asparagus recipe is delicious, low carb and gluten-free! It’s perfect for a busy weeknight because you can whip it up in just 20 minutes with only ten simple ingredients. Plus, it’s made using only one skillet for quick cleanup.
You can enjoy a good skillet meal any time of the year, but I especially love making them during the spring and summertime when I want to avoid turning on the oven at all costs.
If you need more one-pan meals, I’ve got you covered! Try my Asparagus Sweet Potato Chicken Skillet, Mushroom Cauliflower Rice Skillet, Ground Turkey Green Beans Skillet, Mediterranean Chicken Skillet and my super popular Ground Turkey Sweet Potato Skillet.
These meals can be made with one pan in around 25-30 minutes. They all serve at least 4 people and leftovers make for an easy lunch the next day!
Ingredients To Make Shrimp Asparagus Recipe
- Shrimp — Look for raw, extra-large, peeled and deveined shrimp at the grocery store. I typically buy them frozen but you can also look for fresh options and the meat and seafood counter.
- Seasonings — I generally use kosher salt, ground black pepper, crushed red pepper flakes and onion powder.
- Ghee — Olive oil also works well.
- Garlic — Fresh cloves taste best, but a jar of minced garlic will definitely do the trick!
- Mushrooms — Use your favorite variety such as cremini, shiitake or white mushrooms.
- Asparagus spears — Be sure to cut off the ends because they’re tough, super chewy and not very tasty.
- Fresh parsley or basil — Optional garnish for extra fresh flavor and color.
instructions to make this sautéed shrimp recipe
- Add thawed jumbo shrimp to a small bowl and season with salt, pepper, red pepper flakes, and powdered onion. Mix until each piece is well coated in spices!
- Add ghee clarified butter, or olive oil, to a cast iron skillet (or skillet of choice). Place pan on medium heat and allow oil/ghee to warm up.
- Next, add minced garlic to the skillet and sauté for 30 seconds. Transfer seasoned shrimp to the skillet with garlic, and sauté for 1-2 minutes on each side until cooked through.
- Remove shrimp from the skillet and place in a bowl to the side.
- Pour an additional tablespoon of olive oil into the skillet and add your mushrooms, after 5 minutes, add asparagus and cook until it becomes tender.
- Finally, stir sauteed shrimp back into the skillet with everything else.
- Garnish with fresh parsley, plate and enjoy!
- I like to use salt, black pepper, red pepper flakes and onion powder for my shrimp asparagus recipe. You can definitely experiment with the spices you’ve got on hand and try different ones such as dried oregano!
- Buy shrimp that are already peeled and deveined to save yourself some time! Otherwise, you’ll have to peel each one by hand. You can use frozen shrimp, just let them thaw first.
- When sautéing shrimp, don’t overcrowd the pan. Use a nice large skillet and work in batches, if necessary. Overcrowding can lead to a steaming effect from excess moisture. Leave a good inch and a half between pieces for best results.
- Take care not to overcook your shrimp! You want them to be juicy and tender, which will require only 1-2 minutes on each side. Too much time in the skillet will make them tough.
- Be sure to remove the woody ends from each asparagus stalk. They’re tough, chewy and unappetizing.
- Feel free to use alternate veggies in this recipe. Try snap peas, brussels sprouts, bell peppers, broccoli, cauliflower, carrots and more.
- If you prefer, feel free to add your favorite pasta to the dish, sprinkle a little bit of parmesan cheese and give it a final touch by squeezing a little bit of lemon juice on top before serving. Lemon zest works great here too.
How To Store Leftovers
To Store: Allow leftover shrimp asparagus recipe to cool and place them in an airtight container. Refrigerate for up to 3 days.
To Freeze: You can also freeze your leftovers for 3-4 months. Note that veggies may change in texture once thawed.
To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Reheat in the microwave or with a skillet on the stovetop along with a drizzle of olive oil.
What To Serve With This Shrimp Asparagus Recipe
Wondering what to serve with your sautéed shrimp recipe? I’ve got great news! This recipe is nice and versatile, it pairs well with a lot of different sides.
- Bread is always a good idea! I highly recommend a side of warm dinner rolls and butter or a loaf of crunchy garlic bread. And these cauliflower muffins are a good low-carb option.
- Add grains to your spread with a side of fluffy rice or quinoa. Want to keep things low carb? Try this golden cauliflower rice, zucchini cauliflower rice or garlic parmesan cauliflower rice!
- Want even more veggies? This shrimp asparagus dish is super healthy and veggie heavy, but if you want even more vegetables you can make a side of roasted brussels sprouts or grilled corn.
- Include a sauce for dipping like this creamy avocado sauce or flavor-packed chimichurri sauce.
- Potatoes, potatoes, potatoes! Serve your skillet with mashed potatoes, mashed sweet potatoes, potatoes au gratin, roasted sweet potatoes or air fryer potato wedges.
Frequently Asked Questions
Trimming the woody ends from asparagus is really quite easy! Simply gather a handful of stalks and arrange them with the tough ends all facing in one direction. Use a sharp kitchen knife to remove the grayish-white portion at the bottom so only the green part remains.
If your shrimp turn out tough or dry, they’re probably overcooked. This crustacean cooks really quickly and only needs to be sautéed for 1-2 minutes per side, until light pink in color.
I like using extra large or jumbo shrimp for this recipe, but really any size will do. I typically buy peeled and deveined shrimp so that I don’t have to do the extra work of peeling them by hand. You can also get them fresh at the meat and seafood counter of your local grocery store or purchase frozen (which is what I normally do).
Watch the Shrimp Asparagus Recipe Web Stories here.
- 1 pound raw extra-large shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 3 tablespoons grass-fed ghee butter or 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 (optional)
- In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
- Add minced garlic and sauté for 30 seconds.
- Add shrimp and sauté 1-2 minutes per side until cooked through. Don't overcrowd your skillet and work in batches if necessary. Be careful not to overcook shrimp as they can become tough/rubbery.
- Remove sauteed shrimp from the skillet and set in a small bowl to the side.
- In the same skillet, add 1 tablespoon of olive oil along with mushrooms. Sauté for 5 minutes. Then, add the asparagus and cook until tender, stirring occasionally.
- Return cooked shrimp to the skillet and mix everything well to combine.
- Garnish with fresh parsley. Enjoy!
- Want more one pan meals? Try my Chimichurri Shrimp Broccoli Skillet, Shrimp Bell Pepper and Onions Skillet or this Sweet Potato, Kale and Shrimp Skillet. All three are loaded with veggies and ready in about 20 minutes!
- Feel free to mix things up and use your favorite spices in this recipe.
- Buy peeled and deveined shrimp to save yourself some time.
- Don’t overcrowd your pan when sautéing shrimp, work in batches if necessary.
- Be careful not to overcook shrimp, it can become tough.
- The ends of asparagus are tough, so make sure to remove them!
- Use alternate veggies in this recipe, if desired.
- To store: Leftovers can be stored in the fridge for up to 3 days.
- To reheat: You can microwave leftovers or reheat on the stovetop.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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