Shrimp Asparagus Recipe

Shrimp Asparagus Recipe with garlic and mushrooms is the one skillet dinner I make when I want something fast and full of flavor without a sink full of dishes. Juicy shrimp, crisp tender asparagus, and garlicky mushrooms all cook in the same pan in under 20 minutes. There is no breading and no heavy sauce, just a few real ingredients cooked the right way. It is my go to when I need dinner on the table fast but still want it to taste like I tried.

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Personal Note

I started making this skillet years ago on nights when I got home late and still wanted something that felt like a real dinner, not a reheated one. Shrimp cooks in minutes, asparagus is in season for most of spring and summer, and mushrooms round out the pan so it never feels like it is missing something. That combination is why this version keeps coming back into my rotation more than any other shrimp skillet I make.

What makes this one different from a plain shrimp and asparagus saute is the order I cook everything in. I sear the shrimp first and pull it out, then build flavor in the same pan with the mushrooms and garlic before the asparagus goes in. It sounds like an extra step, but it is the reason the shrimp stays juicy instead of turning rubbery by the time everything comes back together.

Thomas asks for this one with extra garlic, so I usually double it, and Pierre likes his with a squeeze of lemon right at the end. On busier weeknights I serve it on its own, but when I want to round out the plate, I love it over my Fluffy Rice so the garlic butter has something to soak into. If you are feeding a bigger group, my Garlic Bread on the side turns this into a meal nobody leaves hungry from.

Key Ingredients:

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Shrimp: I use raw, extra large, peeled and deveined shrimp here, usually straight from the freezer since that is what I always have on hand.

Pro Tip: thaw shrimp in a bowl of cold water for about 15 minutes rather than at room temperature. It cooks more evenly and you avoid that watery puddle in the pan that keeps shrimp from browning.

Garlic: Fresh minced garlic goes in twice in this recipe, once with the shrimp and again with the mushrooms, which is what gives the dish its name. I recommend mincing it fresh rather than using the jarred kind. It burns fast, so I add it right before the shrimp goes in rather than letting it sit in hot oil on its own.

Mushrooms: I have made this with cremini, shiitake, and plain white mushrooms, and all three work well. Cremini gives the deepest, most savory flavor of the three if you want my honest opinion. Slice them so they are roughly the same thickness as the asparagus pieces, since that is what keeps everything cooking at the same rate.

Asparagus: Trim the tough, woody ends before you start. I snap mine by hand rather than cutting with a knife, since the stalk naturally breaks right where the tender part begins. Thinner stalks work best here because they cook through in the same few minutes the mushrooms need, so you are not left with undercooked asparagus while everything else is done.

How to make shrimp asparagus recipe

A quick note before you start: I use a cast iron skillet for this because it holds heat well and helps the shrimp actually sear instead of steam. A large stainless skillet works too, just make sure it is big enough that the shrimp are not crowded.

Season the shrimp. Add the shrimp to a bowl with salt, pepper, red pepper flakes, and onion powder, and toss until every piece is coated. Seasoning it before it hits the pan means the flavor cooks into the shrimp instead of just sitting on the surface.

Sear the shrimp first, then set it aside. Warm the oil or ghee over medium heat, add the garlic, and sauté for about 30 seconds until it smells fragrant but has not browned. Add the shrimp and cook for 1 to 2 minutes per side, then remove it to a bowl. I pull the shrimp out here on purpose. If it stays in the pan while the vegetables cook, it overcooks and turns rubbery by the time you are ready to eat.

Cook the mushrooms first, then the asparagus. Add another tablespoon of oil, then the mushrooms, and let them cook for about 5 minutes before adding the asparagus. Mushrooms release moisture as they cook, so giving them a head start lets that moisture evaporate instead of steaming the asparagus and leaving it soggy.

Bring the shrimp back to the pan. Once the asparagus is fork tender but still bright green, stir the shrimp back in just to warm through. This is a matter of seconds, not minutes. Garnish with parsley and serve right away while the shrimp is still juicy.

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Shrimp Asparagus Recipe

3.69 from 207 votes

Author: Olivia Ribas

ServingsServings: 4 people

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 15 minutes minutes

Total TimeTotal Time: 25 minutes minutes

This shrimp asparagus recipe with garlic and mushrooms comes together in one skillet in about 20 minutes. It's a quick, fuss free dinner with no heavy sauce and just a handful of real ingredients.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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)

Instructions 

• In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
• In a cast iron skillet, add 2 tablespoons of olive oil or grass-fed ghee butter over medium heat.
• 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!

Notes

To store: You can tightly wrap the shrimp asparagus skillet, once cooled, and store it in the fridge for up to 3 days.

To reheat: Reheat in a skillet over medium heat until warmed through. You can also reheat it in the microwave.

To freeze: I do not recommend freezing this one. Asparagus turns limp and mushy once thawed, so it is best enjoyed fresh or as fridge leftovers.

Nutrition

Serving: 1/4, Calories: 187kcal, Carbohydrates: 8g, Protein: 20g, Fat: 9g, Cholesterol: 173mg, Sodium: 233mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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