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.
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.
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.
Olivia's Recipe Tips
- Pat the shrimp dry before seasoning. If you are working from frozen, thawed shrimp holds extra water. Drying it with a paper towel first is the difference between a sear and a steam.
- Swap in other quick cooking vegetables if you want variety. Snap peas, bell peppers, or broccoli florets all work well in place of asparagus when it is out of season.
- Add pasta if you want to stretch it into a bigger meal. Toss the finished skillet with cooked penne or linguine, a little pasta water, and a squeeze of lemon.
- Finish with lemon juice or zest right before serving. I don’t add it during cooking because the acid can make the shrimp turn tough if it hits the pan too early.
More Shrimp Recipes
Shrimp Asparagus Recipe
Video
Ingredients
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
You mention red pepper flakes but that ingredient isn’t in the list of ingredients needed nor the amount to use. Please advise. Thanks! The dish really sounds amazing and I want to make it soon!
I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
Is it possible to make this recipe with shrimp that is cooked already? We have bags of frozen cooked shrimp and not sure if I can use them for your yummy shrimp recipes. Help!
Yes, but cook the veggie first and then add the cooked shrimp.