This Shrimp and Asparagus Recipe is a total winner. Delicious, quick, and super easy to make with minimal cleanup! The shrimp cooks up tender and juicy, perfectly complemented by crisp, tender asparagus. With just a handful of ingredients, you can have this flavorful dish ready in just 20 minutes. It’s the perfect go-to for busy weeknights when you want a healthy, satisfying meal without the fuss.
I love making one-pan meals for weeknight dinners because they’re quick, easy, and require minimal cleanup. Plus, my family always enjoys them! Skillet meals are a favorite in our home year-round, but I especially love cooking them in the spring and summer when I want to keep things simple and avoid turning on the oven.
This recipe is perfect for using up all those fresh, seasonal ingredients you have on hand—from crisp veggies to fragrant herbs and every bite is bursting with flavor. It’s a delicious way to keep dinner stress-free and satisfying!
Key Ingredients:
Shrimp – Please use raw, extra-large, peeled, and deveined shrimp for this recipe. I typically buy them frozen, but you can also find fresh options at the meat and seafood counter. The size and texture of extra-large shrimp are ideal for this dish.
Seasonings – I’ve tried this recipe with various seasonings, but I generally use kosher salt, ground black pepper, crushed red pepper flakes, and onion powder. This combination delivers just the right amount of flavor and heat without overpowering the shrimp.
Mushrooms – I’ve experimented with different mushroom varieties like cremini, shiitake, and white mushrooms, and all work beautifully in this dish. They add a rich, earthy flavor that complements the shrimp and asparagus.
Asparagus Spears – Don’t forget to trim the asparagus. I’ve found that cutting off the tough ends makes a big difference. The asparagus cooks more evenly and has a much more pleasant texture without those chewy, less tasty ends.
Season shrimp:
- 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!
Sauté shrimp:
- 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.
Add veggies:
- 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.
Serve:
- Finally, stir the sauteed shrimp back into the skillet with everything else.
- Garnish with fresh parsley, plate, and enjoy!
Recipe Tips
- Buy shrimp that are already peeled and deveined to save yourself some time! 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.
- 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.
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.
- Add grains to your spread with a side of fluffy rice or quinoa.
- 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.
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
- 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
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.