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
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
- 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 delicious 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.
Shrimp Asparagus Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
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!
Tips
- 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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
And if you like this Shrimp Asparagus Recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Cami Jo says
Turned out great! Family loved it!
Olivia Ribas says
Awesome!
silverblonde says
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
Olivia Ribas says
Awesome! Happy to hear that 😉
Cindy CornettI says
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 😀
Olivia Ribas says
Your comment made my day. Thank You for your lovely feedback 😉
K G says
Definitely a deelishis repeat dinner option! Easy, quick and healthy.
Olivia Ribas says
Sure thing 😉
Jinna says
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.
Olivia Ribas says
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 😉
Kara says
Should the shrimp be frozen or thawed?
Olivia Ribas says
Thawed is better.
Jasmine says
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!
Olivia Ribas says
Happy to hear that. Thank you!!
Gloria says
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.
Olivia Ribas says
Amazing. I’m happy to know you enjoyed this recipe. Thanks for your comment.
Cindy Whippo says
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!
Olivia Ribas says
I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
Jan says
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!
Olivia Ribas says
Yes, but cook the veggie first and then add the cooked shrimp.