A super-easy Garlic Shrimp Asparagus Skillet recipe that is low-carb, gluten-free, whole30, and paleo-friendly! Perfect for a busy weeknight since this one-pan meal will be ready in 20 minutes or so.
Today, I’m so excited to share this new recipe with you because it’s delicious, and it has been about 2 weeks since I’ve written a post. I apologize for that, but I decided to take a vacation to spend time with my family. We went to the UK (London, Liverpool, and Wales) because my husband had to go there for work. We took advantage of this opportunity and stayed in Europe for three weeks. It was very exciting!
We visited lots of new places, cities, castles, met great people, and ate great food, too. My toddler loved everything. He was very excited, especially about the train rides. 😉 I will post photos about our trip on the blog soon. Stay tuned!
I felt so happy about being able to provide him with such an amazing experience at a young age. To travel and show him all these different cultures is one of the great gifts we can give him.
We arrived home last Friday night and relaxed over the weekend. I also organized our home, unpacked, did laundry, cooked, and cleaned a bit. Normally, we go to Montreal for Easter because my husband’s family lives there. But we were very tired from the trip, so we decided to stay in Toronto.
On Sunday, we had an Easter Egg Hunt for my son, and he had a blast. He was very excited about the eggs because inside of them were toys for him. I didn’t want to give him chocolate because I think he’s too young for that now. Then, we headed home and spent the rest of the day watching movies. It was great! It’s funny because every time I come from a long vacation I feel more tired than when I left. It should be the opposite, but I guess it’s because all the activities we ended up doing during our holidays.
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Now that I am home and back to my routine, I have to say that I’m very happy about it. It’s always nice to be back in the comfort of our own home and bed. Don’t you think? I am back to the blog and excited to share this Garlic Shrimp Asparagus Skillet recipe with you.
This is one of my favourite skillet recipes, and as you see from my blog, I have lots of one-pan meals that are absolutely delicious, such as Chimichurri Chicken Green Beans Skillet, Mushroom Cauliflower “Rice” Skillet, Ground Turkey Skillet with Green Beans, Mediterranean Chicken Skillet, Shrimp Vegetable Skillet, and the most popular recipe on the blog Ground Turkey Sweet Potato Skillet. They are all one-pan meals that take less than 25 minutes to complete and serve 4 people. Also, all these recipes are great as leftovers, too. It’s always a plus, right?
5 reasons why you should make this Garlic Shrimp Asparagus Skillet Recipe:
- It’s gluten-free, low-carb, paleo, and whole30-friendly.
- It only takes about 20 minutes to be on your table.
- It’s a one-pan meal, but you can also serve it with cauliflower rice, cauliflower mashed, zucchini noodles, or even a delicious Easy Mediterranean Salad.
- It’s made with simple ingredients that you probably already have in your pantry/kitchen.
Do I need a cast iron skillet to make this recipe?
No, but you definitely should! I’m a HUGE fan of cast iron skillets (see my 50 Healthy Cast Iron Skillet Recipes or 15 Healthy Skillet Dinner Recipes if you don’t believe me haha), and they are my favourite type of 
skillet in the world. Why? They are affordable, last a lifetime, and make food taste even better because it’s pre-seasoned. Also, you can sauté, sear, fry, bake, and stir fry with it. Although mine doesn’t have the helper handle, this one from Lodge does, which is better for carrying the pan around. You can get yours on Amazon here or at any kitchen/cookware store.
Want other gluten-free/low-carb shrimp skillet recipes? Try these favorites:
- Chimichurri Shrimp Broccoli Skillet: A quick one-pan meal for your busy weeknight dinner. It’s super-flavorful because of the Chimichurri sauce.
- Sun-dried Tomato Pesto Shrimp Asparagus Skillet: This recipe is made with super-easy homemade sun-dried tomato pesto and is ready in just 20 minutes.
- Shrimp Vegetable Skillet: Perfect for meal-prep, and it’s ultra-easy to make and is loaded with veggies. It’s a low-carb, whole30, gluten-free, and paleo one-pan meal.
- One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus (Meal-Prep): Be amazed at how only 5 ingredients can make a healthy meal-prep for your entire week.
Got extra asparagus? Try this Asparagus Sweet Potato Chicken Skillet and Parmesan Lemon Asparagus Skillet!
See below for how to make this Garlic Shrimp Asparagus Skillet Recipe:
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Garlic Shrimp Asparagus Skillet
Ingredients
- 1 pound uncooked extra-large shrimp peeled
- kosher salt and freshly ground black pepper to taste
- 1/4 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 the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.
- In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.
- Return the shrimp to the skillet, and mix everything well to combine.
- Garnish with fresh parsley. Enjoy!
Tips
- Do you love one-pan meals with shrimp and lots of veggies? Great because I have lots of other recipes just like this one for you. Try this Chimichurri Shrimp Broccoli Skillet, and you'll be amazed by the flavour. I also love this Shrimp, Bell Pepper and Onions Skillet and the Sweet Potato, Kale and Shrimp Skillet because they are all done in 20 minutes or so, super-delicious, and loaded with veggies. You'll love them. I promise!!
- Try to use the largest skillet you have, as it’ll help prevent the ingredients from overcrowding.
- The ends of asparagus are tough, so make sure to remove them!
- Buy shrimp that is pre-peeled to save yourself the effort from doing it.
- 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.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Cami Jo says
Turned out great! Family loved it!
Olivia 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 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 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 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 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 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 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 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 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 says
Yes, but cook the veggie first and then add the cooked shrimp.