Shrimp Asparagus Recipe

Sauteed shrimp, asparagus and mushrooms in a skillet.

3.68 from 206 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: shrimp asparagus recipe

Servings: people

Author: Olivia Ribas

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)

US Customary - Metric

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!

Video

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