This shrimp and asparagus skillet brings a delightful blend of flavors and colors to your dinner table. With just a few ingredients and minimal prep time, it’s a well-balanced meal that checks all the boxes for a healthy weeknight option.
This stir-fry recipe fixes issues with overcooked shrimp and bland vegetables that often occur in quick weeknight dinners.
I’ve often struggled to cook shrimp perfectly and not overcook my veggies, but this recipe makes it easy. The combo of shrimp and asparagus cooks quickly, so you don’t have to worry about timing. Plus, it’s packed with nutrients, which always feels rewarding.
What’s great about this dish is that it takes only about 15 minutes from start to finish. You can dress it up with rice, noodles, or just enjoy it as is when time is tight. Trust me, it’ll keep you coming back for more.
If you’re also looking for a tasty side, try my Broccolini Frittata. It’s another effortless recipe that pairs well with shrimp and asparagus!
Table of contents
Why You Will Love This Recipe
- Quick Cooking Time This meal’s only 15 minutes from start to finish, making it a reliable choice for busy weeknights when you want something satisfying without spending hours in the kitchen.
- Natural Crunch The asparagus retains a slight crunch that adds a delightful contrast to the tender shrimp, providing a textural element that keeps every bite interesting.
- Fresh Flavor Boost Lemon zest and juice brighten up the dish, enhancing the shrimp’s natural sweetness while the garlic and seasoning provide a savory depth you’ll enjoy.
- Health-Conscious Choice With a focus on fresh ingredients, this dish offers a nutritious option that fits well into various diets while being easy to adapt with different vegetables or proteins.
Shrimp and Asparagus Skillet Dinner
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing
- Diet: Low Fat
Description
A quick and healthy shrimp and asparagus skillet dish, perfect for a low-fat meal.
Ingredients
- 1 lb (16/20-count) jumbo shrimp, peeled and deveined
- 1 bunch asparagus (3/4 – 1 lb), ends trimmed and cut into 2-inch (5 cm) pieces
- 1 shallot or small onion, chopped
- 1 lemon, zested and sliced (half lemon juice used in cooking; remaining half sliced for serving)
- 4 cloves garlic, pressed or minced
- 3 Tablespoons (45 ml) extra virgin olive oil, divided
- Old Bay seasoning, to taste
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Step 1: Pat shrimp very dry using paper towels. This step is essential to achieve a good sear because wet shrimp tend to steam rather than brown. Season both sides of the shrimp with Old Bay seasoning and set aside.
- Step 2: Heat 1 tablespoon (15 ml) of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add the shrimp in a single layer to the hot skillet. Cook for 2-3 minutes on one side until the shrimp start to turn pink and opaque, then flip and cook another 2-3 minutes until shrimp are curled slightly and fully opaque. Remove shrimp from skillet and place on a plate; set aside.
- Step 4: Add the remaining 2 tablespoons (30 ml) of olive oil to the skillet. Add the asparagus pieces and chopped shallot. Season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until asparagus is bright green and crisp-tender (testing by piercing a piece with a fork should encounter slight resistance but not mushy).
- Step 5: Stir in the minced garlic and sauté for 1 more minute. Be sure to stir frequently and watch closely to prevent garlic from burning; it should turn golden and become fragrant.
- Step 6: Return the cooked shrimp to the skillet. Add the lemon zest and squeeze the juice of approximately half the lemon over the mixture (adjust according to lemon size). Toss gently by lifting and turning ingredients to coat shrimp and vegetables evenly. Warm everything together for about 1 minute.
- Step 7: Spoon the shrimp and asparagus mixture into serving bowls. Sprinkle chopped fresh parsley on top. Slice the remaining lemon half into wedges and serve alongside each bowl for added brightness.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight and heat up to 2 days.
- Refrigeration: Store in an airtight container at 40°F (4°C) or below for up to 3 days. Reheat gently before serving.
- Freezing: Store in freezer-safe container or bag at 0°F (-18°C) up to 2 months. Thaw in the refrigerator before reheating.
- Shrimp browning improves when shrimp are well dried; if shrimp feel slimy, rinse under cold water and dry thoroughly.
- Snap asparagus at the natural break point to discard woody stems and ensure tenderness.
- To avoid overcooked shrimp, reduce heat to medium and check after about 2 minutes per side; shrimp are done when opaque and slightly firm.
- Add garlic last because garlic cooks quickly; watch for a golden color to avoid burning which produces bitterness.
- Boost seasoning by adding an extra 1/4 teaspoon salt or more Old Bay seasoning during the last minute of cooking if needed.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/shrimp-and-asparagus-skillet
Ingredient Notes
- Shrimp: Choose large, fresh or frozen shrimp, preferably peeled and deveined. Fresh shrimp lends a sweet, briny flavor while frozen can still taste amazing when thawed properly.
- Asparagus: Look for bright green asparagus with firm stems. This veggie not only adds color but also a satisfying crunch to the dish. If asparagus is unavailable, green beans can work as a substitute.
- Garlic: Fresh garlic cloves bring a robust flavor. Mince them finely for even distribution and better infusion into the dish. Avoid pre-minced garlic as it can lose flavor quickly.
- Olive oil: A good quality extra virgin olive oil enhances the dish with its rich flavor. It’ll help sauté the ingredients nicely and create a nice glossy finish. You can also use avocado oil if preferred.
- Lemon juice: Freshly squeezed lemon juice adds brightness and balances the flavors. Bottled lemon juice lacks the same fresh zing, so make sure to squeeze it straight from the fruit!
- Shrimp: Choose large, fresh or frozen shrimp, preferably peeled and deveined. Fresh shrimp lends a sweet, briny flavor while frozen can still taste amazing when thawed properly.
- Asparagus: Look for bright green asparagus with firm stems. This veggie not only adds color but also a satisfying crunch to the dish. If asparagus is unavailable, green beans can work as a substitute.
- Garlic: Fresh garlic cloves bring a robust flavor. Mince them finely for even distribution and better infusion into the dish. Avoid pre-minced garlic as it can lose flavor quickly.
- Olive oil: A good quality extra virgin olive oil enhances the dish with its rich flavor. It’ll help sauté the ingredients nicely and create a nice glossy finish. You can also use avocado oil if preferred.
- Lemon juice: Freshly squeezed lemon juice adds brightness and balances the flavors. Bottled lemon juice lacks the same fresh zing, so make sure to squeeze it straight from the fruit!
Recipe Tips
- If shrimp feel slimy before cooking, rinse them under cold water and pat dry with paper towels to achieve better browning during sautéing.
- When asparagus seems tough, snap off the ends where they naturally break to ensure you’re using tender parts; discard the woody stems before cutting into pieces.
- If your shrimp overcook quickly, reduce heat to medium and check after 2 minutes per side; remove when they are opaque and slightly firm.
- For pale-colored garlic, add it to the skillet last to avoid burning, which can happen quickly if it cooks more than 1 minute.
- If seasoning is lacking, sprinkle an additional 1/4 teaspoon of salt or more Old Bay seasoning over vegetables during the last minute of cooking for added flavor.
Serving Suggestions
Serve with cooked white or brown rice for a filling meal. I also enjoy sautéed cauliflower rice and a fresh garden salad on the side.
Add to shrimp tacos or use in a shrimp salad. You can also make shrimp fried rice or incorporate it into a hearty vegetable stir-fry.
Top with a squeeze of fresh lemon juice for brightness. Consider using a homemade garlic sauce or a light vinaigrette to enhance flavors.
Recipe variations
- You can use other proteins like chicken or firm tofu instead of shrimp in this shrimp and asparagus skillet to suit dietary needs or preferences without changing cooking time.
- Add 1 teaspoon smoked paprika or 1 tablespoon of fresh chopped cilantro to the Old Bay seasoning for a subtle twist in flavor that complements the asparagus and shrimp well.
- Either fresh or frozen asparagus can be used for this skillet dinner. If frozen, thaw and pat dry thoroughly before sautéing to avoid excess moisture.
- If serving a larger group, double the recipe using 2 lbs shrimp and 2 bunches of asparagus, cooking in batches to maintain sautéing heat and texture.
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How to Store?
To keep your shrimp and asparagus skillet fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid direct sunlight and keep away from heat sources.
Refrigeration: Place in an airtight container and refrigerate at 40°F or below up to 3 days. Reheat gently before serving.
Freezing: Store in a freezer-safe container or freezer bag. Freeze at 0°F up to 2 months. Thaw in the refrigerator before reheating.
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