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Searing jumbo shrimp to a golden brown in a hot pan with olive oil.
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15-Minute Lemon Garlic Shrimp and Asparagus

This quick and easy 15-Minute Lemon Garlic Shrimp and Asparagus recipe is a healthy, low-carb, and keto-friendly weeknight dinner cooked in one pan with butter, garlic, and fresh lemon.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 280

Ingredients
  

  • 1 lb Jumbo Shrimp peeled and deveined
  • 1 bunch Asparagus ends trimmed and chopped
  • 2 tbsp Olive oil
  • 3 tbsp Unsalted butter cold
  • 4 cloves Garlic minced
  • 1 whole Lemon zested and juiced
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Fresh parsley chopped

Equipment

  • 1 Large Skillet Non-stick preferred
  • 1 Tongs For flipping shrimp
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Prep Your Veggies: Wash the asparagus, snap off the woody ends, and chop the spears into 2-inch pieces. Mince the garlic, and zest and juice the lemon.
    Fresh raw shrimp, green asparagus, garlic, and lemons on a marble countertop.
  2. Dry the Shrimp: Pat your raw shrimp completely dry with paper towels. Season them evenly with salt and black pepper.
  3. Sear the Protein: Heat olive oil in a heavy skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side just until pink. Remove immediately to a plate.
  4. Sauté the Asparagus: Lower heat to medium, add a little more oil if needed, and sauté the asparagus for 3-4 minutes until tender-crisp.
  5. Build the Flavor: Push asparagus to the edges of the pan. Add the minced garlic to the center and cook for 30 seconds until fragrant (do not burn).
  6. The Magic Sauce: Return the shrimp and any resting juices to the pan. Add the cold butter, lemon juice, and lemon zest. Toss gently for 1 minute until the butter melts into a glossy sauce.
  7. Garnish and Serve: Remove from heat immediately, garnish with chopped fresh parsley, and serve right away.