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Lemon Garlic Shrimp and Asparagus (20-Minutes)

This vibrant and healthy dish brings together succulent shrimp and tender-crisp asparagus in a zesty lemon-garlic sauce, perfect for a quick and delicious weeknight meal that's ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp and Asparagus
  • 1 lb Shrimp large, peeled and deveined, tails on or off
  • 1 bunch Asparagus about 1 lb, tough ends trimmed
  • 2 tbsp Olive Oil divided
  • 3-4 cloves Garlic minced
  • 1/2 Lemon juiced and zested
  • 1/4 tsp Red Pepper Flakes optional, for a kick
  • 2 tbsp Fresh Parsley chopped, for garnish
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Skillet
  • Mixing Bowl
  • Tongs

Method
 

Preparation
  1. Pat the shrimp dry with paper towels. Season shrimp with 1/4 tsp salt and 1/8 tsp black pepper in a small bowl.
  2. Trim the woody ends off the asparagus spears. If the spears are thick, you can cut them in half crosswise.
  3. Mince the garlic and zest and juice half a lemon. Chop the fresh parsley.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus and cook for 3-5 minutes, stirring occasionally, until tender-crisp. Remove asparagus from the skillet and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
  4. Return the cooked asparagus to the skillet with the shrimp. Stir in the lemon juice and lemon zest. Toss everything gently to combine and heat through for about 30 seconds.
  5. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley.
Serving
  1. Serve immediately as a light main course, or alongside quinoa, rice, or crusty bread to soak up the delicious sauce.

Notes

For best results, do not overcook the shrimp, as it can become rubbery. It cooks very quickly! Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.