Lemon Garlic Shrimp and Asparagus

Name: Lemon Garlic Shrimp and Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 pound shrimp, peeled and deveined; 1 bunch asparagus, trimmed; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 lemon, juiced; Salt and pepper to taste; Red pepper flakes (optional); Fresh parsley, chopped (for garnish)

Jack Ellison

Update : March 15, 2026

Lemon Garlic Shrimp served with fresh asparagus on a plate

Jump to Recipe·Print Recipe

why make this recipe

This dish cooks fast and tastes fresh. It uses simple ingredients you may already have. You get protein and a green vegetable in one pan. It works for a quick weeknight meal or a light dinner with friends.

introduction

Lemon Garlic Shrimp and Asparagus is bright, simple, and quick. The garlic and lemon boost the shrimp and asparagus without heavy sauce. You can make it in one skillet and serve it in 15–20 minutes.

how to make Lemon Garlic Shrimp and Asparagus

Heat a skillet, add oil, and cook garlic until it smells good. Add shrimp and asparagus, season, and cook until shrimp turn pink and asparagus is tender-crisp. Squeeze lemon juice over all, toss, and serve with chopped parsley.

Ingredients :

1 pound shrimp, peeled and deveined
1 bunch asparagus, trimmed
3 tablespoons olive oil
4 cloves garlic, minced
1 lemon, juiced
Salt and pepper to taste
Red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions :

In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp and asparagus to the skillet, season with salt, pepper, and red pepper flakes.
Cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and the asparagus is tender but still crisp.
Squeeze lemon juice over the shrimp and asparagus, and toss to coat.
Remove from heat, garnish with fresh parsley, and serve immediately.

how to serve Lemon Garlic Shrimp and Asparagus

Serve it over rice, pasta, or quinoa for a full meal. Put it on toast or add to a salad for a lighter option. Offer lemon wedges on the side for extra bright flavor.

how to store Lemon Garlic Shrimp and Asparagus

Cool the food to room temperature, then place it in an airtight container. Keep in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Do not keep at room temperature for more than 2 hours.

tips to make Lemon Garlic Shrimp and Asparagus

Pat shrimp dry before cooking so they sear and cook evenly.
Trim asparagus ends so all pieces cook the same.
Use medium-high heat to get quick cooking without stewing.
Add red pepper flakes sparingly if you want a little heat.
Taste and adjust salt after adding lemon juice.

variation (if any)

Add cherry tomatoes in the last 2–3 minutes for color and sweetness.
Stir in a tablespoon of butter at the end for a richer sauce.
Toss with cooked pasta and a little pasta water for a lemon-garlic shrimp pasta.
Swap asparagus for green beans or broccoli if you like.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking. This keeps the shrimp from steaming.

Q: How do I know when shrimp are done?
A: Shrimp turn pink and opaque. They curl slightly. Cook until just done to keep them tender.

Q: Can I make this ahead?
A: You can cook shrimp and asparagus, cool, and refrigerate. Reheat gently, but it is best eaten fresh.

Q: Is this recipe spicy?
A: Not unless you add red pepper flakes. You can skip them for no heat.

Q: Can I use dried parsley instead of fresh?
A: Fresh parsley is best for color and flavor. Dried parsley will work but add less and earlier in cooking.

Conclusion

For a sheet-pan style version with similar flavors, see the simple Sheet Pan Lemon Garlic Shrimp and Asparagus recipe on Eat Yourself Skinny. For another take and serving ideas, check out the Lemon Garlic Shrimp and Asparagus page on Baker by Nature.