This lemon garlic shrimp and asparagus skillet is a fast weeknight dinner with seared shrimp, crisp-tender asparagus, and a bright sauce of garlic, lemon juice, and lemon zest. It goes from cutting board to table in about 20 minutes and uses just one pan.
Cooking the asparagus first and the shrimp second keeps both at their best, because shrimp needs only a few minutes in the pan. If you would rather let the oven do the work, the sheet pan garlic shrimp and asparagus uses the same ingredients with a hands-off method.
Table of Contents
Why This Lemon Garlic Shrimp and Asparagus Works
Shrimp goes from tender to rubbery in less than a minute, so the order of the steps matters.
- The asparagus cooks first and rests on a plate, so it never overcooks while the shrimp sears.
- The garlic goes into the pan for only 30 seconds before the shrimp, which keeps it fragrant instead of bitter.
- Lemon juice and zest are added off the heat at the end, so the flavor stays fresh and bright.
- Cooking in a single layer gives the shrimp contact with the hot pan and a light sear.
Ingredients for Lemon Garlic Shrimp and Asparagus
- 1 pound large raw shrimp, peeled and deveined
- 1 pound asparagus, woody ends trimmed and cut into 1 1/2-inch pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 lemon, zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Lemon Garlic Shrimp and Asparagus
1. Prep the shrimp. Pat the shrimp dry with paper towels and season with the salt and black pepper. Dry shrimp sears better and does not steam in the pan.
2. Cook the asparagus. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4 to 5 minutes, stirring occasionally, until bright green and crisp-tender. Transfer to a plate.
3. Add the garlic. Pour the remaining tablespoon of oil into the skillet. Add the garlic and red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant.
4. Sear the shrimp. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side, until pink and opaque. Work in two batches if the pan is crowded.
5. Bring it together. Return the asparagus to the skillet, remove the pan from the heat, and stir in the lemon juice and zest. Toss for about a minute to coat everything.
6. Serve. Garnish with parsley and serve immediately while the shrimp is hot and juicy.
How to Serve Lemon Garlic Shrimp and Asparagus
Serve the shrimp and asparagus over rice, stir them into pasta, or pile them onto toasted bread. A side of garlic butter lemon orzo soaks up the lemony pan juices, and lemon orzo with peas is a lighter option. For a richer pasta dinner, the creamy shrimp scampi pasta uses many of the same flavors.
How to Store and Reheat Lemon Garlic Shrimp and Asparagus
Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for 2 to 3 minutes with a splash of water, stirring just until warm. The microwave works, but use short 20-second bursts so the shrimp does not toughen.
The FDA Safe Food Handling fact sheet says shrimp is cooked when the flesh is pearly and opaque. Shrimp can also be eaten cold in a salad the next day.
Tips and Variations
- Choose thin asparagus. Thin spears cook in 4 minutes. Thick spears may need 6 to 7 minutes, so cut them into smaller pieces.
- Use raw shrimp. Pre-cooked shrimp only needs to be warmed for a minute and can turn rubbery if cooked longer.
- Add butter. Melt a tablespoon of butter into the sauce at the end for a silkier finish.
- Add heat. Increase the red pepper flakes to 1/2 teaspoon for a spicier dish.
- Add pasta. Toss with 8 ounces of cooked linguine and a splash of the pasta water to make a full pasta dinner.
- Do not skip the zest. The zest holds much of the lemon aroma, and it makes the sauce taste fresher.
Frequently Asked Questions
How long does it take to cook shrimp in a skillet?
Large shrimp usually takes 2 to 3 minutes per side over medium-high heat. They are done when pink and opaque with a loose C shape.
Should I cook the asparagus or shrimp first?
Cook the asparagus first, since it takes a bit longer, and set it aside. Then sear the shrimp and add the asparagus back at the end so neither overcooks.
Can I use frozen shrimp?
Yes. Thaw it in the refrigerator overnight or in cold water for 15 to 20 minutes, drain well, and pat it very dry before cooking.
How do I keep shrimp from getting rubbery?
Use medium-high heat, do not crowd the pan, and pull the shrimp as soon as it turns pink and opaque. Carryover heat finishes the cooking.
Can I use bottled lemon juice?
Fresh lemon juice tastes brighter, and you also need the fresh lemon for the zest. Bottled juice works in a pinch, but the flavor will be flatter.
Lemon Garlic Shrimp and Asparagus Skillet
Ingredients
Main Ingredients
- 1 lb large raw shrimp peeled and deveined
- 1 lb asparagus woody ends trimmed and cut into 1 1/2-inch pieces
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 1 lemon zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Pat the shrimp dry with paper towels and season with the salt and black pepper.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4 to 5 minutes, stirring occasionally, until bright green and crisp-tender. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
- Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque. Work in two batches if the pan is crowded.
- Return the asparagus to the skillet, remove the pan from the heat, and stir in the lemon juice and zest. Toss for about 1 minute.
- Garnish with parsley and serve immediately.
