Garlic-Sautéed Shrimp with Lemon-Asparagus

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Plump shrimp seared with garlic and lemon, served over tender asparagus spears for a bright, protein-packed weeknight dinner. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1/2 tsp red pepper flakes
• 1, zested and juiced lemon
• 1 bunch, trimmed and cut into 2-inch pieces asparagus
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2 minutes per side until pink and opaque.
3. Step 3: Stir in 1 bunch trimmed and cut into 2-inch pieces asparagus, 1/2 tsp lemon zest, and 1 tbsp lemon juice. Cook for 3-4 minutes until asparagus is tender-crisp and bright green.