One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes
A vibrant, restaurant-style dinner cooked in one pan with succulent shrimp, fresh asparagus, and juicy cherry tomatoes in a bright lemon-herb sauce. This mediterranean-inspired seafood ready in about 22 minutes pairs peeled and deveined shrimp, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 1 cup halved cherry tomatoes
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 3 cloves, minced garlic
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes, then add to the skillet and cook for 2 minutes per side until pink and opaque; remove shrimp and set aside.
- Step 2: Add 1 bunch trimmed asparagus and 1 cup halved cherry tomatoes to the skillet. Sauté for 4-5 minutes until asparagus is bright green and tender-crisp, stirring occasionally.
- Step 3: Return shrimp to the skillet, then add 3 minced garlic cloves, 1 tbsp chopped thyme, 1 lemon zested, and 2 tbsp lemon juice. Stir for 1 minute until garlic is fragrant but not browned.
- Step 4: Cook for 2 more minutes until the sauce reduces slightly and coats the shrimp and vegetables evenly, adding 1 tbsp water if too thick. Remove from heat immediately to prevent overcooking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
