Pan-Seared Lemon-Garlic Shrimp with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick, vibrant shrimp cooked in garlic and lemon butter with crisp-tender asparagus for a light yet satisfying dinner. This mediterranean-inspired seafood (keto, low-carb) ready in about 18 minutes pairs shrimp, asparagus, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb shrimp dry with paper towels and season lightly with salt and pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add trimmed asparagus and cook for 4-5 minutes, stirring occasionally, until bright green and crisp-tender.
  3. Step 3: Push asparagus to one side of the skillet, then add 2 tbsp unsalted butter and 4 minced garlic cloves. Sauté for 1 minute until fragrant, then add shrimp in a single layer.
  4. Step 4: Cook shrimp for 2-3 minutes per side, turning once, until opaque and pink, then squeeze in juice from 1 lemon and add 1 tsp lemon zest.
  5. Step 5: Toss everything together and cook for 1 more minute until shrimp are fully cooked and sauce is glossy. Serve immediately with extra lemon wedges.

Frequently asked questions

How long does Pan-Seared Lemon-Garlic Shrimp with Asparagus take to make?

Total time is about 18 minutes (10 min prep + 8 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 Pan-Seared Lemon-Garlic Shrimp with Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Lemon-Garlic Shrimp with Asparagus?

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 Pan-Seared Lemon-Garlic Shrimp with Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Pan-Seared Lemon-Garlic Shrimp with Asparagus keto?

Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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