Pan-Seared Shrimp with Lemon-Garlic Butter and Asparagus

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Juicy shrimp and crisp-tender asparagus bathed in a bright lemon-garlic butter sauce, ready in 20 minutes. This Mediterranean-inspired keto recipe (low-carb), ready in about 20 minutes, pairs large shrimp, unsalted butter, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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.

Ingredients

• 12 ounces, peeled and deveined large shrimp
• 2 tablespoons unsalted butter
• 1, zested and juiced lemon
• 3 cloves, minced garlic cloves
• 10 ounces, trimmed asparagus
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

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

Instructions

1. Step 1: Pat shrimp dry with paper towels, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4-5 minutes, stirring occasionally, until crisp-tender with slight char on edges.
3. Step 3: Push asparagus to one side of the skillet, add butter, and melt over medium heat. Stir in minced garlic and lemon zest, cooking for 1 minute until fragrant.
4. Step 4: Add shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until pink and opaque.
5. Step 5: Pour in lemon juice, stirring to combine with the butter sauce, and cook for 1 minute until sauce coats the shrimp and asparagus evenly.