Pan-Seared Shrimp with Lemon-Garlic Butter and Asparagus
Juicy shrimp and crisp-tender asparagus bathed in a bright lemon-garlic butter sauce, ready in 15 minutes. This mediterranean-inspired keto (low-carb) ready in about 20 minutes pairs tablespoons unsalted butter, zested and juiced lemon, minced garlic cloves 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 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
- 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
Instructions
- Step 1: Pat shrimp dry with paper towels, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 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.
- 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.
- Step 4: Add shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until pink and opaque.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shrimp with Lemon-Garlic Butter and Asparagus take to make?
Total time is about 20 minutes (10 min prep + 10 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 Shrimp with Lemon-Garlic Butter and Asparagus?
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 tablespoons unsalted butter from drying out.
Can I substitute ingredients in Pan-Seared Shrimp with Lemon-Garlic Butter and 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 Shrimp with Lemon-Garlic Butter and 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 Shrimp with Lemon-Garlic Butter and Asparagus low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better keto dishes though.
