Saffron-Infused Shrimp and Asparagus

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

Quick-cooked shrimp with tender asparagus, elevated by saffron and garlic in a bright lemon-garlic sauce. This mediterranean-inspired seafood (low-carb) ready in about 22 minutes pairs shrimp, asparagus, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim woody ends from 12 oz asparagus and cut into 2-inch pieces. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 12 oz peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink and opaque. Push shrimp to one side, add 1/4 cup white wine and 1/4 tsp saffron threads to the skillet, and simmer for 1 minute until reduced by half.
  3. Step 3: Add 12 oz asparagus to the skillet, squeeze juice from 1 lemon over everything, and toss to coat. Cook for 4-5 minutes until asparagus is tender-crisp and the sauce has thickened slightly, stirring occasionally.

Frequently asked questions

How long does Saffron-Infused Shrimp and Asparagus 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 Saffron-Infused Shrimp and 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 Saffron-Infused Shrimp 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 Saffron-Infused Shrimp and Asparagus 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.

Is Saffron-Infused Shrimp 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.

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