Sautéed Garlic Lemon Shrimp with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and flavorful shrimp sautéed with fresh garlic, tender asparagus, and juicy cherry tomatoes, finished with a splash of lemon for a quick Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 22 minutes, pairs raw shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined raw shrimp
2 tbsp extra virgin olive oil
4, thinly sliced garlic cloves
1 lb, trimmed and cut into 2-inch pieces asparagus spears
1 cup, halved cherry tomatoes
1 tsp sea salt
1/2 tsp black pepper
2 tbsp lemon juice
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and just starting to brown.
Step 2: Add 1 lb trimmed and cut asparagus pieces to the skillet, tossing and cooking for 4-5 minutes until they are bright green and tender-crisp.
Step 3: Push the asparagus to the side and add 1 lb peeled and deveined raw shrimp to the skillet in a single layer. Season with 1 tsp sea salt and 1/2 tsp black pepper, then cook for 2-3 minutes per side until shrimp turn pink and opaque.
Step 4: Stir in 1 cup halved cherry tomatoes and 2 tbsp fresh lemon juice, cooking for another 2 minutes until tomatoes soften and the flavors meld.
Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot for a fresh Whole30-friendly meal.