Sautéed Shrimp and Asparagus with Ginger and Coconut Aminos

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Quick sauté of shrimp and tender asparagus flavored with fresh ginger and coconut aminos for a paleo and low-carb seafood dish. This Asian-inspired paleo recipe (low carb), ready in about 22 minutes, pairs large shrimp, asparagus spears, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Ingredients

• 12 oz peeled and deveined large shrimp
• 1 bunch (about 12 spears), trimmed and cut into 2-inch pieces asparagus spears
• 1 tbsp grated fresh ginger
• 2 minced garlic cloves
• 2 tbsp extra virgin olive oil
• 3 tbsp coconut aminos
• 1/4 tsp red pepper flakes
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

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

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
2. Step 2: Add 12 oz peeled and deveined large shrimp to the skillet, cook for 2 minutes per side until shrimp turn pink and opaque.
3. Step 3: Add 1 bunch trimmed asparagus cut into 2-inch pieces along with 3 tbsp coconut aminos and 1/4 tsp red pepper flakes. Stir and cook for 4-5 minutes until asparagus is tender-crisp.
4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Serve immediately.