Sautéed Shrimp and Asparagus with Lemon Butter

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant weeknight dinner featuring plump shrimp and crisp-tender asparagus in a bright lemon-butter sauce, ideal for keto meal prep. This American-inspired seafood recipe (low carb, keto), ready in about 20 minutes, pairs Shrimp, peeled and deveined, Butter, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 314 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.

Ingredients

• 10 oz Shrimp, peeled and deveined
• 12 oz Asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1/2 Lemon, zested and juiced
• 2 cloves Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add 10 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
2. Step 2: Add 2 tbsp butter to the same skillet and let it melt. Add 12 oz trimmed asparagus and cook for 4-5 minutes, stirring occasionally, until crisp-tender.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add the juice of 1/2 lemon and the zest, then return the shrimp to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 1 minute more until heated through and the sauce thickens.