Sautéed Shrimp and Asparagus with Lemon Butter
A vibrant weeknight dinner featuring plump shrimp and crisp-tender asparagus in a bright lemon-butter sauce, ideal for keto meal prep. This seafood-inspired seafood (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 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
- 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Asparagus with Lemon Butter 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 Sautéed Shrimp and Asparagus with Lemon Butter?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Sautéed Shrimp and Asparagus with Lemon Butter?
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 Sautéed Shrimp and Asparagus with Lemon Butter 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 Sautéed Shrimp and Asparagus with Lemon Butter low carb?
Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a weeknight dinner! The lemon butter sauce was bright and the shrimp cooked perfectly.
- ★★★★★
My family devoured this! Even the picky eaters loved the shrimp and asparagus. So easy and elegant.
- ★★★★☆
Great recipe, but I found the asparagus a bit overcooked on my first try. Adjusted timing and it was perfect.
