Sautéed Shrimp and Asparagus with Lemon Butter

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

A vibrant weeknight dinner featuring plump shrimp and crisp-tender asparagus in a bright lemon-butter sauce, ideal for keto meal prep. This 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.

Prep: 10 min Cook: 10 min Serves 2 314 cal/serving
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Ingredients

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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.

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?

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 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.

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