Sautéed Shrimp with Lemon-Asparagus

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

Quick-cooked shrimp with tender asparagus and a bright citrus finish, ready in 22 minutes. This american-inspired seafood (low carb) ready in about 22 minutes pairs shrimp, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 12 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound 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 remaining 1 tablespoon olive oil to the skillet, followed by 1 bunch trimmed and cut into 2-inch pieces asparagus and 2 minced garlic cloves. Sauté for 4-5 minutes until asparagus is tender-crisp and garlic is fragrant.
  3. Step 3: Return shrimp to the skillet, add 1/4 cup lemon juice, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss for 1 minute until heated through and coated in sauce.

Frequently asked questions

How long does Sautéed Shrimp with Lemon-Asparagus take to make?

Total time is about 22 minutes (10 min prep + 12 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 with Lemon-Asparagus?

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 with Lemon-Asparagus?

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 with Lemon-Asparagus 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 with Lemon-Asparagus low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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