Sautéed Shrimp with Lemon-Garlic Asparagus and Cherry Tomatoes

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

Quick sautéed shrimp cooked with bright lemon and garlic, paired with tender asparagus and sweet cherry tomatoes for a refreshing Whole30 seafood dish. This american-inspired seafood (whole30, paleo) ready in about 25 minutes pairs peeled and deveined large shrimp, halved cherry tomatoes, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn opaque and edges curl. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb trimmed and cut asparagus pieces and 1 cup halved cherry tomatoes to the skillet. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until asparagus is tender-crisp and tomatoes soften.
  4. Step 4: Return cooked shrimp to the skillet. Add 1 tsp lemon zest and 2 tbsp freshly squeezed lemon juice. Toss everything together for 1 minute until heated through and coated with lemon-garlic sauce.
  5. Step 5: Serve immediately for a bright, flavorful Whole30 seafood dinner.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Shrimp with Lemon-Garlic Asparagus and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 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-Garlic Asparagus and Cherry Tomatoes?

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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Sautéed Shrimp with Lemon-Garlic Asparagus and Cherry Tomatoes?

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-Garlic Asparagus and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Garlic Asparagus and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30, paleo, gluten free, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes