Shrimp and Asparagus Skillet

This Shrimp and Asparagus Skillet is a quick and easy one-pan meal featuring jumbo shrimp, tender asparagus, and fresh lemon. Perfect for weeknight dinners, it pairs well with rice, cauliflower rice, or pasta. The recipe highlights simple ingredients, bold seasoning with Old Bay, and a bright garlic-lemon flavor, making it a healthy, gluten-free option that cooks in about 20 minutes.

Ingredients

• 1 lb 16/20-count jumbo shrimp, peeled and deveined
• Old Bay seasoning
• 3 Tbsp extra-virgin olive oil, divided
• 1 bunch asparagus (¾–1 lb), trimmed and cut into 2-inch pieces
• 1 shallot or small onion, chopped
• Salt and pepper
• 4 garlic cloves, minced or pressed
• 1 lemon, zested and halved
• For serving: cooked white or brown rice, sautéed cauliflower rice, chopped fresh parsley

Directions

1. Pat the shrimp very dry with paper towels. Season both sides generously with Old Bay seasoning and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and fully cooked. Transfer the shrimp to a plate.
3. Add the remaining 2 tablespoons olive oil to the skillet. Add the asparagus and chopped shallot, season with salt and pepper, and sauté for 4–5 minutes, until the asparagus is crisp-tender.
4. Stir in the garlic and cook for 1 minute, until fragrant.
5. Return the cooked shrimp to the skillet, then add the lemon zest and the juice from half a lemon (reduce if the lemon is very large). Toss well to combine and warm everything through.
6. Serve immediately over cooked rice or sautéed cauliflower rice. Top with chopped parsley and extra lemon wedges.

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Tips

• Drying the shrimp thoroughly helps them sear instead of steaming.
• Avoid overcooking the shrimp—they turn rubbery quickly. Remove them as soon as they’re opaque and pink.
• Cut asparagus into evenly sized pieces to ensure uniform cooking.
• Use fresh lemon zest for the brightest flavor; bottled lemon juice won’t give the same result.
• For extra browning, cook the shrimp in batches so they don’t overcrowd the pan.

Variations and Substitutions

• Protein options: Replace shrimp with scallops, chicken strips, or tofu.
• Vegetables: Swap asparagus for broccoli, green beans, zucchini, or snap peas.
• Seasoning: Use Cajun seasoning, garlic-herb blend, or paprika instead of Old Bay.
• Low-carb: Serve with cauliflower rice or zucchini noodles.
• Extra richness: Add a tablespoon of butter at the end for a glossy finish.

FAQs

Can I use frozen shrimp?
Yes—just thaw completely and pat very dry before cooking.

What size shrimp works best?
16/20 jumbo shrimp give the best texture, but any size works with adjusted cooking time.

Can I make this ahead?
The dish is best served immediately, but leftovers store well for 1–2 days in the fridge.

Can I use lemon juice only?
You can, but lemon zest adds extra brightness and should not be skipped if possible.

Serving Suggestions

• Serve over rice, quinoa, couscous, or cauliflower rice.
• Pair with a fresh green salad, roasted potatoes, or garlic bread.
• Add cooked pasta and an extra splash of olive oil for a quick shrimp pasta skillet.

Why You’ll Love This Recipe

• Ready in about 20 minutes—perfect for busy weeknights.
• Fresh, bright flavors from lemon, garlic, and asparagus.
• One-pan preparation keeps cleanup simple.
• Naturally gluten-free and easily adaptable to many diets.
• Balanced meal with protein, vegetables, and simple seasoning.