Garlic Shrimp and Asparagus Skillet (Quick & Healthy Dinner)
Shrimp and asparagus is one of those meals I turn to when I want something fresh, fast, and full of flavor without spending all evening in the kitchen. I love how the shrimp cook up tender and juicy while the asparagus stays crisp and vibrant.
It feels light, but still satisfying, which makes it perfect for busy weeknights or when I’m craving a healthier dinner option. This recipe is especially great when asparagus is in season and tastes its best.
I usually keep frozen shrimp on hand, so this dish often comes together on short notice with ingredients I already have. Simple garlic, olive oil, and a squeeze of lemon are all it takes to make everything taste bright and delicious. It’s easy, reliable, and always a hit at my table.
Why You’ll Love This Recipe
- Quick to Make: Everything cooks in one pan and is ready in about 20 minutes.
- Fresh, Bold Flavor: Garlic, lemon, and shrimp pair perfectly with crisp asparagus.
- Simple Ingredients: You only need a handful of everyday items, nothing complicated.
- Easy to Customize: Add pasta, rice, or extra veggies to suit your meal.
- Perfect for Any Night: Works just as well for weeknights as it does for casual guests.
Shrimp and Asparagus Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink. Remove and set aside.
- In the same skillet, add asparagus and cook for 4–5 minutes until tender-crisp.
- Add garlic and cook for 30 seconds until fragrant.
- Return shrimp to the skillet and toss everything together.
- Remove from heat and drizzle with lemon juice.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. You can add cooked pasta or rice to make it more filling, or swap asparagus for green beans if needed.
Pro Tips
- Pat the shrimp dry before cooking to get better browning.
- Use medium or large shrimp so they don’t overcook too quickly.
- Trim asparagus ends so they cook evenly and stay tender.
- Don’t overcrowd the pan; cook in batches if needed.
- Add garlic after the shrimp start cooking to avoid burning it.
- Finish with lemon juice off the heat for the best flavor.
- Taste before serving and adjust salt as needed.
- Serve immediately for the best texture.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What size shrimp works best?
Medium or large shrimp are ideal for even cooking.
Can I use thick asparagus?
Yes, just slice thicker stalks in half lengthwise.
Is this recipe spicy?
No, but you can add red pepper flakes if you like heat.
What can I serve with this?
Rice, quinoa, pasta, or crusty bread all work well.
