Shrimp and Asparagus Skillet
This shrimp and asparagus skillet is a low carb dinner ready in 15 minutes! Fresh spring flavors with garlic, lemon, and Old Bay make it perfect for busy weeknights.
Well… let me tell you about the night I needed dinner on the table in record time and this shrimp and asparagus skillet literally saved me. My kids had soccer practice, I had a work deadline, and the fridge was looking pretty bare—except for some gorgeous asparagus and a bag of shrimp. Sometimes the best recipes are born from necessity, right?
This 15-minute meal has become my go-to when life gets chaotic but I still want something that feels fresh and nourishing. The combination of plump shrimp, crisp-tender asparagus, and bright lemon creates a low carb dinner that tastes like you spent way more than fifteen minutes on it.
Whether you’re new to gluten-free cooking or just need a fresh spring skillet recipe that won’t leave you standing over the stove forever, this one’s a total winner. It’s naturally gluten-free, packed with protein, and flexible enough to serve over rice or cauliflower rice depending on your mood.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Jumbo shrimp (16/20-count) | 1 lb | Peeled and deveined |
| Old Bay seasoning | To taste | Or your favorite seafood seasoning |
| Extra virgin olive oil | 3 Tablespoons | Divided |
| Asparagus | 1 bunch (¾–1 lb) | Ends trimmed, cut into 2″ pieces |
| Shallot or small onion | 1 | Chopped |
| Salt and pepper | To taste | |
| Garlic | 4 cloves | Pressed or minced |
| Lemon | 1 | Zested then halved |
| For serving | White rice, brown rice, cauliflower rice, fresh parsley |
Instructions
Step 1: Pat shrimp very dry with paper towels—this is crucial for getting a nice sear—then season both sides generously with Old Bay seasoning and set aside. The drier your shrimp, the better they’ll brown in the skillet instead of steaming.
Step 2: Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer then sauté for 2-3 minutes per side, or until they turn pink and opaque throughout. Remove shrimp to a plate and set aside—they’ll finish warming through later, so don’t worry about keeping them piping hot.
Step 3: Add the remaining 2 tablespoons oil to the same skillet, then toss in asparagus and shallot. Season with salt and pepper, then sauté until the asparagus is crisp-tender and bright green, about 4-5 minutes. Add garlic and sauté for 1 more minute until your kitchen smells absolutely amazing.
Step 4: Add the cooked shrimp back into the skillet along with the lemon zest and juice of half the lemon (start with less if your lemon is large—you can always add more). Toss everything together to combine and re-warm the shrimp for about a minute. Scoop this gorgeous shrimp and asparagus skillet into bowls alongside your choice of rice or cauliflower rice, sprinkle with chopped parsley, and serve with lemon wedges on the side.
Substitutions
Protein Swap: Don’t have shrimp? Chicken breast cut into bite-sized pieces works beautifully in this 15-minute meal. You’ll just need to cook it a bit longer—about 5-6 minutes—until it reaches 165°F internally.
Vegetable Variations: Green beans, snap peas, or broccoli florets can easily replace asparagus in this fresh spring skillet. Just adjust the cooking time slightly based on how tender you like your veggies.
Seasoning Options: No Old Bay? A simple mix of paprika, garlic powder, and a pinch of cayenne creates a similar flavor profile. You can also use Cajun seasoning for a spicier kick that my family absolutely loves.
Oil Alternatives: Avocado oil or ghee work wonderfully instead of olive oil, especially if you’re looking for a higher smoke point. Both add their own subtle flavor to this low carb dinner.
Troubleshooting
Rubbery Shrimp? You’ve overcooked them, but don’t panic—it happens to everyone! Shrimp cook incredibly fast, so pull them off the heat the moment they turn pink and curl into a C-shape. If they’re forming tight O’s, you’ve gone about 30 seconds too long.
Watery Skillet? This usually means the shrimp weren’t patted dry enough before cooking, releasing excess moisture into the pan. Next time, really take your time drying them thoroughly with paper towels—it makes all the difference in achieving that beautiful golden sear.
Asparagus Too Crunchy? You know what works? Adding a splash of water or broth to the skillet and covering it for a minute to steam the asparagus to your preferred tenderness. Some folks love it crisp, others prefer it softer—this shrimp and asparagus skillet is totally customizable.
Garlic Burning? Add the garlic at the very end of cooking the asparagus, not the beginning, and keep the pan moving. Burned garlic turns bitter fast, so those final 60 seconds are all it needs to become fragrant and perfect.
Storage
Store leftover shrimp and asparagus skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave at 50% power to prevent the shrimp from getting rubbery.
For meal prep, keep the components separate if possible—store the shrimp and veggies in one container and the rice in another. This 15-minute meal reheats more evenly when you can control each element separately, and it stays fresher longer too.
Serving Suggestions
This low carb dinner pairs beautifully with cauliflower rice for a keto-friendly option, or serve it over fluffy jasmine rice to soak up all those garlicky, lemony juices. I also love it alongside my gluten-free cauliflower fried rice for an Asian-inspired twist.
Try it with a simple side salad or some crusty gluten-free bread for dipping. It’s also fantastic served over zucchini noodles or spaghetti squash for an even lighter option that still feels satisfying and fresh.
Variations
Creamy Version: Add a splash of coconut cream or heavy cream during the final toss for a luscious, restaurant-style sauce. Just a quarter cup transforms this fresh spring skillet into something truly decadent without adding much time.
Spicy Kick: Man, oh man, a pinch of red pepper flakes or a drizzle of your favorite hot sauce takes this shrimp and asparagus skillet to the next level! My husband loves it with sriracha, while I prefer a milder chili-garlic sauce.
Italian-Inspired: Swap the Old Bay for Italian seasoning and finish with freshly grated Parmesan cheese and a handful of cherry tomatoes. It’s like a completely different dish but just as quick and delicious.
Summer Grilling: During those warm Memorial Day weekends, thread the seasoned shrimp and asparagus pieces onto skewers and grill them instead. The smoky char adds incredible depth to this already flavorful 15-minute meal.
Kid-Friendly Mild: Skip the Old Bay and season simply with salt, pepper, and a squeeze of lemon. Some kids find seafood seasoning too strong, but they’ll devour plain garlic-lemon shrimp served over rice with a sprinkle of parmesan.
FAQs About Shrimp and Asparagus Skillet
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them completely in the refrigerator overnight or under cold running water for about 15 minutes. Pat them extra dry before seasoning to ensure that beautiful sear in your shrimp and asparagus skillet.
How do I know when the shrimp is fully cooked?
Look for shrimp that are pink, opaque throughout, and curled into a loose C-shape. They should feel firm to the touch but not rubbery—this low carb dinner comes together so fast that you’ll master the timing after making it once or twice.
What size skillet works best?
A 12-inch skillet gives you plenty of room to spread everything out without crowding, which is key for getting that nice caramelization. If you only have a smaller pan, cook the shrimp in two batches so they sear instead of steam.
Can I make this ahead of time?
This fresh spring skillet is really best served immediately, but you can prep all your ingredients ahead—peel and devein the shrimp, chop the asparagus and shallot, and mince the garlic. When dinner time hits, the actual cooking takes just 15 minutes from start to finish.
Why use jumbo shrimp instead of smaller sizes?
Jumbo shrimp (16/20-count means 16-20 shrimp per pound) are easier to cook perfectly without overdoing them. They also feel more substantial and special, though medium shrimp work fine—just reduce the cooking time by about a minute per side.
Best way to trim asparagus quickly?
Hold each spear near the bottom and bend gently—it’ll naturally snap at the point where the tender part meets the woody end. Or just slice off the bottom 1-2 inches if you’re in a hurry for this 15-minute meal.
Final Thoughts
This shrimp and asparagus skillet has honestly become one of those recipes I return to again and again when I need something reliable, delicious, and quick. The flavors are as bright and vibrant as a perfect spring morning—fresh, zingy, and somehow both light and satisfying at the same time.
If you love quick seafood dinners like this, you’ll definitely want to try my gluten-free salmon pasta for another speedy weeknight winner. Or if you’re in the mood for bolder flavors, my Indonesian pork satay with rica-rica sambal brings incredible spice and depth to your dinner table.
The best part about this low carb dinner? It proves that eating well doesn’t mean spending hours in the kitchen. Sometimes the simplest combinations—fresh shrimp, crisp asparagus, punchy garlic, and bright lemon—create the most memorable meals. Now go make this gorgeous skillet and see for yourself!
Shrimp and Asparagus Skillet
Equipment
- Large skillet
- Paper towels
- Knife
- Cutting board
Ingredients
- 1 lb jumbo shrimp 16/20-count, peeled and deveined
- Old Bay seasoning to taste
- 3 Tablespoons extra virgin olive oil divided
- 1 bunch asparagus 3/4-1 lb, ends trimmed and cut into 2-inch pieces
- 1 shallot or small onion chopped
- salt and pepper to taste
- 4 cloves garlic pressed or minced
- 1 lemon zested then halved
For Serving
- cooked white or brown rice, sautéed cauliflower rice, or zucchini noodles optional
- chopped fresh parsley for garnish
Instructions
- Pat shrimp very dry with paper towels—this is crucial for getting a nice sear—then season both sides generously with Old Bay seasoning and set aside. The drier your shrimp, the better they’ll brown in the skillet instead of steaming.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer then sauté for 2-3 minutes per side, or until they turn pink and opaque throughout. Remove shrimp to a plate and set aside—they’ll finish warming through later, so don’t worry about keeping them piping hot.
- Add the remaining 2 tablespoons oil to the same skillet, then toss in asparagus and shallot. Season with salt and pepper, then sauté until the asparagus is crisp-tender and bright green, about 4-5 minutes. Add garlic and sauté for 1 more minute until your kitchen smells absolutely amazing.
- Add the cooked shrimp back into the skillet along with the lemon zest and juice of half the lemon (start with less if your lemon is large—you can always add more). Toss everything together to combine and re-warm the shrimp for about a minute. Scoop this gorgeous shrimp and asparagus skillet into bowls alongside your choice of rice or cauliflower rice, sprinkle with chopped parsley, and serve with lemon wedges on the side.
