This Shrimp and Asparagus recipe is a winner—fast, flavorful, and easy to clean up. Tender, juicy shrimp pair perfectly with crisp-tender asparagus and sautéed mushrooms. With just a few simple ingredients, you can have a satisfying meal ready in about 20–25 minutes, ideal for busy weeknights or a light spring or summer dinner.
One-pan skillet meals are a favorite because they’re quick, minimize dishes, and allow the ingredients to develop great flavor together. This recipe works well with fresh seasonal produce and aromatic herbs, and it’s easy to adapt to what you have on hand.
Key ingredients
Shrimp – Use raw, extra-large, peeled and deveined shrimp. Frozen shrimp that have been thawed work fine; extra-large shrimp give a meaty texture that stands up well in the skillet.
Seasonings – Kosher salt, freshly ground black pepper, red pepper flakes, and onion powder provide balanced flavor and a touch of heat without overwhelming the shrimp.
Mushrooms – Cremini, shiitake, or white button mushrooms all work. Sliced mushrooms add an earthy depth that complements the seafood and asparagus.
Asparagus – Trim the woody ends before cooking and cut the spears in half if desired so they cook evenly and have a pleasant bite.
Instructions
1. Season the shrimp:
- Place thawed shrimp in a bowl and toss with kosher salt, freshly ground black pepper, red pepper flakes, and onion powder until evenly coated.
2. Sauté the shrimp:
- Heat 2 tablespoons ghee or olive oil in a large skillet over medium heat.
- Add minced garlic and sauté about 30 seconds until fragrant. Add the seasoned shrimp and cook 1–2 minutes per side until opaque and cooked through. Avoid overcrowding the pan; cook in batches if needed. Transfer the cooked shrimp to a bowl and set aside.
3. Cook the vegetables:
- Add 1 tablespoon olive oil to the skillet, then add the sliced mushrooms and sauté about 5 minutes. Add trimmed asparagus and cook, stirring occasionally, until asparagus is tender but still crisp.
4. Finish and serve:
- Return the cooked shrimp to the skillet and toss to combine and reheat briefly. Garnish with chopped fresh parsley, plate, and enjoy.
Recipe tips
- Buy shrimp peeled and deveined to save time. If using frozen shrimp, thaw them fully before seasoning.
- Do not overcrowd the skillet—leave space between pieces so shrimp sear instead of steam. A large skillet or cooking in batches works best.
- Shrimp cook quickly; 1–2 minutes per side keeps them juicy. Overcooking makes shrimp tough.
- Swap vegetables as you like: snap peas, bell peppers, broccoli, or cherry tomatoes are all good additions.
- To make this a pasta dish, toss cooked pasta with the skillet contents, finish with a sprinkle of grated parmesan and a squeeze of lemon or some lemon zest for brightness.
What to serve with
This shrimp and asparagus skillet pairs well with many sides. Keep it simple or turn it into a more substantial meal depending on your preference.
- Bread: Warm rolls, crusty bread, or garlic bread are great for soaking up pan juices.
- Grains: Serve with fluffy rice, quinoa, or couscous to make the meal heartier.
- Sauces: A light dipping sauce like a lemon-garlic aioli, chimichurri, or a creamy avocado sauce complements the flavors well.
- Potatoes: Mashed, roasted, or simple wedges make a comforting accompaniment.
More shrimp recipes
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Sun-dried Tomato Pesto Shrimp Asparagus Skillet
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Shrimp Asparagus Recipe
Ingredients
- 1 pound raw extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 3 tablespoons grass-fed ghee or extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 bunch asparagus, ends trimmed and cut in half
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- In a bowl, combine the shrimp with salt, pepper, red pepper flakes, and onion powder. Mix well.
- Heat 2 tablespoons ghee or olive oil in a large skillet over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Add shrimp and cook 1–2 minutes per side until opaque and cooked through. Work in batches if needed. Remove shrimp to a bowl and set aside.
- In the same skillet, add 1 tablespoon olive oil and the sliced mushrooms. Sauté about 5 minutes, then add the asparagus and cook until tender-crisp, stirring occasionally.
- Return the shrimp to the skillet, toss to combine, and heat through. Garnish with fresh parsley and serve.
Notes
- To store: Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat: Reheat gently on the stovetop or in the microwave until warmed through.
Nutrition
Nutrition information is an approximation.
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