Shrimp and Asparagus Skillet Recipe

Shrimp and Asparagus Skillet Recipe

How To Make Shrimp and Asparagus Skillet

This shrimp and asparagus is tossed with tomatoes and lemon, for a quick and easy one-pan meal that’s delightfully fresh and filling!

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1lbshrimp,(16/20 count size), peeled and deveined
  • ½tspkosher salt
  • ¼tspblack pepper
  • 3tbspextra virgin olive oil,divided
  • 1tbsplemon juice
  • ½tsplemon zest
  • 1tbspgarlic,minced
  • ¼cupshallots,(¼ inch dice), chopped
  • 1lbasparagus spears,3 cups cut spears
  • 1cupbaby tomatoes,cut in half
  • lemon wedges,for serving


  1. In a medium bowl, combine the shrimp with salt, pepper, 1 tablespoon of olive oil, lemon juice, zest, and garlic.

  2. Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.

  3. Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the shallots, stir and cook for 1 minute until tender and fragrant.

  4. Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through. Transfer to a clean plate.

  5. Add 1 tablespoon of olive oil to the pan. Once hot, add the asparagus spears and saute for 3 to 4 minutes until crisp-tender.

  6. Add the tomatoes and saute for 1 minute. Add the shrimp back to the pan, cook until warmed through. Season shrimp and asparagus skillet with salt and pepper.

  7. Serve immediately with lemon wedges.


  • Calories: 208.74kcal
  • Fat: 11.49g
  • Saturated Fat: 1.75g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 7.60g
  • Polyunsaturated Fat: 1.49g
  • Carbohydrates: 9.37g
  • Fiber: 3.17g
  • Sugar: 3.55g
  • Protein: 18.54g
  • Cholesterol: 142.88mg
  • Sodium: 646.72mg
  • Calcium: 100.53mg
  • Potassium: 445.05mg
  • Iron: 2.98mg
  • Vitamin A: 109.67µg
  • Vitamin C: 15.02mg
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