Garlic Shrimp with Asparagus and Lemon

Tender shrimp bathed in glossy garlic-butter sauce mingle with crisp-tender asparagus spears and a bright lift of fresh lemon zest. The butter clings luxuriously to every bite while garlic infuses deep aroma, creating silky richness balanced by subtle vegetal snap and citrus sparkle. This one-pan wonder delivers restaurant-level elegance in under 20 minutes.

KITCHEN PROTOCOLSDIY GUIDES

1/18/20263 min read

Time + Yield

  • Prep: 7 min (active)

  • Cook: 10 min (active)

  • Total: 17 min

  • Servings: 4

  • Active Time: 17 min

  • Passive Time: None

Ingredients Shrimp:

  • 600 g large shrimp, peeled and deveined (tails on optional) [about 24–28 shrimp]

  • 5 g salt [1 tsp]

  • 3 g black pepper [½ tsp]

Sauce & Vegetables:

  • 60 g unsalted butter [4 tbsp]

  • 30 mL olive oil [2 tbsp]

  • 30 g garlic, finely minced [about 10 cloves]

  • 400 g asparagus, trimmed and cut into 5 cm pieces [1 large bunch]

  • Zest and juice of 1 large lemon (about 45 mL juice) [3 tbsp]

Garnish:

  • 15 g fresh parsley, chopped [3 tbsp]

  • Red chili flakes (optional)

Substitutes:

  • Shrimp unavailable? Use 600 g firm white fish like cod, cut into chunks (adjust cook time).

  • Asparagus alternative: 400 g green beans or broccoli florets.

Method

  1. Prep Shrimp: Pat shrimp dry with paper towels. Season evenly with salt and pepper. Set aside.

  2. Sear Asparagus: Heat olive oil in a large 30 cm skillet over medium-high heat to 180°C/350°F. Add asparagus, toss 3 min until bright green and edges blister slightly. Push to one side of pan.

  3. Cook Shrimp: Add butter to the empty side. When foaming subsides, add shrimp in a single layer. Cook 2 min undisturbed until edges turn pink and opaque. Flip shrimp, add garlic, cook 1 min more until garlic turns fragrant and golden (do not brown).

  4. Finish: Stir everything together. Add lemon zest and juice. Toss 1 min until sauce thickens slightly and coats shrimp and asparagus. Shrimp must reach 63 °C/145 °F internally. Remove from heat immediately.

  5. Serve: Scatter parsley and chili flakes if desired. Serve straight from the skillet.

Air-Fryer Variant: Air-fry seasoned shrimp and asparagus at 200 °C/400 °F for 6–8 min, shaking halfway; melt butter with garlic separately and toss at end.

Pressure-Cooker Variant: Not ideal; use sauté mode only for steps 2–4.

Parallelization Timeline

  • While skillet heats (2 min), mince garlic and zest lemon.

  • While asparagus blisters (3 min), pat shrimp dry and season.

  • While shrimp cooks first side (2 min), chop parsley.

  • Final toss happens in last minute to hit 17-min total.

Substitutions & Swaps

  • Veg/Vegan: Replace shrimp with 600 g sliced portobello mushrooms or firm tofu cubes; use plant-based butter.

  • Gluten-Free: Naturally gluten-free; serve over quinoa or cauliflower rice.

  • Budget: Use 500 g smaller shrimp or prawns (reduce cook time by 1 min per side).

Scaling

  • Halve: Use 300 g shrimp, 200 g asparagus; 24 cm skillet works perfectly.

  • Double: Sear in two batches to avoid crowding; finish together in a larger pan or sheet tray under broiler for 2 min.

Make-Ahead, Storage & Reheat

  • Make-Ahead: Peel and season shrimp up to 4 hours ahead (refrigerate).

  • Storage: Refrigerate in airtight container (2 days max; shrimp texture best fresh). Freeze up to 1 month.

  • Reheat: Warm gently in skillet with 15 mL water over low heat (100 °C/210 °F) 3–4 min to prevent rubbery texture.

  • Safety: Reheat shrimp to 63 °C/145 °F internally; discard if left at room temperature >2 hours.

Troubleshooting

  • Shrimp Overcooked/Rubbery: Remove from heat as soon as they curl into a loose C-shape.

  • Garlic Burns/Bitter: Keep heat medium; add garlic after flipping shrimp.

  • Sauce Too Thin: Simmer 30 seconds longer or add 5 g cold butter at end to emulsify.

Nutrition per Serving

  • Calories: 320 kcal

  • Macros: 28 g protein, 8 g carbs, 20 g fat

Cost per Serving

  • Shrimp (600 g): ₹450 / $5.40 / €4.95

  • Butter, asparagus, garlic: ₹80 / $0.96 / €0.88 (amortized)

  • Total: ~₹133 / $1.60 / €1.46 per serving

Variations

  1. Cajun-Spiced Twist: Add 8 g Cajun seasoning to shrimp before searing; finish with lime instead of lemon.

  2. Mediterranean Style: Toss in 100 g halved cherry tomatoes and 50 g kalamata olives with the asparagus.

  3. Creamy Parmesan Finish: Stir in 40 g grated parmesan and 30 mL cream at the end for richer sauce.

Plating & Garnish Spoon shrimp and asparagus onto warmed plates, letting glossy sauce pool underneath. Scatter bright parsley for freshness and a pinch of chili flakes for subtle heat. Serve with crusty bread to mop up every drop of buttery garlic essence.

FAQs

  • Can I use frozen shrimp? Yes, thaw fully and pat very dry for best sear.

  • No fresh garlic? Use 15 g garlic paste, but fresh gives superior aroma.

  • Make it spicier? Double chili flakes or add sliced fresh red chili with garlic.