Shrimp and Asparagus Skillet

5 from 3 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
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Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.

Course Main Course
Cuisine American
Keyword seafood, shrimp, skillet


  • 1 pound shrimp peeled and deveined 16/20 count size
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil divided
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon minced garlic
  • ¼ cup chopped shallots ¼ -inch dice
  • 1 pound asparagus spears 3 cups cut spears
  • 1 cup baby tomatoes cut in half
  • Lemon wedges for serving


  1. In a medium bowl combine shrimp with salt, pepper, 1 tablespoon 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.
  4. Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
  5. Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
  6. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
  7. Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
  8. Add the tomatoes and saute for 1 minute.
  9. Add the shrimp back to the pan, cook until warmed through, 1 minute.
  10. Season shrimp and asparagus skillet with salt and pepper.
  11. Serve immediately with lemon wedges.