Skillet Shrimp and Asparagus

LentenQuick and EasyGluten-FreeShrimp

Skillet Shrimp and Asparagus, only use one pan! Quick, easy, and delicious, perfect for a midweek meal.

Photography Credit: Elise Bauer

Hello friends! I know many of you come here looking for something you can quickly and easily make, and tastes great. Something perhaps for a weeknight dinner when you have maybe only 30 minutes to cook, and even less to clean up afterwards?

Here’s a shrimp and asparagus skillet recipe that scores high on all points. It only takes half an hour start to finish, and only uses one pan. And the taste? Wow! I was really surprised by this one. 

First you sauté onions and garlic, then add diced new potatoes with a little water, cover and let cook for a few minutes until the potatoes are almost cooked through. Then you add asparagus, cook a minute more, then shrimp with some lemon juice and zest.

Skillet Shrimp Asparagus

The juices from everything cooking create the most lovely glaze. You have protein from the shrimp, green vegetable from the asparagus, and starch from the potatoes making a complete one pot meal.

If you wanted to, you could skip the potatoes and toss the shrimp and asparagus sauté in with pasta. You could also spice it up a bit with some chili pepper flakes. Enjoy!

Skillet Shrimp and Asparagus Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion, quartered, thinly sliced (about 1 1/2 cups)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1/2 pound small red skinned new potatoes, cut into 1/4-inch slices or small dice
  • Salt (to taste)
  • Pinch of black pepper
  • 1/2 cup water
  • 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal
  • 1 pound peeled and deveined shrimp (can leave tails on for presentation if you want), 16-20 count
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp minced chives or green onion greens

Method

1 Sauté onions and garlic:  Heat olive oil and butter in a large skillet on medium high heat. Add the sliced onions and cook for 2 to 3 minutes. Add the garlic, cook a minute more.

2 Add potatoes, water, cover and cook: Add the potatoes and 1/2 cup water. Sprinkle with salt and pepper. Cover and cook for 5 minutes, until the potatoes are almost cooked through.

3 Add asparagus: Add the thinly sliced asparagus, toss with the potato mixture, cover and cook for one minute.

4 Add the shrimp, lemon juice, lemon zest, chives: Add the shrimp, lemon juice, lemon zest, and chives. Toss and cover and cook until shrimp is just cooked through, about 3 to 4 minutes. Add more salt or pepper to taste.

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Skillet Shrimp Asparagus

32 Comments / Reviews

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Did you make it? Rate it!

  • Karen

    I made this yesterday…delicious! I did incorporate some suggestions from other readers and added red pepper flakes. I decided to serve this over pasta so deleted the potatoes and swapped chicken broth for the water. As I was walking through the deli I thought….woe, some prosciutto would be awesome….so bought a couple of ounces, chopped it up and tossed in near the end! WOW!

    xxxxxyyyyy

  • Don

    We made it last night and followed the recipe. It was good but surely needed something to give it some zip. Very bland and as we were eating it, we looked at each other and said why are we eating this? Need to make some changes to the recipe in our opinion. The asparagus was great though and that made up for some of it.

    xxxxxyyyyy

  • Cynthia

    This was good but it needs something. I couldn’t figure out what to add other than a little wine. But it was somewhat bland to my taste. Maybe it’s from years of living in New Mexico but I just wanted a little more flavor. I would welcome thoughts. I’m just unwilling to give up on this recipe.

    xxxxxyyyyy

  • Kendra Marie

    I added white new potatoes in place of red potatoes and omitted the lemon zest. Added black pepper in top. It was yummy! Reminded me of an Irish dish. A keeper for sure.

  • Edward Cortez

    I agree with earlier comment that the potatoes don’t pair well with the other ingredients. Also, the flavor profile needed much more acidity than a single lemon can provide.

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