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

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


  • 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


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

Showing 4 of 29 Comments / Reviews

  • 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.

  • Bonnie

    I tried this tonight; the lemon sauce was refreshingly different & light. However, as much as I enjoy potatoes, I didn’t feel they worked in this dish, so I’ll replace them next time with some cooked wholegrain pasta (or possibly a grain?). I did add some chopped red bell pepper (color boost, too!) & red pepper flakes, which worked well. I had used only a pinch of salt & 2 tsp of butter, to keep it healthier, though I think I’ll add another pinch of salt next time.

  • Katie Mason

    Do you think I can use both chicken and shrimp together? I am helping my mother cook and we need to be able to feed three teenage boys! We are trying to bulk up the recipe on protein.

  • Wendy

    Followed this recipe exactly as written and it was wonderful. It is easy and quick. The sauce that it makes is just perfect. I did add a little bit more asparagus only because I love it and it’s in season. Served it to a friend last evening and it was a bit hit. We decided that this would be a great dish to make on our vacation because it’s easy, quick to prepare and is delicious!

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