Skillet Shrimp and Asparagus

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

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


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon 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 tablespoon lemon juice
  • 2 tablespoons 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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  • Amy B

    Quick, easy, fresh. Used a whole lemon, liberal with salt & pepper, chopped spring garlic on top since I didn’t have scallions or chives. Teenage son went back for seconds. Thank you!


  • 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!


  • 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.


  • 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.


  • 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!

  • Sara

    This one is a keeper. I’m glad I added the pepper flakes, the kick It gave the dish was perfect.

  • Julie in San Diego

    Most delicious! Loved how the liquids turned into a wonderful sauce. I will definitely be making this again soon.

    Thanks for creating such delicious and easy-to-make recipes.

  • Ian

    Love quick, easy shrimp meals. Great with lots of vegetables and a ton of butter. My favourite is shrimp mixed with asparagus and wild rice.

  • Aleta

    Made this last night and it was wonderful! I added more salt and pepper along with red pepper flakes. I put in 1lb of asparagus instead of the 3/4 pound. I am definitely making this again but will increase the amount of potato and add some diced red pepper.

  • Sharin

    I have frozen scallops and I’ve never cooked them before. Do you think this dish could be made with scallops?

    • Elise Bauer

      Hi Sharin, sure! I think this would be great with scallops. I think the smaller bay scallops would work best in place of the shrimp. Larger sea scallops are probably best served seared, so if those are what you have, I would sear them separately and then serve them with the asparagus and potatoes.

  • Suzy

    Made this tonight and it was very good!! I will add the red pepper flakes next time for a bit more zing, or some fresh dill. But salmon? Love that idea. I’m going to take this recipe camping also. Easy to do with a cast iron pan and a camp fire! Thanks for a great recipe!!!

  • Judi Riley

    Delicious, too early for new potatoes in Maine, so used vegetable spiral pasta and frozen peeled, deveined shrimp. Easy and satisying/

  • Vanessa

    This was marvelous, Elise. Another winner. I added some sliced grape tomatoes and, even though I know seafood and cheese are not supposed to go together, a smidgen of flaked Parmesan. It was truly delicious. I will be using one of your recipes on my own food blog and will credit you, but in the meantime, if you have time, perhaps you could take a look and follow if you like it. It’s also a food and cooking blog, but it blogs food from literature. Thank you!

  • Lala

    Great spring recipe for an easy and healthy supper. Although next time I might skip the butter and see how it turns out.

  • Kalunie

    I’d been looking at this recipe for a few days and finally made it today. It was as easy as it reads, and a smashing success! Delicious :)

  • beth

    tried this over the weekend – very tasty! the recipe comes together very quickly, even with the prep. i subbed in chicken broth for water, for a little extra flavor.

  • June

    HI . Just wondering what other fish you could use instead of shrimp. I do not eat shellfish. Thanks for your or any other persons reply

    • Elise Bauer

      Hi June, I think this would be great with salmon.

    • Michael O.

      I would think cod, orange roughy, or any mild, non-oily fish would work well.

  • SusiQ

    Yummy. Left out potatoes and used as a quesadilla filling with jalapeño jack cheese. Thanks for the inspiration.

  • Massy

    I just did this recipe without the potatoes for a low carb version. Very flavorful and juicy! Easy and fast! Just great!

  • Connie

    I just tried this. It is too bland! It needs some sort of sauce. We love all of the ingredients but it needs something to bring all the flavors together.

    • Elise Bauer

      Add more salt and pepper.

    • Judi Riley

      and more lemon and lemon zest, delicious – try a few red pepper flakes too, as Elise suggests

  • Illa

    I had no idea what I was making for dinner last night until I checked in on your site to get ideas. I soon as I saw this I was done looking. So good – “serves 4” very quickly turned into “serves 2 with no leftovers whatsoever”.