A quick, flavorful one-pan dinner featuring juicy shrimp, tender-crisp asparagus, earthy mushrooms, and plenty of garlic butter. It’s naturally low-carb, high in protein, and perfect for a quick weeknight meal.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4
Ingredients
1½ lb (680 g) large shrimp, peeled and deveined
1 lb (450 g) asparagus, woody ends trimmed and cut into 2-inch pieces
8 oz (225 g) mushrooms, sliced
5 tablespoons unsalted butter, divided
5–6 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
¼ cup (60 ml) chicken broth or vegetable broth
2 tablespoons grated Parmesan cheese, optional
Instructions
- Prepare the shrimp
Pat the shrimp dry with paper towels. Season with salt, black pepper, smoked paprika, and Italian seasoning.
- Cook the asparagus
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the asparagus and sauté for about 3–4 minutes, stirring occasionally, until bright green and slightly tender. Transfer to a plate.
- Cook the mushrooms
Add another tablespoon of butter to the same skillet. Add the sliced mushrooms and cook for 4–5 minutes, until browned and most of their moisture has cooked away.
Transfer the mushrooms to the plate with the asparagus.
- Cook the shrimp
Add another tablespoon of butter to the skillet. Arrange the shrimp in a single layer.
Cook for about 2 minutes per side, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking.
Remove the shrimp and set aside with the vegetables.
- Make the garlic butter sauce
Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet.
Add the minced garlic and red pepper flakes. Cook for about 30–60 seconds, just until fragrant.
Pour in the broth and scrape up any browned bits from the bottom of the skillet.
Add lemon juice and lemon zest. Simmer for 1–2 minutes.
- Combine everything
Return the shrimp, asparagus, and mushrooms to the skillet. Toss gently until everything is coated in the garlic butter sauce.
Cook for another 1–2 minutes to warm everything through.
If desired, sprinkle with Parmesan and fresh parsley.
- Serve
Serve immediately with extra lemon wedges and a little freshly chopped parsley.
Nut Information
Contains nuts: No, this recipe is naturally nut-free.
Possible hidden nut sources:
Check packaged chicken/vegetable broth, seasoning blends, and Parmesan if you have a severe nut allergy.
If serving with a prepared sauce or store-bought seasoning, check the manufacturer’s allergen statement.
Nut-free substitutions: No substitutions are needed for the main recipe.
Easy Substitutions
Shrimp: Use scallops, chicken breast, or salmon.
Asparagus: Green beans or broccoli work well.
Mushrooms: Use cremini, button, or baby bella mushrooms.
Butter: Use ghee or a dairy-free butter alternative.
Parmesan: Omit it for a dairy-free version.
Chicken broth: Use vegetable broth or seafood stock.
Spicy: Add extra red pepper flakes or a pinch of cayenne.
Recipe Tips
Pat the shrimp dry before seasoning so they sear instead of steaming.
Cook shrimp just until opaque and pink; overcooking can make them rubbery.
Don’t overcrowd the skillet when cooking mushrooms.
Fresh garlic gives the sauce much more flavor than garlic powder.
Add the lemon at the end to keep the sauce bright and fresh.
For an extra-rich sauce, add 1–2 tablespoons of heavy cream after adding the broth.
Serving Suggestions
Serve this shrimp skillet with:
Cauliflower rice
Rice or quinoa
Crusty bread
Pasta or zucchini noodles
A simple green salad
Roasted potatoes
Approximate Nutrition Per Serving
Based on 4 servings and without optional Parmesan or additional sides.
Calories: ~390
Protein: ~43 g
Carbohydrates: ~9 g
Fiber: ~3 g
Net Carbs: ~6 g
Fat: ~21 g
Saturated Fat: ~10 g
Cholesterol: ~320 mg
Sodium: ~850 mg
Nutrition is an estimate and will vary depending on the size of the shrimp, butter, broth, and other ingredients used.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes. Cooked shrimp and vegetables can be refrigerated in an airtight container for up to 2 days. Reheat gently to prevent the shrimp from becoming tough.
Q: Can I use frozen shrimp?
A: Absolutely. Thaw them completely and pat them very dry before cooking.
Q: Can I use frozen asparagus?
A: Yes, although fresh asparagus gives the best texture. Frozen asparagus may require less cooking time.
Q: Is this recipe low-carb?
A: Yes. With approximately 6 g of estimated net carbs per serving, it works well for many low-carb meal plans.
Q: Is this recipe keto-friendly?
A: It can fit a keto-style diet because the main ingredients are low in carbohydrates. Check the broth and seasonings for added sugars or starches.
Q: Can I make it dairy-free?
A: Yes. Replace the butter with a dairy-free butter alternative or use olive oil, and omit the Parmesan.
Q: Can I make it gluten-free?
A: Yes. The basic recipe is gluten-free. Check your broth, seasonings, and Parmesan labels if gluten cross-contact is a concern.
Q: Can I add cream?
A: Yes. Stir in 1–2 tablespoons of heavy cream after adding the broth for a creamy garlic butter sauce.
Q: How do I know when shrimp are done?
A: Shrimp are done when they become opaque and pink and curl into a loose “C” shape. Avoid cooking them until they form a tight circle.
Q: Can I use chicken instead of shrimp?
A: Yes. Use bite-sized boneless chicken breast or thighs and cook thoroughly before combining with the vegetables.
Q: Can I freeze the leftovers?
A: Freezing is not ideal because shrimp and asparagus can lose their texture. For the best results, enjoy this dish fresh or refrigerated for a short period.
Q: What makes the sauce flavorful?
A: Butter, fresh garlic, lemon, broth, and the browned bits left in the skillet create a simple but very flavorful sauce.
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