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Easy Crispy Lemon Garlic Butter Shrimp and Asparagus

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A quick and easy dinner recipe featuring crispy, golden shrimp and tender-crisp asparagus, brightened with lemon and rich buttery garlic flavor. Perfect for busy weeknights or light lunches.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 1 bunch asparagus (about 12 ounces), trimmed and cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, optional, a pinch
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Rinse and trim the tough ends of asparagus, then cut into 2-inch pieces. Set aside.
  2. Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Let the butter melt and bubble without burning.
  4. Add shrimp in a single layer without overcrowding. Cook undisturbed for about 2 minutes until the underside is golden and crispy. Flip and cook the other side for 1-2 minutes until opaque. Remove shrimp and set aside.
  5. In the same skillet, add remaining 2 tablespoons butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
  6. Add asparagus pieces, sprinkle with salt and pepper, and toss to coat. Cook for 4-5 minutes until asparagus is tender but still crisp.
  7. Return shrimp to the pan, add lemon zest and juice, and toss everything together. Cook for another minute to blend flavors.
  8. Remove from heat and sprinkle with red pepper flakes (if using) and fresh parsley.
  9. Serve immediately.

Notes

Do not overcrowd the pan to ensure shrimp crisps properly. Pat shrimp dry before cooking to remove moisture. Use high heat for a quick sear. Sauté garlic just until fragrant to avoid bitterness. For dairy-free, substitute butter with coconut oil or plant-based butter. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: shrimp, asparagus, lemon garlic butter, quick dinner, easy recipe, crispy shrimp, healthy dinner, low-carb, gluten-free

Find it online: https://evabake.com/easy-crispy-lemon-garlic-butter-shrimp-and-asparagus-recipe-for-perfect-dinner/