Garlic Butter Shrimp with Asparagus & Mushrooms — Quick 20-Minute Skillet Dinner
Succulent shrimp sautéed in garlic butter with tender asparagus and mushrooms. A quick, one-pan dinner that’s healthy, flavorful, and ready in just 20 minutes!
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 ½ cups sliced mushrooms cremini or button
- 3 tbsp butter or ghee
- 1 tbsp olive oil
- 3 –4 cloves garlic minced
- ½ tsp paprika
- ½ tsp sea salt or to taste
- ½ tsp black pepper
- ½ tsp dried Italian herbs or thyme
- ½ lemon for serving
- Fresh parsley or thyme chopped (optional)
Instructions
- Prepare the shrimp: Pat shrimp dry and season with salt, pepper, and paprika.
- Cook the vegetables: Heat olive oil in a skillet over medium-high heat. Add asparagus and sauté for 3 minutes. Add mushrooms and cook another 2–3 minutes until softened.
- Add garlic & butter: Push veggies to the side, add butter, and stir in minced garlic for 30 seconds.
- Cook the shrimp: Add shrimp to the skillet. Cook 2–3 minutes per side until opaque and lightly golden.
- Finish: Toss everything together, squeeze fresh lemon juice over the dish, and sprinkle with herbs. Serve immediately.
Notes
Tips:
- Don’t overcook shrimp — they become rubbery quickly. Remove once pink.
- Cut asparagus evenly so it cooks uniformly.
- Add garlic after butter melts to prevent burning.
Variations:
- Spicy: Add red pepper flakes or a dash of cayenne.
- Creamy: Stir in ¼ cup heavy cream or coconut cream.
- Keto boost: Add more butter or avocado slices.
- Extra veggies: Bell peppers, spinach, cherry tomatoes, or zucchini.
- Swap protein: Use chicken breast or scallops instead of shrimp.
Storage & Meal Prep
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Not recommended — shrimp can become rubbery.
- Reheating: Warm gently in a skillet on low heat for 2–3 minutes. Avoid microwaving to maintain tenderness.