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Garlic Butter Shrimp with Asparagus and Mushrooms

A flavorful, low-carb skillet meal featuring succulent shrimp, crisp asparagus, and savory mushrooms tossed in a rich lemon garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp peeled and deveined
  • 1 bunch asparagus woody ends trimmed, chopped
  • 8 oz cremini mushrooms sliced
The Sauce & Seasoning
  • 1 tbsp olive oil
  • 3 tbsp butter unsalted, divided
  • 4 cloves garlic minced
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh parsley chopped for garnish

Equipment

  • Large skillet or wok
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Wash, trim, and chop the asparagus into 2-inch pieces. Slice the mushrooms and pat the shrimp dry with paper towels.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add mushrooms and sauté until browned (about 5-6 minutes). Remove and set aside.
  3. In the same pan, sauté asparagus for 4-5 minutes until crisp-tender. Remove and set aside with the mushrooms.
  4. Add the remaining butter to the skillet. Once melted, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink.
  5. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
  6. Return the mushrooms and asparagus to the pan. Toss everything to combine and coat with the sauce.
  7. Remove from heat, drizzle with fresh lemon juice, garnish with parsley, and serve immediately.

Notes

Do not overcrowd the pan when cooking mushrooms to ensure they brown rather than steam. Serve over cauliflower rice for a complete Keto meal.