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This Keto Shrimp and Asparagus is an elegant yet simple weeknight meal that comes together in under 20 minutes. Plump shrimp and crisp asparagus are coated in a rich, buttery garlic and lemon sauce for a light yet deeply satisfying dish. It’s the perfect keto-friendly meal that feels like a treat without the fuss.

Recipe Overview

Why You’ll Love This Keto Shrimp and Asparagus

Quick & Simple: From pan to plate in about 20 minutes.
Restaurant-Worthy Flavor: Bright lemon, rich butter, and aromatic garlic create a decadent sauce.
Versatile & Adaptable: Easily swap herbs, add heat, or use chicken or scallops.
Feels Good to Eat: High in protein and fiber, leaving you full and energized.

Ingredients & Tools

1 lb (450 g) large raw shrimp, peeled and deveined
1 lb (450 g) fresh asparagus, tough ends trimmed
3 tbsp unsalted butter, divided
2 tbsp olive oil
4 large garlic cloves, minced
1 medium lemon (juice and zest)
2 tbsp fresh parsley, finely chopped
1/4 cup chicken or vegetable broth
To taste sea salt and freshly cracked black pepper
Optional: 1/4 tsp red pepper flakes, 2 tbsp grated Parmesan cheese for serving

Tools: A large skillet (12-inch works best), tongs, a microplane or zester, and a sharp knife.

Notes: Using high-quality, fresh ingredients here really makes a difference—especially the garlic and lemon. They are the backbone of the sauce, so don’t be tempted to use the jarred stuff.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	18 g
Carbs:	8 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
Don’t skip trimming the asparagus. The ends are woody and tough. The easiest way is to hold one spear at each end and bend it; it will naturally snap at the spot where the tough part ends. Use that as a guide to trim the rest of the bunch.
Have all your ingredients prepped and ready. This is a fast-cooking dish, so you won’t have time to mince garlic or juice a lemon once you’ve started cooking. A “mise en place” setup is your best friend here.
Use a large enough skillet. Crowding the pan will cause the shrimp to steam and the asparagus to boil rather than sauté. You want everything to have plenty of room to cook evenly and develop color.

How to Make Keto Shrimp and Asparagus

Step 1: Start by prepping all your ingredients. Pat the shrimp thoroughly dry with paper towels and season them generously with salt and pepper. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Mince your garlic, chop the parsley, and zest and juice your lemon. Having everything within arm’s reach makes the process seamless.

Step 2: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter is melted and foaming, add the asparagus in a single layer. Season with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until the asparagus is bright green and just starting to become tender-crisp. You’ll hear a nice sizzle. Remove the asparagus from the skillet and set it aside on a plate.

Step 3: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp in a single layer, making sure not to overcrowd them—you may need to cook in two batches. Sear for about 1-2 minutes per side, until they turn pink and opaque with a golden-brown sear. The shrimp cook quickly, so don’t walk away! Remove them from the skillet and place them with the asparagus.

Step 4: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic (and red pepper flakes if using) and sauté for just 30-60 seconds until fragrant. Be careful not to burn it, or it will turn bitter. You just want to take the raw edge off.

Step 5: Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce for about 1-2 minutes. This is where the magic happens—the sauce will start to thicken slightly and become incredibly flavorful.

Step 6: Return the cooked shrimp and asparagus to the skillet, tossing everything gently to coat in the glorious sauce. Let it heat through for just one final minute. Turn off the heat and stir in the fresh parsley and lemon zest. Give it a taste and adjust seasoning with more salt or pepper if needed. The sauce should look glossy and cling to the shrimp and asparagus beautifully.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp and asparagus can become watery and rubbery upon thawing.
Reviving: Gently reheat in a skillet over low heat to help restore texture.

Serving Suggestions

Complementary Dishes

Cauliflower Mash — Its creamy, neutral flavor is the perfect vehicle for soaking up every last drop of that lemony, buttery sauce.
Zucchini Noodles (Zoodles) — A quick sauté with a little garlic makes them a light and fresh low-carb base that complements the dish perfectly.
A Simple Arugula Salad — Tossed with a light lemon vinaigrette, its peppery bite provides a refreshing contrast to the rich, savory main.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and herbaceous notes mirror the flavors in the dish, creating a harmonious pairing.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious bite.
Iced Herbal Tea — A chilled mint or lemon verbena tea is wonderfully refreshing and doesn’t compete with the meal’s delicate flavors.

Something Sweet

Mixed Berry Compote — Gently warmed berries with a hint of vanilla offer a tart and sweet finish that feels light and satisfying.
Dark Chocolate Square — A single piece of high-cocoa dark chocolate provides a rich, bittersweet endnote that contrasts beautifully with the meal.
Lemon Sorbet — It’s a bright, palate-cleansing dessert that elegantly echoes the citrus notes from the main course.

Top Mistakes to Avoid

Overcooking the shrimp. They turn from juicy and plump to rubbery and tough in a matter of seconds. Cook them just until they’re pink and opaque, then get them out of the pan immediately.
Adding garlic to a scorching hot pan. Garlic burns incredibly fast and becomes bitter. Always lower the heat before adding it, and sauté just until it’s fragrant—this should only take about 30 seconds.
Skipping the step of deglazing the pan. Those browned bits left behind after cooking the shrimp and asparagus are pure flavor gold. Using the broth and lemon juice to scrape them up is what creates the depth

Keto Shrimp And Asparagus

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 20 minutes

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Make this easy Keto Shrimp and Asparagus in just 20 minutes! A low-carb, high-protein meal with a buttery lemon garlic sauce. Get the simple recipe here.

Ingredients

For the Ingredients

1 lb large raw shrimp (peeled and deveined)
1 lb fresh asparagus (tough ends trimmed)
3 tbsp unsalted butter (divided)
2 tbsp olive oil
4 large cloves garlic (minced)
1 medium lemon (juice and zest)
2 tbsp fresh parsley (finely chopped)
1/4 cup chicken or vegetable broth
sea salt and freshly cracked black pepper (to taste)
1/4 tsp red pepper flakes (optional)
2 tbsp grated Parmesan cheese (for serving, optional)

Instructions

01
Start by prepping all your ingredients. Pat the shrimp thoroughly dry with paper towels and season them generously with salt and pepper. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Mince your garlic, chop the parsley, and zest and juice your lemon. Having everything within arm's reach makes the process seamless.
02
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter is melted and foaming, add the asparagus in a single layer. Season with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until the asparagus is bright green and just starting to become tender-crisp. You’ll hear a nice sizzle. Remove the asparagus from the skillet and set it aside on a plate.
03
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp in a single layer, making sure not to overcrowd them—you may need to cook in two batches. Sear for about 1-2 minutes per side, until they turn pink and opaque with a golden-brown sear. The shrimp cook quickly, so don’t walk away! Remove them from the skillet and place them with the asparagus.
04
Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic (and red pepper flakes if using) and sauté for just 30-60 seconds until fragrant. Be careful not to burn it, or it will turn bitter. You just want to take the raw edge off.
05
Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce for about 1-2 minutes. This is where the magic happens—the sauce will start to thicken slightly and become incredibly flavorful.
06
Return the cooked shrimp and asparagus to the skillet, tossing everything gently to coat in the glorious sauce. Let it heat through for just one final minute. Turn off the heat and stir in the fresh parsley and lemon zest. Give it a taste and adjust seasoning with more salt or pepper if needed. The sauce should look glossy and cling to the shrimp and asparagus beautifully.