By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
236 cal · 30 min
Skillet Shrimp and Asparagus
Recipe GLPRf88c005d31d537
A light and elegant Mediterranean-inspired main course featuring tender shrimp and fresh asparagus cooked together in a skillet with potatoes, garlic, and onions. Finished with bright lemon zest and fresh chives for a simple yet flavorful one-pan meal that comes together in under 30 minutes.
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Ingredients
1 tablespoon Extra virgin olive oil
1 tablespoon Butter
1 medium Medium onion, quartered and thinly sliced
4 cloves Garlic cloves, minced
½ pound Small red-skinned new potatoes, thinly sliced or diced small
Salt
pinch Black pepper
½ cup Water
¾ pound Asparagus spears, woody ends removed, thinly sliced diagonally
1 pound Peeled and deveined shrimp (16-20 count)
1 teaspoon Lemon zest
1 tablespoon Lemon juice
2 tablespoon Fresh chives or green onion greens, minced
Directions
Heat the olive oil and butter together in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the sliced onion and cook for about 3 minutes, stirring occasionally, until it begins to soften and turn translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant, stirring constantly to prevent burning.
Add the sliced potatoes to the skillet and season generously with salt and a pinch of black pepper. Stir to coat the potatoes with the oil and butter mixture.
Pour in the water and bring the mixture to a simmer. Cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork.
Add the sliced asparagus to the skillet, stir well, and cook uncovered for about 3-4 minutes until the asparagus is bright green and just beginning to soften.
Increase the heat to medium-high and add the shrimp to the skillet. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring frequently, until the shrimp are opaque and have reached an internal temperature of 145°F or are just cooked through.
Remove the skillet from the heat and stir in the lemon zest, lemon juice, and minced chives. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the shrimp and asparagus mixture evenly among four serving bowls or plates and serve immediately while hot.
Comments
This is a solid weeknight dish that checks most boxes for Charlotte. Shrimp is reliably available at coastal-oriented chains like Food Lion and Harris Teeter, and asparagus is a standard produce item year-round at all major chains. The ingredients are common pantry staples—olive oil, butter, garlic, onion, potato, lemon, chives—with nothing requiring a special trip. At roughly $12–14 total for four servings, the cost per serving lands around $3–3.50, driven by fresh shrimp; the potato and asparagus are inexpensive. The stated 30 minutes is honest for skilled cooks but borderline for beginners, since shrimp needs careful timing to avoid rubber texture and the potato (unspecified size) will need 12–15 minutes to soften before shrimp goes in, so true prep-to-table is closer to 35 minutes for a less experienced cook. This is a straight weeknight skillet meal with no real leftovers—reheated shrimp turns mushy—so plan to eat it fresh the same night.
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