Garlic Shrimp Asparagus Skillet

Garlic Shrimp Asparagus Skillet

A super-easy Garlic Shrimp Asparagus Skillet recipe that is low-carb, gluten-free, whole30, and paleo-friendly! Perfect for a busy weeknight since this one-pan meal will be ready in 20 minutes or so.

Today, I’m so excited to share this new recipe with you because it’s delicious, and it has been about 2 weeks since I’ve written a post. I apologize for that, but I decided to take a vacation to spend time with my family. We went to the UK (London, Liverpool, and Wales) because my husband had to go there for work. We took advantage of this opportunity and stayed in Europe for three weeks. It was very exciting!

Garlic Shrimp Asparagus Skillet


  •  1 pound uncooked extra-large shrimp — peeled
  •  kosher salt and freshly ground black pepper to taste
  •  1 teaspoon onion powder
  •  3 tablespoons grass-fed ghee butter or extra virgin olive oil
  •  3 cloves garlic — minced
  •  2 cups mushrooms — sliced
  •  1 bunch of asparagus — ends trimmed and cut in half
  •  1 tablespoon fresh parsley — chopped (optional)


  • In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
  • In a cast iron skillet, add 2 tablespoons of olive oil or grass-fed ghee butter over medium heat.
  • Add the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.
  • In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.
  • Return the shrimp to the skillet, and mix everything well to combine.
  • Garnish with fresh parsley. Enjoy!
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