Garlic Shrimp With Asparagus and Lemon

"This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine."
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
Ready In:




  • Place shrimp on paper towels and dry very well.
  • Sprinkle shrimp with a bit of the pepper.
  • Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
  • Cut lemon in half and juice it into a small dish, removing seeds.
  • Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
  • Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
  • Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
  • Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
  • Reduce heat to medium-low and add garlic, stirring for 30 seconds.
  • Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
  • Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
  • Stir cornstarch with 1 Tbsp water and stir into the pan.
  • Add shrimp back to the pan and cook another 1-2 minutes until done.
  • Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

Questions & Replies

  1. can fish be substituted for shrimp
  2. I was just wondering why the cholesterol and sodium are high in this recipe,by reading the recipe it seems healthy,just wondering if someone can explain it to me.Thanks,it looks so delicious and I want to try it.


  1. This was very tasty and quite beautiful to look at which is always a plus! I served it with Jasmine rice, which was a mistake the delicious light sauce was overshadowed by the flavor of the rice. It would have went with pasta a LOT better I will do pasta next time. The sauce was splendid I only added the 1 tablespoon of lemon juice and it was perfect. The flavor kind of reminded me of Avgolemono soup which I love. I was a little confused by the "4 tablespoons of olive oil" I couldn't find where to use the other 2 tbsp in the recipe. So I only ended up using 2 tbsp.
  2. Seriously delicious! Used 3 big zester strips of lemon rind (no white pith) which I then skinnied into 4 strips apiece. Used rather more broth (closer to a cup & a half so had to increase cornstarch to 1 1/2 t. Came together fast after prepping shrimp (shells in leftover chicken broth, olive oil & butter on the back burner now for stock). Added 2 T lemon juice at the end. Served with steamed brown rice - yum. Wonderful recipe! This is a keeper in our house! Thank you so much for posting Cookin-jo!
  3. Mm, delicious! Well okay, so I was QUITE generous with the red pepper flakes, added a bit of light butter to the oil before I sauteed the shrimp, and I did skip the lemon zest, but it was all really delicious in the end. I also added red bell peppers when I started cooking the asparagus as well and it made for an even prettier plate. Thanks!
  4. This was light and healthy, but I cut back on the garlic a little and only put 2 cloves in as I was afraid it would be too much. I should have put a little more in as the flavor of the garlic wasn't as prominent as it should have been. I would have added butter and some parmesan to give it a bit more flavor, but overall a very nice meal over whole grain angel hair pasta...the asparagus was yummy this way!
  5. I never edit a recipe the first time I try it; that said, this is one that's excellent as it is. I just recently came off of a 72 hour long fast and finally built up enough stamina to give this a go and it was INCREDIBLY good. The lemon and the pepper mingle together REALLY nicely in the sauce. Very light, INCREDIBLY potent flavors. Great recipe!


  1. Added a tbsp of butter at the end.
  2. I gave this recipe 5 stars...but it REALLY does not deserve it. What it does rate is....500 stars! This is the first time in all of my reviews that I had my socks knocked off. I've had some great food from this wonderful community, but this made it on every level, ease of prep, quick cook, one pot, common ingredients, precise directions, and.....out of this world taste! I will acknowledge that I did not measure out but used the exact ingredients. Served it over basmati rice. Oops, I did change one thing, used Wondra flour instead of cornstarch. If you know me at all, then trust me and try this.


I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
View Full Profile

Find More Recipes