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Garlic Shrimp Asparagus Skillet

From Primavera Kitchen

Yeild: 4 People

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

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


  • 1 pound uncooked extra-large shrimp — peeled, 454g
  • kosher salt and freshly ground black pepperto taste
  • A pinch of crushed red pepper or red pepper flakes
  • 1 teaspoon onion powder
  • 2 tablespoons grass-fed ghee butter or extra virgin olive oil
  • 1 tablespoon 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


  1. In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
  2. In a cast iron skillet, add 2 tablespoons of olive oil or grass-fed ghee butter over medium heat.
  3. 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.
  4. 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.
  5. Return the shrimp to the skillet, and mix everything well to combine.
  6. Garnish with fresh parsley. Enjoy!