Garlic butter shrimp stir-fry with asparagus and mushrooms is a quick, flavorful dish that’s perfect for busy weeknights or when I want something light and satisfying. Juicy shrimp are sautéed in garlicky butter and tossed with tender-crisp asparagus and savory mushrooms—all made in one pan in under 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s fast, healthy, and packed with flavor. The garlic butter gives everything a rich, savory base, while the shrimp stay juicy and perfectly seasoned. Asparagus and mushrooms add texture and nutrients, and it all comes together with minimal prep and cleanup. It’s low-carb, gluten-free, and endlessly versatile—great on its own or served over rice, noodles, or cauliflower rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled and deveined)
- Fresh asparagus (trimmed and cut into 2-inch pieces)
- Mushrooms (sliced—cremini or button work best)
- Garlic cloves (minced or smashed)
- Unsalted butter
- Olive oil
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Lemon wedges (for serving, optional)
- Optional: grated Parmesan or chopped parsley for garnish
Directions
- I heat a large skillet over medium heat and add olive oil and butter.
- I sauté the garlic for 30 seconds until fragrant, then add the shrimp, seasoning with salt, pepper, and red pepper flakes.
- I cook the shrimp for about 1–2 minutes per side, until pink and just cooked through, then transfer them to a plate.
- In the same skillet, I add a little more butter if needed and toss in the mushrooms. I cook them until browned, about 4–5 minutes.
- I add the asparagus and cook for another 3–4 minutes until it’s bright green and tender-crisp.
- I return the shrimp to the pan and toss everything together, letting it heat through for another minute.
- I taste and adjust the seasoning, then serve hot with a squeeze of lemon and optional toppings like Parmesan or parsley.
Servings and Timing
This recipe makes about 4 servings. It takes just 10 minutes to prep and 15 minutes to cook, so dinner is on the table in 25 minutes.
Variations
- I sometimes add cherry tomatoes or bell peppers for extra color and sweetness.
- Swapping shrimp for scallops or chicken makes a great variation.
- A splash of chicken broth adds depth to the sauce.
- I turn it into a full meal by serving it over cooked pasta or rice.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of water or broth to prevent drying out. I avoid microwaving too long to keep the shrimp from turning rubbery.
FAQs
Can I use frozen shrimp?
Yes, I thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
What’s the best way to keep shrimp juicy?
I cook them just until pink and opaque—overcooked shrimp can become rubbery fast. I remove them from the skillet while cooking the veggies and add them back at the end.
Can I make this dairy-free?
Definitely. I replace the butter with more olive oil or a dairy-free butter substitute.
Can I use other vegetables?
Absolutely. Broccoli, snap peas, or zucchini all work well in this stir-fry.
What should I serve it with?
I love it over rice, quinoa, or garlic noodles. It’s also great on its own for a low-carb meal.
Conclusion
Garlic butter shrimp stir-fry with asparagus and mushrooms is one of those go-to recipes that’s easy, healthy, and full of bold flavors. Whether I’m making it for a quick dinner or prepping meals ahead for the week, it’s always a hit—and it only takes one pan. This is simple comfort food that still feels fresh and satisfying.
Print
Garlic Butter Shrimp Stir-Fry with Asparagus and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéed / Stir-Fry
- Cuisine: American / Asian-Inspired
- Diet: Gluten Free
Description
This garlic butter shrimp stir-fry with asparagus and mushrooms is a quick and flavorful one-pan dinner ready in under 30 minutes. Juicy shrimp, tender-crisp asparagus, and savory mushrooms are tossed in a rich garlic butter sauce—perfect for a healthy, satisfying meal on its own or served over rice, noodles, or cauliflower rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms (cremini or button), sliced
- 3–4 garlic cloves, minced or smashed
- 2 tablespoons unsalted butter (plus more as needed)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- Lemon wedges (for serving, optional)
- Optional: grated Parmesan or chopped parsley for garnish
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook 1–2 minutes per side until just pink. Remove shrimp and set aside.
- In the same skillet, add another tablespoon of butter if needed. Add mushrooms and cook for 4–5 minutes until browned.
- Add asparagus and sauté for 3–4 minutes, until tender-crisp.
- Return the cooked shrimp to the skillet and toss everything together. Cook for 1 more minute to heat through.
- Adjust seasoning as needed and serve hot with lemon wedges and optional toppings.
Notes
- For added flavor, splash in a bit of chicken broth during the veggie sauté.
- Make it a full meal by serving over rice, quinoa, or garlic noodles.
- Don’t overcook the shrimp—remove them once they’re opaque and pink.
