Lemon Garlic Shrimp with Asparagus (AIP, Paleo, Whole30)
When you think of garlic and lemon on shrimp, you immediately go to the classic shrimp scampi, and this recipe has all of those flavors, just without the butter. Think of this as a lighter, dairy-free shrimp scampi that also works well if you’re following AIP, Paleo or Whole30. This is the dinner I reach for as soon as asparagus season rolls around. The asparagus cooks until crisp-tender, the shrimp take just a few minutes, and everything cooks in one pan for easy cleanup. It’s simple and fresh, the kind of easy dinner that fits perfectly between late spring and the hottest days of summer.
How this lemon garlic shrimp recipe fits AIP, Paleo and Whole30
This recipe is fully compatible with AIP, Paleo and Whole30 with no ingredient swaps needed. Even though it has all the bright garlic, lemon and savory flavors you’d expect from a classic shrimp scampi, it stays completely dairy-free while still feeling decadent and doable. If you prefer to use avocado oil for higher-heat cooking and searing, you can make that adjustment easily.
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Start with just a little bit of light prep. Zest and juice one or two lemons until you’ve measured a tablespoon of zest and a quarter-cup of juice. Then quarter another lemon so you’ll have some for garnish and to squeeze over the platter.
Then, season the shrimp with a bit of granulated onion powder and salt. I’m using jumbo shrimp, the 16/20 size, which means there are around 16-20 shrimp per pound, and they’re peeled and deveined. I like this size because they sear in a hot pan and begin to brown before they overcook. I do keep the tails on for this recipe, but if you prefer to remove them, that works, too.
Heat olive oil in a large skillet and toss in the asparagus, some of the minced garlic and season with salt. Toss them a few times and let them cook for just about 5 minutes, depending on the size of the stalks. I like them bright green and crisp-tender, or just a little bit toothsome. Check them for seasoning, then transfer the asparagus over to a serving platter.
Add a little more olive oil to the same pan, and half of the remaining garlic, so that you can cook the shrimp in batches. Let them sear for one to two minutes on each side, then remove them to a plate and finish cooking the second batch with the last of the minced garlic and a little more olive oil if needed.
With all of the shrimp held aside, reduce the heat and deglaze the pan with the lemon juice, scraping up all of the brown bits. Then, add the shrimp back in the pan and toss with the pan juices plus the lemon zest at just the last minute. It will smell so lemony and fragrant.
Pile all of the shrimp on the platter next to the asparagus, top with a handful of fresh parsley and tuck lemon wedges in for squeezing.
Bright, lemony, and easy enough for a weeknight, this dairy-free shrimp scampi feels right at home on a warm spring or summer evening outside.
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Lemon Garlic Shrimp and Asparagus FAQ
Lemon Garlic Shrimp with Asparagus (AIP, Paleo, Whole30)
Ingredients
- 3 lemons
- 2 lb jumbo shrimp (size 16/20), peeled and deveined
- 2½ tsp Kosher salt, divided
- 1 tsp onion powder
- 2 tbsp olive oil, divided
- 2 bunches asparagus, about 1½ lb, trimmed
- 5 cloves garlic, minced (about 2 tbsp), divided
- Chopped fresh parsley, for garnish
Instructions
- Zest and juice 1 to 2 lemons as needed to yield a tablespoon of zest and ¼ cup of juice. Quarter the remaining lemon and set aside.
- In a large bowl, toss the shrimp with 1½ teaspoons Kosher salt and the onion powder. Set aside.
- In a large skillet over medium-high heat, heat a tablespoon olive oil. Add the asparagus, one-third of the garlic, and the remaining teaspoon Kosher salt. Cook, tossing occasionally, until the asparagus is crisp-tender, about 5 minutes. Season to taste. Transfer to a serving platter.
- In the same skillet, cook the shrimp in batches. Add half of the remaining olive oil and half of the remaining garlic, then add half of the shrimp in a single layer. Cook until the shrimp are pink and opaque, about 1 to 2 minutes per side. Transfer the shrimp to a plate and repeat with the remaining olive oil, garlic, and shrimp.
- With all of the shrimp set aside, reduce the heat and deglaze the skillet with the lemon juice, scraping up any browned bits from the bottom of the pan. Return the shrimp and any accumulated juices to the skillet and toss with the lemon zest until coated. Season to taste.
- Transfer the shrimp to the serving platter alongside the asparagus. Top with parsley and tuck the lemon wedges around the platter for squeezing.
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