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Quick Lemon Pepper Shrimp & Asparagus

August 27, 2019 | Author: Ashley McCrary
Lemon Pepper Shrimp and Asparagus

This meal is such a lifesaver for those busy weeknight dinners. I also love cooking this recipe on the weekends when I don’t feel like standing in the kitchen for hours. This Lemon Pepper Shrimp and Asparagus is bursting with a ton of flavor and can be whipped up in 15 minutes or less.

Lemon Pepper Shrimp and Asparagus

To mix things up, I love adding shrimp to the menu. It gives us a break from the usual ground beef and chicken recipes. This Lemon Pepper Shrimp is not only flavorful, but it is a super healthy. I am positive that the whole family will love this dish.

Lemon Pepper Shrimp and Asparagus

First, I love that this Lemon Pepper Shrimp and Asparagus is Whole30, Keto, Paleo and Gluten-Free. Second, the lemon pepper seasoning I came up with is not only super easy, but, in my opinion, it tastes better than store-bought.

Lemon Pepper Shrimp and Asparagus

For the lemon pepper seasoning I use olive oil, lemon zest and juice, onion and garlic powder, along with kosher salt and pepper. I simply mix all of these ingredients into a bowl until combined. I not only use this on shrimp, but I love adding it to a chicken breast or cod.

Lemon Pepper Shrimp and Asparagus

In my opinion, the best shrimp to buy is the Members Mark brand that is deveined and peeled at Sam’s Club. If you are wanting to save money, one of my main tips is buying meat in bulk and storing in the freezer. There is good news, shrimp thaws in no time at all and serves as a quick and delicious protein option.

Lemon Pepper Shrimp and Asparagus

How do you get the asparagus so green for this Lemon Pepper Shrimp and Asparagus recipe?

Blanching is my favorite way to cook asparagus because not only is it a fast method, but it also deliverers crisp and green asparagus every single time. Blanching is a cooking process where a vegetable is scalded in boiling water the removed to halt the cooking process. This type of cooking allows the veggies to keep their bright color and clean taste.

How do you cook the shrimp to where it doesn’t get chewy?

Shrimp can become extremely chewy if it is overcooked. The reason I love shrimp so much is because it cooks super fast. My favorite way of cooking shrimp is sauteing in a skillet with ghee over high heat. You only have to cook for 2 minutes on each side. If you cook any longer, it may become chewy. To determine if it is done, it should be pink on both sides.

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Lemon Pepper Shrimp and Asparagus

Lemon Pepper Shrimp Sheet Pan

Quick and easy Lemon Pepper Shrimp and Asparagus that can be whipped up in 15 minutes or less. Take back your weeknights with this Whole30, Paleo and Keto recipe.

  • Total Time: 15 minutes
  • Yield: 23 people 1x



Lemon Pepper Shrimp

  • 1 lb peeled and deveinded shrimp (thawed)
  • 1 tbsp ghee
  • 3 tbsp olive oil
  • 1 large lemon (zested)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 tsp cracked pepper
  • 1 tsp lemon juice

Blanched Asparagus

  • 1 lb asparagus
  • 1 1/2 tsp kosher salt
  • 8 cups water
  • 2 tbsp olive oil (for drizzle)
  • Fresh lemon juice and salt/pepper to taste for garnish


  1. Add the olive oil, lemon zest, lemon juice, garlic powder, onion powered, kosher salt and pepper to a bowl. Mix together until combined.
  2. Transfer the thawed shrimp to a large bowl along with the lemon pepper mixture. With your hands, mix the shrimp and seasoning together until the shrimp is completely coated.
  3. Heat 1 tbsp of ghee in a large skillet over medium-high heat.
  4. Add the coated shrimp to the hot pan and cook for about 2 minutes on each side, turning once, until shrimp is pink and cooked through.
  5. Meanwhile, heat a large pot with 8 cups of water over high heat. Trim the ends off the asparagus using a sharp knife.
  6. Season the asparagus with 1 1/2 tsp of kosher salt. Once the water is boiling, add the asparagus; boil until tender, 3 minutes.
  7. Carefully remove the asparagus with tongs and immediately transfer to a big bowl of ice water for 1 minute to stop the cooking process. Blanching them like this will make them crisp and green. After a minute, transfer to a towel and pat dry. (You can also saute in a hot skillet after this step, but I love eating them just like this. They are so crisp and fresh)
  8. Place desired amount of asparagus on a plate and cover with the lemon pepper shrimp.
  9. Squeeze fresh lemon juice, drizzle with a little olive oil and season with salt and pepper to taste.


  • If you do not want to blanch the asparagus, feel free to add this to the sheet pan with the shrimp. This can easily turn into a one pan dish if desired. 
  • You can also steam the asparagus as a cooking option.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Main Dish
  • Cuisine: American


  • Serving Size: 1/3 of recipe
  • Calories: 399
  • Sugar: 3.6
  • Fat: 28.3
  • Carbohydrates: 9.8
  • Fiber: 3
  • Protein: 32.2
  • Cholesterol: 253

Keywords: sheet pan, shrimp, Whole30, Keto, Paleo

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

5 thoughts on "Quick Lemon Pepper Shrimp & Asparagus"

  1. Nicole says:

    Thanks for the recipe and dinner idea! Made this last night for my husband and myself. Super easy to make and delicious. I also plan on cooking my asparagus this way from now on. It came out perfect!

    1. Ashley McCrary says:

      YAY! I am so happy to hear that you loved this recipe.

  2. Amy says:

    This is a crowd favorite at my house! Whenever I tell my kids we are having shrimp, they immediately say, “please let it be the lemon shrimp!” Thank you for such a quick and fresh recipe.

    1. Ashley McCrary says:

      So happy it is a hit with the entire family. Thank you Amy

  3. Tara says:

    Shrimp couldn’t be any easier and it was so delicious! Didn’t do asparagus bc store was out but just swapped w other veggies.


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

(AD) It's back-to-school season and @naturesownbread is hosting a giveaway. Head over to their page for a chance to win your own Nature’s Own bento box and words of affirmation stickers to celebrate your little ones. ##GoodnessStartsWithMe

✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

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Follow @healthylittlepeach for more recipes, tips and tricks! 

These easy, low carb Egg and Sausage Muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to to purchase. #EatConfidently
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Combine everything in a mason jar and blend together with an immersion blender until combined. 
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 

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