Lemon Shrimp and Asparagus plated

Lemon & Garlic Shrimp with Asparagus

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My son is always asking for shrimp for dinner. It’s his absolute favorite meal and unfortunately, it’s not the cheapest 🙂 Yet, for a special treat the other night, my husband and I decided to make him a yummy shrimp dinner.

This recipe actually belongs to a dear family member who spoils us with her cooking every time we visit. She is an expert at throwing things together quickly, and this shrimp dish is one of her gems. This was our first time trying it in our household, and it was a huge hit!

My kids also loved helping. They loved seeing the shrimp change color as it cooked, and we actually prepared the shrimp with their peels on, so the kids got to peel the shrimp themselves at the dinner table. This made dinner a little more interesting for the kiddos!

Oh, and as a bonus, there was plenty of sauce leftover, so we all enjoyed dipping our bread into the lemon-garlic-shrimp sauce. Super delicious!


Have picky eaters?

    🍅Sauce on the side! Don’t pour the lemon garlic sauce over the shrimp unless you know your kids will dig it. A good way to get them to try it is to have them dip their bread into it, and take it from there.

    🍅Make a face! Make a face with the asparagus sauce on your kid’s plate. Make 2 dollops for eyes and use a knife to draw a mouth underneath.

    🍅Play with your food! Kids can really get into the shrimp peeling, so make it fun and interactive. Encourage your kids to rebelliously play with their food 🙂


Make the meal fit your dietary lifestyle!

    🍅Make it Gluten Free! Simply swap the bread for your favorite gluten-free loaf. And make sure your stock is gluten free.

    🍅Make it Dairy Free! Replace the butter in the recipe with a non-dairy alternative. I’ve always been a big fan of Natural Balance. Bonus: it’s also vegan.

Note: This post contains affiliate links.

Lemon & Garlic Shrimp with Asparagus
Total Time
28 mins
Servings: 6
  • 2 lbs shrimp, shells on (fresh or frozen, deveined)
  • 1/2 cup butter, salted (1 stick)
  • 2 T olive oil
  • 3 cloves garlic (minced)
  • 1/2 cup chicken broth/stock
  • 4 large lemons, juiced and strained (or 1/2 cup of lemon juice)
  • 2 bay leaves
  • 1 T Italian seasoning
  • 1 t oregano
  • 1 t red pepper flakes (optional)
  • 1 loaf bread (french, ciabatta or sourdough, for dipping into sauce)
  • 1 T olive oil
  • 1-2 bunches asparagus (cleaned and ends snipped)
  • 1/4 t salt (or, to taste)
  • 1/8 t black pepper (or, to taste)
  • 3 T mayonnaise
  • 1 T whole grain mustard (coarse-grained)
  • 1/8 t paprika
  1. If shrimp is FROZEN, place shrimp into a large bowl in a clean kitchen sink. Fill the bowl to the brim with ice cold water and then let the shrimp thaw for 15 mins. Strain. If shrimp is FRESH, simply rinse the shrimp before cooking.

  2. Heat butter and oil in a med/lg frying pan on low heat until butter has melted. Add garlic and sauté for a few mins. Pour in the chicken broth, lemon juice, bay leaves and seasonings, and stir together. 

  3. Increase heat to medium and stir in shrimp. Cover the pan with a lid and cook until shrimp turns pink, about 5 mins. Stir occasionally, flipping over the shrimp if they're only cooking on one side. Remove shrimp from pan with slotted spoon, and place in a bowl. Gather sauce from the shrimp pan into a separate, small bowl.

  1. Meanwhile, heat oil in a medium-sized frying pan on med/high heat. Place the asparagus in the pan and brown slightly, turning often, for 5-10 mins. Sprinkle with salt and pepper, and remove from heat.

  2. In a small bowl, mix together the mayo, mustard and paprika for the asparagus dipping sauce.


Serve shrimp, asparagus and bread on a plate. Pour lemon-garlic sauce atop shrimp. Peel off the shrimp shells (you may want to provide small bowls for discarded shells). Dip bread into the lemon-garlic sauce. Note: Kids may love peeling the shrimp themselves!

We recommend that all meals for children be served with milk.

Lemon Shrimp and Asparagus plated

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