Grilled Shrimp with Asparagus
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under half an hour and tastes like you spent way more effort than you actually did. The shrimp and asparagus are a classic pairing, and I love how the garlic and lemon brighten everything up. Asparagus is packed with vitamins and fiber, so you're getting something really nutritious on your plate too. The best part? Everything cooks on the grill, which means minimal cleanup and maximum flavor. Trust me, your family will be asking for seconds.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgfresh asparagus(trimmed)
- 4 clovesgarlic(minced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsbutter
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpanko breadcrumbs
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the shrimp dry with paper towels to ensure they cook evenly and develop a nice sear.
Tip: Dry shrimp will caramelize better and won't stick to the grill grates.
- 2
In a small bowl, combine minced garlic, 3 tablespoons olive oil, lemon juice, red pepper flakes, salt, and black pepper. Divide this marinade in half, reserving one portion for finishing.
Tip: Keeping half the marinade raw prevents cross-contamination with raw shrimp.
- 3
Toss the shrimp with one half of the marinade and let sit for 5-10 minutes while you prepare the asparagus.
Tip: Don't marinate longer than 15 minutes or the acid will begin to cook the shrimp.
- 4
Toss the asparagus spears with 2 tablespoons olive oil, a pinch of salt, and black pepper in a separate bowl.
Tip: Light coating prevents sticking and promotes even grilling.
- 5
Oil your grill grates with a folded paper towel dipped in oil. Place asparagus perpendicular to the grates and grill for 5-6 minutes, turning halfway through until lightly charred and tender-crisp.
Tip: Arrange thinner spears together so they cook at the same rate as thicker ones.
- 6
Push the asparagus to the side of the grill and add shrimp in a single layer. Grill for 2-3 minutes per side until pink and opaque throughout.
Tip: Shrimp cooks quickly; overcooking makes them tough and rubbery.
- 7
While shrimp finishes cooking, toast panko breadcrumbs in a small skillet over medium heat for 2 minutes, stirring constantly. Remove from heat and mix with fresh parsley and lemon zest.
Tip: Toasting adds nutty flavor and creates a pleasant textural contrast.
- 8
Transfer grilled shrimp and asparagus to a serving platter. Drizzle with reserved raw garlic marinade and the melted butter. Sprinkle with toasted breadcrumb mixture and serve immediately with fresh lemon wedges.
Tip: The raw marinade adds bright, fresh flavor that complements the charred notes from grilling.
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