Grilled Shrimp and Asparagus Skewers with Lemon Herb Dipping Sauce

May in Tampa Bay is the beginning of grill season. The evenings are warm, the Gulf shrimp are running, and dinner shouldn't take an hour. These skewers are built for exactly that moment. Shrimp and asparagus go on the grill together, come off together, and the lemon herb dipping sauce takes about two minutes to mix.

Four protein servings per serving, under half a tsp of sugar, and the kind of meal that feels like summer without veering off your program. Asparagus is one of the most nutrient-dense vegetables on the approved list at 0.4 tsp sugar per cup and it chars beautifully alongside shrimp at high heat.

Keep the skewers coming all month. This one doesn't get old.

Ready to build a nutrition plan around real food? Schedule a consultation with Dr. Lara's team at (727) 446-3021.

Ingredients

Skewers

• 12 oz large Gulf shrimp, peeled and deveined (about 16–20 count)
• 1 bunch asparagus (approximately 12 spears), woody ends trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4–6 skewers (if wooden, soak in water 20 minutes before grilling)

Lemon Herb Dipping Sauce

• 3 tablespoons light mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, finely chopped
• 1 small garlic clove, minced
• 1/4 teaspoon sea salt
• Pinch of black pepper

Directions

1. If using wooden skewers, soak in water for at least 20 minutes. Preheat grill or grill pan to medium-high heat.
2. Toss shrimp and asparagus with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Thread shrimp and asparagus alternately onto skewers — one shrimp, one asparagus piece, repeat.
4. Stir together mayonnaise, lemon juice, lemon zest, parsley, garlic, salt, and pepper in a small bowl. Set aside.
5. Grill skewers 3–4 minutes per side until shrimp are pink and slightly charred and asparagus is tender with grill marks. Do not overcook — shrimp become rubbery quickly.
6. Transfer to a plate and serve immediately with lemon herb dipping sauce on the side.

Nutritional Information

• Protein: 4 servings per serving (approximately 32–34g protein)
• Sugar: Approximately 0.4 tsp per serving (from asparagus — no added sugar)
• Calories: Approximately 280 per serving
• Fat: 14g (primarily from olive oil and mayonnaise)
• Total Carbohydrates: 6g per serving
• Fiber: 2g per serving

Meal Prep Tips

The dipping sauce can be made up to 3 days ahead and refrigerated. Shrimp and asparagus can be threaded onto skewers and stored covered in the refrigerator up to 4 hours before grilling. Don't season until just before cooking — salt draws moisture out of shrimp and softens the asparagus.

Variations

• Add vegetables: Thread in halved cherry tomatoes or mushroom caps between the shrimp and asparagus.
• Spice it up: Add 1/4 teaspoon cayenne to the seasoning mix.
• Protein swap: Sea scallops work equally well — grill 2 minutes per side only.
• Dairy-free sauce: Replace mayonnaise with dairy-free mayo or two tablespoons olive oil whisked with lemon juice and herbs.

Serving Suggestions

Serve over a bed of mixed greens or alongside sautéed spinach for a complete plate. These skewers also work well as an appetizer for outdoor entertaining — double the recipe and arrange on a platter with the dipping sauce in the center. Gulf shrimp are at their best fresh from Tampa Bay fish markets in May.