Quick Lemon Garlic Shrimp & Asparagus Dinner (Print Version)
Lemon garlic shrimp and asparagus cooked quickly for a healthy, flavorful weeknight meal. This easy recipe is perfect for busy evenings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 17 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Seafood & Spring Greens
01 -
1 1/2 lbs large shrimp, peeled and deveined, tails on or off
02 -
1 lb asparagus spears, trimmed
→ Zesty Garlic Infusion
03 -
1 large lemon, zested and juiced (about 3 tbsp juice)
04 -
4 cloves garlic, minced
05 -
1/2 tsp red pepper flakes (optional)
06 -
1/2 tsp dried oregano
07 -
1/4 cup low-sodium chicken or vegetable broth
→ Sauté Essentials
08 -
3 tbsp extra virgin olive oil
09 -
1 tbsp unsalted butter
10 -
1/2 tsp kosher salt, plus more to taste
11 -
1/4 tsp freshly ground black pepper, plus more to taste
→ Fresh Finish
12 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Trim 1 lb asparagus spears. Peel and devein 1.5 lbs large shrimp. Mince 4 cloves garlic. Zest and juice 1 large lemon. Chop 1/4 cup fresh parsley for garnish. This ensures everything is ready for your Quick Lemon Garlic Shrimp & Asparagus Recipe.
02 -
In a medium bowl, toss the 1.5 lbs large shrimp with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and half of the 1 large lemon's zest. This pre-seasoning enhances the flavor of your Quick Lemon Garlic Shrimp & Asparagus Recipe.
03 -
Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the 1 lb asparagus spears and cook for 3-4 minutes, stirring occasionally, until tender-crisp. Remove asparagus from the skillet and set aside.
04 -
Add the remaining 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter to the hot skillet. Add the seasoned 1.5 lbs large shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside with the asparagus.
05 -
Reduce heat to medium. Add the 4 cloves minced garlic, 1/2 tsp red pepper flakes (optional), and 1/2 tsp dried oregano to the skillet. Sauté for 30 seconds until fragrant. Deglaze with 1/4 cup low-sodium chicken or vegetable broth and the 1 large lemon's juice.
06 -
Return the cooked 1.5 lbs large shrimp and 1 lb asparagus spears to the skillet. Toss gently to coat everything in the lemon-garlic sauce. Cook for 1 minute more to heat through. Taste and adjust 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper as needed for your Quick Lemon Garlic Shrimp & Asparagus Recipe.
07 -
Transfer the Quick Lemon Garlic Shrimp & Asparagus Recipe to serving plates. Garnish generously with 1/4 cup fresh parsley, chopped. Serve immediately and enjoy this vibrant, flavorful meal.
# Notes:
01 -
Don't overcrowd the pan when cooking shrimp or asparagus; cook in batches if necessary to ensure even browning and prevent steaming.
02 -
No fresh lemon? Use 3 tbsp bottled lemon juice, but omit the zest. For a different herb, try fresh dill or chives instead of parsley.
03 -
This dish is fantastic on its own, but also pairs wonderfully with quinoa, couscous, or a light pasta for a more substantial meal.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
# Tools You'll Need:
01 -
large skillet
02 -
cutting board
03 -
chef's knife
04 -
measuring spoons
05 -
measuring cups
06 -
tongs
# Nutrition Facts (Per Serving):
Calories: 335 kcal
Total Fat: 17 g
Total Carbohydrate: 7 g
Protein: 37 g