Description
Lemon Shrimp & Asparagus Skillet – This one pan lemon shrimp with asparagus is a weeknight wonder! Done in a flash with lots of bright flavor. (Gluten-Free, Paleo, Whole30, Low-Carb)
Ingredients
Scale
- 1 lb. shrimp, peeled and deveined (tails removed, ideally)
- 1 clove garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8-1/4 tsp. red pepper flakes
- 3 Tbsp. olive oil, ghee, or butter
- 1 shallot, minced
- 1 bunch (12-16 oz.) asparagus, trimmed and cut into 2 inch sections
- 1-2 tsp. lemon zest
- 2-3 Tbsp. fresh lemon juice
- 1-2 Tbsp. fresh parsley, minced
Instructions
- Season The Shrimp. In a medium bowl, combine shrimp, garlic, salt, pepper, and red pepper flakes. Stir to combine well so the seasoning is evenly distributed.Set aside for a minute while you cook your asparagus.
- Cook The Veggies. Heat 2 Tbsp. olive oil, butter, or ghee in a large skillet over medium-high heat. Add shallot and asparagus and sauté until lightly browned and tender, about 3 to 5 minutes. Remove veggies from the pan and set aside on a clean plate or platter for a moment.
- Cook The Shrimp & Assemble The Dish. Add remaining 1 Tbsp. oil/butter/ghee to the pan and add your seasoned shrimp. Cook the shrimp just 1-2 minutes per side, or until cooked through. Return asparagus to the pan and stir to heat through (watch the shrimp so it doesn’t overcook).
- Garnish with lemon zest & a squeeze of lemon juice. Sprinkle with fresh parsley and serve warm. Store leftovers in an airtight container in the fridge 1-2 days.
Notes
HOW TO COOK YOUR SHRIMP PERFECTLY.
Overcooked shrimp has a rubbery texture that’s pretty unappetizing. Here are a few things to look for when cooking shrimp so it’s perfectly done, but not overcooked:
- WATCH THE COLOR. The easiest indicator for me when cooking shrimp is looking at the color. Most shrimp goes from a translucent blue/grey when raw to an opaque pink/white when cooked. As soon as the shrimp goes opaque and takes on that peachy pink, it’s time to flip it!
- KEEP AN EYE ON THE TIME. Shrimp cooks quickly, and depending on the size of your shrimp, it can cook in just 1-2 minutes per side. Stay close and keep an eye on it.
- PAY ATTENTION TO SIZE. I used large shrimp (31/35 count), so my shrimp cooked in about 1 minute per side. If you’re using smaller shrimp, yours can cook even faster! If you use jump shrimp that are larger, it might take closer to 2 minutes)
- Prep Time: 10 mintues
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 Recipe
- Calories: 209
- Sugar: 3.2 g
- Sodium: 431.4 mg
- Fat: 9.4 g
- Saturated Fat: 5.6 g
- Carbohydrates: 7.6 g
- Fiber: 3 g
- Protein: 25.8 g
- Cholesterol: 205.4 mg