Ingredients
Scale
1 pound large shrimp (peeled and deveined)
1 bunch asparagus (trimmed and cut into bite-sized pieces)
4 cloves garlic (minced)
1 lemon (juice and zest)
2 tablespoons olive oil
1 tablespoon plant-based butter alternative (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons freshly chopped parsley (for garnish)
Instructions
- Rinse shrimp, pat dry, and season with salt and pepper. Trim asparagus and cut into pieces.
- Heat 1 tbsp oil in a large skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant.
- Increase heat to medium-high. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
- Add remaining oil to skillet. Add asparagus and cook 3-4 minutes until tender-crisp.
- Return shrimp to skillet. Add lemon juice, zest, and optional butter alternative. Toss and cook 1-2 more minutes.
- Garnish with parsley and optional red pepper flakes. Serve immediately.
Notes
- For best results, use wild-caught shrimp and fresh lemon juice. Do not overcrowd the pan when cooking shrimp. To make it saucier, add a splash of vegetable broth with the lemon juice.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
- Diet: Gluten-Free, Pescatarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg