Shrimp and Asparagus Skillet
Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.
Servings: 4 servings
Ingredients
- 1 pound peeled and deveined shrimp about 16-20 shrimp
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon minced garlic
- ¼ cup minced shallots
- 1 bunch trimmed asparagus cut into 2-inch pieces
- 1 cup halved cherry tomatoes
- lemon wedges for serving
Instructions
- In a medium bowl, combine 1 pound peeled and deveined shrimp,½ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon of the 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon lemon zest, and 1 tablespoon minced garlic.
- Heat a large 12-inch skillet over medium heat and add 1 tablespoon of the reserved 2 tablespoons olive oil. Once the oil is hot add ¼ cup minced shallots to the skillet. Stir and cook until tender and fragrant, about 1 minute.
- Add the shrimp in one even layer to the skillet. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through, about 1 minute. Transfer to a clean plate.
- Add the remaining 1 tablespoon of olive oil to the skillet. Once hot, add 1 bunch trimmed asparagus cut into 2-inch pieces and cook until crisp-tender, about 3 to 4 minutes. Add 1 cup halved cherry tomatoes and cook for 1 minute.
- Add the shrimp back to the skillet and cook for about 1 minute, just until it's heated through. Season with salt and pepper to taste.
- Serve immediately with lemon wedges.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 942mg | Potassium: 525mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 3mg
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