Description
A quick and healthy Lemon Garlic Shrimp and Asparagus recipe that combines tender shrimp and crisp asparagus sautéed with garlic, fresh lemon zest, and juice. Perfect for a low-carb, gluten-free, and dairy-free Mediterranean-inspired weeknight dinner.
Ingredients
Scale
Seafood and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Seasonings and Extras
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the asparagus and cook for 3–4 minutes until crisp-tender. Remove from the skillet and set aside.
- Sauté the garlic and shrimp: Add the remaining olive oil to the skillet, then add the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it. Add the shrimp, seasoning with salt, black pepper, and red pepper flakes if using. Cook the shrimp for 2–3 minutes per side until they turn pink and opaque.
- Combine and finish: Return the cooked asparagus to the skillet with the shrimp. Add the lemon zest and juice, then toss everything together to combine. Cook for 1–2 more minutes to heat through and let the flavors meld.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Pairs well with rice, quinoa, or pasta.
- Make it low-carb by serving the shrimp and asparagus on their own or with cauliflower rice.
- Adjust red pepper flakes to your preferred level of spiciness or omit for a milder dish.
