Description
A quick and healthy shrimp and asparagus skillet dish, perfect for a low-fat meal.
Ingredients
Scale
- 1 lb (16/20-count) jumbo shrimp, peeled and deveined
- 1 bunch asparagus (3/4 – 1 lb), ends trimmed and cut into 2-inch (5 cm) pieces
- 1 shallot or small onion, chopped
- 1 lemon, zested and sliced (half lemon juice used in cooking; remaining half sliced for serving)
- 4 cloves garlic, pressed or minced
- 3 Tablespoons (45 ml) extra virgin olive oil, divided
- Old Bay seasoning, to taste
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Step 1: Pat shrimp very dry using paper towels. This step is essential to achieve a good sear because wet shrimp tend to steam rather than brown. Season both sides of the shrimp with Old Bay seasoning and set aside.
- Step 2: Heat 1 tablespoon (15 ml) of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add the shrimp in a single layer to the hot skillet. Cook for 2-3 minutes on one side until the shrimp start to turn pink and opaque, then flip and cook another 2-3 minutes until shrimp are curled slightly and fully opaque. Remove shrimp from skillet and place on a plate; set aside.
- Step 4: Add the remaining 2 tablespoons (30 ml) of olive oil to the skillet. Add the asparagus pieces and chopped shallot. Season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until asparagus is bright green and crisp-tender (testing by piercing a piece with a fork should encounter slight resistance but not mushy).
- Step 5: Stir in the minced garlic and sauté for 1 more minute. Be sure to stir frequently and watch closely to prevent garlic from burning; it should turn golden and become fragrant.
- Step 6: Return the cooked shrimp to the skillet. Add the lemon zest and squeeze the juice of approximately half the lemon over the mixture (adjust according to lemon size). Toss gently by lifting and turning ingredients to coat shrimp and vegetables evenly. Warm everything together for about 1 minute.
- Step 7: Spoon the shrimp and asparagus mixture into serving bowls. Sprinkle chopped fresh parsley on top. Slice the remaining lemon half into wedges and serve alongside each bowl for added brightness.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight and heat up to 2 days.
- Refrigeration: Store in an airtight container at 40°F (4°C) or below for up to 3 days. Reheat gently before serving.
- Freezing: Store in freezer-safe container or bag at 0°F (-18°C) up to 2 months. Thaw in the refrigerator before reheating.
- Shrimp browning improves when shrimp are well dried; if shrimp feel slimy, rinse under cold water and dry thoroughly.
- Snap asparagus at the natural break point to discard woody stems and ensure tenderness.
- To avoid overcooked shrimp, reduce heat to medium and check after about 2 minutes per side; shrimp are done when opaque and slightly firm.
- Add garlic last because garlic cooks quickly; watch for a golden color to avoid burning which produces bitterness.
- Boost seasoning by adding an extra 1/4 teaspoon salt or more Old Bay seasoning during the last minute of cooking if needed.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg