Shrimp and Asparagus Skillet
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
223 kcal
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Course
Main Course, Dinner
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Cuisine
American
Shrimp and Asparagus Skillet
Description
Shrimp and Asparagus Skillet is a straightforward sautéed seafood and vegetable dish featuring peeled, deveined shrimp seasoned with salt, pepper, fresh lemon juice, lemon zest, and garlic. The shrimp is cooked briefly in olive oil to maintain its juiciness and lightly seared texture. In the same skillet, asparagus cut into pieces is cooked until crisp-tender, then combined with halved cherry tomatoes for a pop of sweetness. The shrimp is returned to the pan just to reheat through.
The flavor profile is fresh and light, highlighted by the lemon and garlic, while the shallots provide aromatic depth. The vegetables provide textural contrast and natural sweetness.
This skillet is ideal as a quick protein-rich dinner served on its own, with rice, or with crusty bread to soak up any juices. Lemon wedges served alongside reinforce the bright citrus notes.
Ingredients
- 1 pound Shrimp about 16-20 shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- 1 tablespoon garlic minced
- ¼ cup shallot minced
- 1 bunch asparagus trimmed, cut into 2-inch pieces
- 1 cup cherry tomato halved
- lemon for serving, wedges
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 942mg | 39% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1243IU | 25% |
| Vitamin C | 28mg | 31% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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