Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
14
votes
Shrimp and Asparagus Skillet
Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
seafood, shrimp, skillet
Servings:
4
people
Author:
Jessica Gavin
Ingredients
1
pound
shrimp peeled and deveined
16/20 count size
½
teaspoon
kosher salt
¼
teaspoon
black pepper
3
tablespoons
extra virgin olive oil
divided
1
tablespoon
lemon juice
½
teaspoon
lemon zest
1
tablespoon
minced garlic
¼
cup
chopped shallots
¼ -inch dice
1
pound
asparagus spears
3 cups cut spears
1
cup
cherry tomatoes
cut in half
Lemon wedges
for serving
Instructions
In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
Add the tomatoes and saute for 1 minute.
Add the shrimp back to the pan, cook until warmed through, 1 minute.
Season shrimp and asparagus skillet with salt and pepper.
Serve immediately with lemon wedges.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
12
g
|
Protein:
26
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.01
g
|
Cholesterol:
183
mg
|
Sodium:
435
mg
|
Potassium:
705
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1045
IU
|
Vitamin C:
29
mg
|
Calcium:
122
mg
|
Iron:
4
mg