Shrimp asparagus skillet (Print Version)
# Ingredients:
01 -
1 lb shrimp (peeled, deveined, size 16/20).
02 -
1/2 teaspoon kosher salt.
03 -
1/4 teaspoon black pepper.
04 -
3 tablespoons extra virgin olive oil (split).
05 -
1 tablespoon fresh lemon juice.
06 -
1/2 teaspoon lemon zest.
07 -
1 tablespoon minced garlic.
08 -
1/4 cup diced shallots.
09 -
1 lb asparagus, trimmed and chopped into 2-inch pieces.
10 -
1 cup cherry tomatoes, halved.
11 -
Lemon wedges for serving.
# Instructions:
01 -
Toss shrimp in a medium bowl with lemon zest, salt, pepper, 1 tablespoon of olive oil, lemon juice, and garlic.
02 -
Trim off tough ends from asparagus and slice into 2-inch sections.
03 -
In a 12-inch skillet on medium heat, warm 1 tablespoon of olive oil. Stir in the shallots and cook for about a minute until soft and fragrant.
04 -
Spread the shrimp across the skillet in one layer. Let them cook undisturbed for 2 minutes, flip, then cook for another minute. Take them out and set aside.
05 -
Heat the skillet with 1 tablespoon olive oil. Drop in the asparagus and stir-fry for 3 to 4 minutes until tender and crisp.
06 -
Stir in the halved cherry tomatoes and cook for one more minute.
07 -
Put the shrimp back into the pan and warm through for another minute.
08 -
Season with a pinch of salt and pepper and serve right away with lemon wedges.
# Notes:
01 -
A quick and tasty option great for a light meal.
02 -
Packed with protein, this makes a healthy dinner choice.