Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and minced garlic; sauté until fragrant, about 30 seconds.
- Add the asparagus and cook for 3-4 minutes until tender but still crisp.
- Return the shrimp to the skillet, add lemon juice and zest, and toss to combine. Season with salt and pepper.
- Garnish with chopped parsley and serve immediately.
Notes
- You can add a pinch of red pepper flakes for some heat.
- Serve with rice or crusty bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Sautéing, Stir-frying
- Cuisine: Mediterranean
- Diet: Gluten-Free, Keto-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 290 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 210mg