Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 lemons, juiced and zested
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add shrimp and cook until pink, about 3-4 minutes.
- Push shrimp to one side of the skillet and add asparagus to the other side.
- Sauté asparagus for 3-4 minutes until crisp-tender.
- Squeeze lemon juice over the shrimp and asparagus, zest lemons on top.
- Season with salt and pepper, then garnish with chopped parsley.
- Serve hot with extra lemon wedges if desired.
Notes
- For added flavor, sprinkle red pepper flakes during cooking.
- This dish pairs well with rice or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stir-fry, sauté
- Cuisine: Seafood
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 165mg