Gluten-Free, Paleo & Whole30-Friendly)
1 lb. shrimp, peeled and deveined (tails removed, ideally)
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1/8–1/4 tsp. red pepper flakes
3 Tbsp. olive oil, ghee, or butter
1 shallot, minced
1 bunch (12-16 oz.) asparagus, trimmed and cut into 2 inch sections
1–2 tsp. lemon zest
2–3 Tbsp. fresh lemon juice
1–2 Tbsp. fresh parsley, minced
INSTRUCTIONS FIRST, SEASON THE SHRIMP.
In a medium bowl, combine shrimp, garlic, salt, pepper, and red pepper flakes. Stir to combine well so the seasoning is evenly distributed.
Set aside for a minute while you cook your asparagus.
COOK YOUR ASPARAGUS.
Heat 2 Tbsp. olive oil, butter, or ghee in a large skillet over medium-high heat.
Add shallot and asparagus and sauté until lightly browned and tender, about 3 to 5 minutes.
Remove veggies from the pan and set aside on a clean plate or platter for a moment.
COOK THE SHRIMP & FINISH THE DISH.
Add remaining 1 Tbsp. oil/butter/ghee to the pan and add your seasoned shrimp.
Cook the shrimp just 1-2 minutes per side, or until cooked through.
Return asparagus to the pan and stir to heat through (watch the shrimp so it doesn’t overcook).
Garnish with lemon zest & a squeeze of lemon juice. Sprinkle with fresh parsley and serve warm.
Prep Time: 10 mintues
Cook Time: 15 minutes
Category: Main Dish
What To Serve With This Lemon Shrimp Asparagus Skillet: . Cauliflower Rice