How To Make Shrimp and Asparagus Skillet
This shrimp and asparagus is tossed with tomatoes and lemon, for a quick and easy one-pan meal that’s delightfully fresh and filling!
Serves:
Ingredients
- 1lbshrimp,(16/20 count size), peeled and deveined
- ½tspkosher salt
- ¼tspblack pepper
- 3tbspextra virgin olive oil,divided
- 1tbsplemon juice
- ½tsplemon zest
- 1tbspgarlic,minced
- ¼cupshallots,(¼ inch dice), chopped
- 1lbasparagus spears,3 cups cut spears
- 1cupbaby tomatoes,cut in half
- lemon wedges,for serving
Instructions
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In a medium bowl, combine the shrimp with salt, pepper, 1 tablespoon of olive oil, lemon juice, zest, and garlic.
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Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
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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 for 1 minute until tender and fragrant.
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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. Transfer to a clean plate.
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Add 1 tablespoon of olive oil to the pan. Once hot, add the asparagus spears and saute for 3 to 4 minutes until crisp-tender.
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Add the tomatoes and saute for 1 minute. Add the shrimp back to the pan, cook until warmed through. Season shrimp and asparagus skillet with salt and pepper.
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Serve immediately with lemon wedges.
Nutrition
- Calories: 208.74kcal
- Fat: 11.49g
- Saturated Fat: 1.75g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.60g
- Polyunsaturated Fat: 1.49g
- Carbohydrates: 9.37g
- Fiber: 3.17g
- Sugar: 3.55g
- Protein: 18.54g
- Cholesterol: 142.88mg
- Sodium: 646.72mg
- Calcium: 100.53mg
- Potassium: 445.05mg
- Iron: 2.98mg
- Vitamin A: 109.67µg
- Vitamin C: 15.02mg
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