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!
In a medium bowl, combine the shrimp with salt, pepper, 1 tablespoon of olive oil, lemon juice, zest, and garlic.
Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
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.
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.
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.
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.
Serve immediately with lemon wedges.
- 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
Have your own special recipe to share? Submit Your Recipe Today!