A delicious, flavorful one pan dinner! Easy to make, easy to clean up- what more can you ask for in a recipe?! It may be winter but I am channeling summer with this dinner haha. I normally unintentionally eat pretty seasonal but totally threw all of that out the window with this meal. Who cares because this garlic lemon shrimp & asparagus skillet is a winning recipe and tasty anytime of year!
I need to eat shrimp way more often than I do. It comes so quickly + it pairs with so many different flavors and vegetables. I threw it together with some asparagus because that’s what I had on hand in the fridge. Sometimes it’s fun to just play around in the kitchen with no plan in mind. That’s kind of how I ended up eating this summer-y meal in winter haha.
Recipe Steps:
First, you’ll peel and wash your shrimp. I use raw, uncooked shrimp because I think it cooks better than precooked shrimp. It takes longer but it’s so worth it!
After you’ve done that, coat with the olive oil, garlic, lemon, and salt. The full recipe is below! Let it soak up the flavor for a minutes while the skillet heats up. Then add the shrimp to the skillet, cooking for a minute or two on each side. Remove and set aside before adding the asparagus.
You’ll want to wash and trim your asparagus before adding it to the skillet. Cut the harder bottom part off of each piece. Then add to the skillet and add lemon, garlic, salt, and veggie stock. You’ll let it cook for 4-5 minutes before adding the shrimp back in and cooking 2 more minutes. Then this lemon garlic shrimp & asparagus skillet is ready to eat!
Other Healthy Dinner Ideas:
Lemon Garlic Shrimp & Asparagus Skillet
This easy, healthy one pan dinner is ready in just 15 minutes. Perfect for anyone looking for a paleo dinner, a gluten free dinner, or just a healthy dinner recipe. #paleodinner #paleofood #glutenfree #glutenfreefood
Ingredients
1 lb uncooked shrimp
1 lb asparagus
2 tsp of olive oil
2 tsp garlic
1 lemon
1/2 cup vegetable stock
pink Himalayan salt.
Method
- Wash and peel the shrimp.
- Coat them with 1 tsp of olive oil + 1 tsp garlic + 1/2 lemon + pink Himalayan salt.
- Heat the skillet over medium heat and add olive oil before adding the shrimp.
- Sauté for 3-4 minutes, flipping halfway through.
- Remove the shrimp (just put it aside on a small plate)
- Make sure you’ve washed and trimmed the asparagus then add it into the pan with 1/2 cup of vegetable stock, 1 tsp garlic, the other 1/2 of the lemon.
- Cover it with a lid and let it cook for 4 minutes and move it around so the bottom pieces don’t burn.
- Then add the shrimp back in and cook for 2 more minutes.
- Serve with pasta, zoodles, on top of a salad- so many ways to eat this meal!
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