15 Minute Lemon Basil Shrimp and Asparagus – a simple low carb meal that can be made with shrimp, or tofu or chicken.
Thaw shrimp in cold water.
Heat oil in an extra large skillet over medium heat. Saute shallot until tender about 2-3 minutes. Add garlic and cook 1-2 minutes until fragrant.
Add asparagus. Stir frequently and season generously with salt and pepper for about 2-3 minutes or longer if extra thick. Add shrimp to the middle of the pan, season with salt and pepper and cook until warmed through or just cooked through.
Squeeze with the juice of one medium lemon, toss, and cover pan for 1-2 minutes until asparagus is tender and vibrant green. Taste, adjust salt and lemon.
Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chop sticks. Enjoy!!!
If making this with pan-seared tofu or chicken, pan-sear it first in olive oil, seasoned with salt and pepper. Set aside, then add to pan after asparagus is cooked.
For extra richness, add a pat of butter at the very end of cooking- for example- I’ll often add this to my husband’s portion, after I take mine out. This way he’s happy with his buttery shrimp and I’m happy with my lighter version.