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Shrimp Asparagus Stir Fry with Lemon and Basil -a delicious and healthy skillet meal that can be made in just 15-minutes! Low-carb and GF. 

Shrimp Asparagus Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Description

Shrimp Asparagus Stir Fry with Lemon and Basil -a delicious and healthy skillet meal that can be made in just 15-minutes! Low-carb and GF.


Ingredients

Units Scale
  • 1012 ounces shrimp (raw or cooked, peeled and deveined) or use pan-seared tofu (see notes)
  • 2 tablespoons olive oil
  • 1 shallot- diced
  • 46 garlic fat cloves- rough chopped
  • 1016 ounces asparagus, tough ends removed, cut into 1 1/2- inch pieces.
  • kosher salt and pepper to taste ( start with 1/2 teaspoon)
  • 1 small lemon – zest and juice
  • 10 basil leaves, cut into ribbons ( or try Thai Basil!)
  • chili flakes- optional but delicious

Serve over creamy polenta, rice, quinoa or on its own. 🙂


Instructions

  1. Thaw shrimp in cold water, drain and pat dry.
  2. 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.
  3. 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 cooked through.
  4. Squeeze with lemon juice from 1/2 -1 lemon,  toss, and cover the pan for 1-2 minutes until the asparagus is tender and vibrant green. Taste, adjust salt and lemon to taste.
  5. Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chopsticks. Enjoy!
  6. Feel free to serve over rice, polenta, quinoa or on its own.

Notes

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 it  back to the pan after the 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. 🙂

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 272
  • Sugar: 4.6 g
  • Sodium: 34.2 mg
  • Fat: 19.7 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 15 g
  • Fiber: 7 g
  • Protein: 15.7 g
  • Cholesterol: 0 mg