Description
This one-pan shrimp and asparagus with lemon and basil is a light, healthy skillet dinner that takes just 20 minutes to make! Serve it on its own for a low-carb meal, or over rice, quinoa, creamy polenta, or risotto.
Ingredients
- 16 ounces shrimp (raw, peeled and deveined, 16-21 per lb)
- 2-3 tablespoons olive oil
- 1 large shallot- diced
- 4-6 garlic fat cloves- roughly chopped
- 16 ounces asparagus (one large bunch), woody ends removed, cut into 1 1/2- inch pieces.
- 1/2 teaspoon salt and pepper, more to taste
- 1/4 teaspoon red pepper flakes
- 1 lemon - use the zest, plus juice to taste.
- 10 basil leaves, cut into ribbons (or try Thai Basil!)
Instructions
- Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper.
- Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).
- Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.
- Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.
- Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.
- Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.
Notes
A note on shrimp– I prefer frozen wild shrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.
Leftovers will keep for 3 days in an airtight container in the refrigerator.
I particularly love shrimp recipe this over our creamy polenta.
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 olive oil version- Ha! 🙂
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
