Name: Lemon Garlic Shrimp with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. fresh asparagus, trimmed; 1 T. extra virgin olive oil; Sea salt and black pepper, to taste; 1 lb. wild-caught Gulf shrimp, peeled and deveined; 2 T. unsalted butter, melted; 3-4 cloves garlic, finely minced; ¼ t. ground chipotle powder; 2 large lemons; 3 T. fresh parsley, finely chopped

Do you have a favorite seafood dish? I do! Lemon Garlic Shrimp with Asparagus is one of my favorites. This dish is so flavorful, and it’s healthy too! It’s loaded with protein and vitamins from the shrimp, vitamin C in the lemon and garlic, iron from the asparagus…you get the idea.

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You’ll love this recipe because it only takes 30 minutes to make, which means no more ordering takeout when you’re craving some seafood goodness at home. Let’s get started!

What kind of shrimp should I buy?

Shrimp is great for a quick and easy dinner that uses simple ingredients, but you need to make sure that they’re peeled and deveined first. If the shrimp are already done then it’s as simple as boiling them up in some water!

You should always buy raw shrimps because cooking them yourself can take too long–and sometimes be more complicated than necessary.

How long do I cook the shrimp?

Shrimp cooks fast! It only needs a few minutes. Once it turns pink and opaque, it’s ready to eat. If you don’t cook the shrimp long enough, then they’ll become rubbery.

Can you sautee already cooked shrimps?

It is okay to use already cooked shrimp. It will not require you to cook them for a long period of time, just until they are charred or browned and heated through.

Can I sautee frozen shrimp?

If you’re cooking or planning to sautee shrimp, frozen shrimps are a great option. To thaw the shrimp in advance and make sure it won’t stick together while preparing, place them in cold running water for 20 minutes then rinse thoroughly with fresh water before adding them to your pan.

What you need to make Lemon Garlic Shrimp

1 lb. fresh asparagus, trimmed
1 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 lb. wild-caught Gulf shrimp, peeled and deveined
2 T. unsalted butter, melted
3-4 cloves garlic, finely minced
¼ t. ground chipotle powder
2 large lemons
3 T. fresh parsley, finely chopped

Kitchen equipment

Large baking sheet
Large glass bowl
Serving platter

How to make the recipe

Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.

Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding.

Place the baking sheet in the pre-heated oven and roast for 12-14 minutes.

While the asparagus is roasting, add the peeled shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.

Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.

Remove the asparagus from the oven and let cool slightly before adding the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, if desired, and squeeze two of the lemon juice over the top.

Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp tender and golden brown.

Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.

Storing the recipe

You’ll never have to worry about your shrimp going bad as long you freeze it. If properly stored, cooked shrimp will last for 3-4 days in the fridge and 6 months when frozen! You can store them wrapped tightly with heavy duty aluminum foil or freezer wrap so that they are airtight containers.

Recipe tips

Serve it with noodles, rice or Cauliflower Rice, veggies, potatoes like Hasselback Potatoes or even top on salad.

Yield: 4 portions