Ingredients
Method
- Pat shrimp very dry with paper towels then season both sides with Old Bay seasoning and set aside.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add shrimp then saute for 2-3 minutes per side, or until cooked through. Remove shrimp to a plate then set aside.
- Add remaining 2 Tablespoons oil to the skillet then add asparagus and shallot, season with salt and pepper, then saute until asparagus is crisp tender, 4-5 minutes. Add garlic then saute for 1 more minute or until very fragrant.
- Add cooked shrimp back into the skillet along with the lemon zest and juice of 1/2 lemon (if lemon is large you may not need to squeeze in the whole half). Toss to combine and re-warm the shrimp.
- Scoop into bowls alongside cooked white or brown rice, or sauted cauliflower rice. Sprinkle chopped parsley on top then slice remaining lemon half into wedges and serve with each bowl.
Notes
- Don't overcrowd the skillet: Cook shrimp in batches if necessary to ensure even searing and prevent steaming. This helps them get a beautiful pink color.
- For an extra a hit of flavor, try finishing with a tiny pat of butter or a drizzle of good quality extra virgin olive oil before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra a hit of flavor, try finishing with a tiny pat of butter or a drizzle of good quality extra virgin olive oil before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.