Shrimp and Asparagus Skillet

Shrimp and Asparagus Skillet is a light and flavorful, low carb dinner recipe that cooks in just 15 minutes. Super easy and so delicious!

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine American

Keyword dairy free, gluten free, low carb, low fat

Method Stovetop

Servings

Calories 207kcal

1 lb 16/20-count jumbo shrimp peeled and deveined
Old Bay seasoning
3 Tablespoons extra virgin olive oil divided
1 bunch asparagus 3/4 - 1lb, ends trimmed then cut into 2” pieces
1 shallot or small onion chopped
salt and pepper
4 cloves garlic pressed or minced
1 lemon zested then sliced in half
For serving: cooked white or brown rice, sauted cauliflower rice, chopped fresh parsley

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 then 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.

If you don't have Old Bay or are sensitive to heat (Old Bay is a tad spicy), season shrimp with salt and pepper, or your favorite seasoning blend.
Adapted from One Lovely Life