Shrimp Asparagus Recipe
This shrimp asparagus recipe with garlic and mushrooms comes together in one skillet in about 20 minutes. It's a quick, fuss free dinner with no heavy sauce and just a handful of real ingredients.
Servings: 4 people
Ingredients
- 1 pound raw extra-large shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 3 tablespoons grass-fed ghee butter or extra virgin olive oil
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 bunch of asparagus ends trimmed and cut in half
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
- Add minced garlic and sauté for 30 seconds.
- Add shrimp and sauté 1-2 minutes per side until cooked through. Don't overcrowd your skillet and work in batches if necessary. Be careful not to overcook shrimp as they can become tough/rubbery.
- Remove sauteed shrimp from the skillet and set in a small bowl to the side.
- In the same skillet, add 1 tablespoon of olive oil along with mushrooms. Sauté for 5 minutes. Then, add the asparagus and cook until tender, stirring occasionally.
- Return cooked shrimp to the skillet and mix everything well to combine.
- Garnish with fresh parsley. Enjoy!
Video
Notes
To store: You can tightly wrap the shrimp asparagus skillet, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in a skillet over medium heat until warmed through. You can also reheat it in the microwave.
To freeze: I do not recommend freezing this one. Asparagus turns limp and mushy once thawed, so it is best enjoyed fresh or as fridge leftovers.
Nutrition
Serving: 1/4 | Calories: 187kcal | Carbohydrates: 8g | Protein: 20g | Fat: 9g | Cholesterol: 173mg | Sodium: 233mg | Fiber: 3g | Sugar: 3g