One-Pot Lemon Garlic Shrimp and Asparagus Recipe
A quick and flavorful one-pot dish combining tender shrimp, fresh asparagus, and bright lemon garlic sauce served over rice or quinoa for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1 lemon, juiced and zested
- 1 cup cooked rice or quinoa, for serving
- Fresh parsley, for garnish
Instructions
- Heat the Oil and Cook Shrimp: Heat olive oil in a large pot over medium-high heat. Season shrimp with salt and pepper, then add to the pot. Cook for 3 minutes until the shrimp turn pink and are cooked through. Remove shrimp and set aside.
- Sauté Asparagus and Garlic: In the same pot, add asparagus pieces, minced garlic, and red pepper flakes if using. Sauté for 4 minutes, stirring occasionally, until asparagus is tender-crisp.
- Add Liquids and Simmer: Pour in chicken broth, lemon juice, and lemon zest. Stir and bring the mixture to a gentle simmer.
- Return Shrimp and Finish Cooking: Return the cooked shrimp to the pot and cook for an additional 2 minutes until heated through and flavors meld.
- Serve and Garnish: Serve the lemon garlic shrimp and asparagus over cooked rice or quinoa. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, increase the red pepper flakes to 1 teaspoon.
- You can substitute chicken broth with vegetable broth for a lighter version.
- Use wild-caught shrimp for best flavor and texture.
- Quinoa is a great gluten-free alternative to rice.
- Trim asparagus by snapping off the woody ends to ensure tenderness.
