Loader

One-Pan Keto Shrimp and Asparagus

2019-10-05
  • Servings: 1 servings
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Photo of Tilapia with Charred Cherry Tomatoes and Balsamic Reduction by Mme Rocha

    Tilapia with Charred Cherry Tomatoes and Balsamic Reduction

  • Cucur Udang (Prawn Fritters)

  • Shrimp Cream Sauce with Shaved Asparagus

    Shrimp Cream Sauce with Shaved Asparagus

  • Photo of Tangy Lemon-Garlic Shrimp by stephenhbossin

    Tangy Lemon-Garlic Shrimp

  • Photo of Lemon and Garlic Shrimp by KristinsFixins.Com

    Lemon and Garlic Shrimp

“Perfect keto and Lenten dish. I clean my shrimp earlier in the day, so this no-fuss quick meal was ready in 6 minutes. Hey, I’ve waited longer at a drive-through for my hubby. Myself? I stay away from fast food! Double this recipe to serve 2.”

Ingredients

1 tablespoon avocado oil

2 tablespoons butter

2 teaspoons minced garlic

3/4 pound large shrimp, peeled and deveined

salt to taste

1/2 teaspoon red pepper flakes

1/2 bunch fresh asparagus, trimmed

ground black pepper to taste

1 medium lemon, halved

1/4 cup finely shredded Parmesan cheese

Directions

  1. Heat avocado oil and butter together in a skillet over medium heat. Add garlic and cook until lightly browned, 1 to 3 minutes. Place shrimp into one side of the pan; season with salt and red pepper flakes. Add asparagus to the other side of the pan and season with salt and black pepper. Flip shrimp after about 2 minutes and roll asparagus over. Squeeze lemon juice on top of shrimp and continue cooking about 3 minutes more. Gently sprinkle Parmesan cheese over shrimp. Transfer to a plate and pour pan juices over shrimp.
Original recipe source
Recipe Type: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *