Shrimp and Asparagus Skillet

How to Make Shrimp and Asparagus Skillet

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1. Pat the shrimp dry and toss them with the paprika, half the salt and the pepper.

   Mark done

2. Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add the asparagus and cook for 4 minutes, stirring now and then, until bright green and tender-crisp. Move to a plate.

   Mark done Start 4 min timer

3. Add the remaining oil, then the shrimp in a single layer. Cook for 2 minutes without moving them, turn and cook for 1 to 2 minutes more, until pink and curled into a loose C.

   Mark done Start 1 min timer

4. Add the garlic and cook for 30 seconds. Return the asparagus to the pan with the lemon juice, lemon zest and the remaining salt, toss for 30 seconds and scatter with the parsley.

   Mark done Start 30 sec timer

Small Things That Help

• Buy shrimp that are already peeled and deveined to save time at the board.
• Defrost frozen shrimp overnight in the fridge, or in a bowl of cold water, and pat them dry before they hit the pan.
• If the pan looks crowded, cook the shrimp in two batches so they sear instead of steam.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Shrimp and Asparagus Skillet

• Cauliflower rice
• A green salad
• Zucchini noodles

Keeping and Reheating

Best eaten straight away. Keeps in the fridge for up to 2 days; eat it cold in a salad, since shrimp turn rubbery when reheated.

Questions About Shrimp and Asparagus Skillet

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.