Lemon Garlic Shrimp with Asparagus (AIP, Paleo, Whole30)
Lemon Garlic Shrimp with Asparagus is a quick one-pan dinner made with jumbo shrimp, crisp-tender asparagus, fresh garlic, lemon and parsley. Ready in about 30 minutes, this easy spring and summer recipe is AIP, Paleo and Whole30 compatible.
Ingredients
- 3 lemons
- 2 lb jumbo shrimp (size 16/20), peeled and deveined
- 2½ tsp Kosher salt, divided
- 1 tsp onion powder
- 2 tbsp olive oil, divided
- 2 bunches asparagus, about 1½ lb, trimmed
- 5 cloves garlic, minced (about 2 tbsp), divided
- Chopped fresh parsley, for garnish
Instructions
- Zest and juice 1 to 2 lemons as needed to yield a tablespoon of zest and ¼ cup of juice. Quarter the remaining lemon and set aside.
- In a large bowl, toss the shrimp with 1½ teaspoons Kosher salt and the onion powder. Set aside.
- In a large skillet over medium-high heat, heat a tablespoon olive oil. Add the asparagus, one-third of the garlic, and the remaining teaspoon Kosher salt. Cook, tossing occasionally, until the asparagus is crisp-tender, about 5 minutes. Season to taste. Transfer to a serving platter.
- In the same skillet, cook the shrimp in batches. Add half of the remaining olive oil and half of the remaining garlic, then add half of the shrimp in a single layer. Cook until the shrimp are pink and opaque, about 1 to 2 minutes per side. Transfer the shrimp to a plate and repeat with the remaining olive oil, garlic, and shrimp.
- With all of the shrimp set aside, reduce the heat and deglaze the skillet with the lemon juice, scraping up any browned bits from the bottom of the pan. Return the shrimp and any accumulated juices to the skillet and toss with the lemon zest until coated. Season to taste.
- Transfer the shrimp to the serving platter alongside the asparagus. Top with parsley and tuck the lemon wedges around the platter for squeezing.