With Spring quickly turning into Summer I wanted to share another asparagus recipe while its still at its best. With trying to eat a healthier diet it helps to have some quick and light recipes in the rotation. Shrimp is a great lean protein source, its quick cooking and full of fat free protein, which is a great alternative to beef, pork, and chicken. Right now I love Trader Joe’s wild-caught, Argentinian red shrimp, that you can buy in their frozen section. They are raw, cleaned, and have no tails, so they are super easy to use and an affordable way to eat a good quality product. You can defrost them, but it really isn’t necessary since they cook so darn fast. Being able to make a quick, healthy lunch is important for me to stay away from foods that trigger an unhealthy eating pattern. This recipe is fast,simple, yet impressive enough to serve to guests and is a great way to serve surf and turf if you are grilling steaks outdoors.
You will need:
1 lb of shrimp, mine as I stated above were frozen, you can use either, just tweak the cooking time.
1 lb of fresh asparagus, woody ends removed.
1 T. olive oil
1 clove garlic, minced.
a few pinches salt and pepper
a pinch red pepper flakes
1/2 lemon, juiced, and zested.
1 T. Fresh herbs, I used Thyme, parsley, and a bit of sage. Chopped finely.
a drizzle or two sriracha (optional, but really delicious with shrimp)
Set oven to broil. On a broiler proof pan toss all ingredients, except sriracha and lemon juice. Broil for 5-10 minutes (less if your shrimp are not frozen) until shrimp are pink and firm to the touch, and asparagus is nicely browned. Add lemon juice and drizzle with sriracha, this serves two and goes great with rice, couscous, or potatoes.
Try this and have dinner on the table in less than 30 minutes.