Name: Garlic shrimp with roasted asparagus
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 1/4 lb large shrimp (21 to 25 per pound), peeled and deveined, patted dry; 1 cup jasmine rice; 1 3/4 cups water; 1 1/4 lb asparagus, trimmed; 2 tbsp olive oil; 5 cloves garlic, minced; 1/4 cup lemon juice; 1 tbsp salt; 3/4 tsp black pepper; 1 tsp red pepper flakes

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 13 minutes. Turn off the heat and let the rice rest covered for 5 minutes.
Divide the asparagus between two sheet pans. Drizzle with one-third of the oil and season with a pinch of the salt and all the black pepper. Toss to coat. Roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, heat a 12-inch skillet over medium-high heat with half the remaining oil. Add half the shrimp in a single layer and season with half the remaining salt and red pepper flakes. Cook for 2 minutes, flip, and cook for 1 minute more until opaque and curled into a C shape. Move to a plate and repeat with the remaining oil, shrimp, and seasoning. Done when opaque in the center, 145°F.
Return all the shrimp to the skillet and lower the heat to medium. Add the minced garlic and cook, stirring constantly, for 45 seconds until fragrant. Remove from the heat immediately and stir in the lemon juice to coat.
Fluff the rice with a fork. Divide the rice, asparagus, and garlic shrimp among four airtight containers. Let the food cool completely before sealing. Refrigerate for up to 3 days. To reheat, microwave for 90 seconds at 50% power to avoid making the shrimp rubbery, or serve the shrimp cold.

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Ingredients

Instructions

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