Name: Lemon garlic shrimp and 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, deveined, and 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; 2 tsp salt; 3/4 tsp black pepper; 2 1/4 tsp red pepper flakes; 1 1/2 tsp lemon zest

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. Done when tender and slightly charred.
While the asparagus roasts, heat two 12-inch skillets over medium-high heat, dividing half the remaining oil between them. Working in batches if needed so shrimp don't touch, add the shrimp in a single layer. Season with half the remaining salt and all the red pepper flakes. Cook for 1 minute, flip, and cook for 30 seconds more until just pink outside but still slightly translucent in the center. Move all shrimp to a plate.
Wipe out any liquid from one skillet and return it to medium heat. Return all the shrimp to the pan. Add the minced garlic and lemon zest and cook, stirring constantly, for 45 seconds until the garlic is fragrant and shrimp are fully opaque. Remove from the heat immediately and stir in the lemon juice to coat. Done when opaque and curled into a C shape, 145°F.
Fluff the rice with a fork. Divide the rice, asparagus, and garlic shrimp among four plates, making sure to spoon any remaining lemon garlic sauce from the pan over the shrimp.

Nutrition

Ingredients

Instructions

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