Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup tap water; 1/4 tsp salt; 5 oz farm raised shrimp, peeled and deveined; 5 oz green asparagus, trimmed and cut into 2-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/2 tsp black pepper; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from the heat and let it rest, covered, for 5 minutes.
While the quinoa rests, heat half the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and a pinch of the salt. Sauté, stirring often, for 5 to 6 minutes until tender-crisp. Remove the asparagus from the pan.
In the same skillet, add the remaining oil. Pat the shrimp dry and season with the remaining salt and black pepper. Add the shrimp to the pan in a single layer. Cook for 2 minutes, flip, and cook for 1 minute more. Done when opaque in the center, 145°F.
Add the minced garlic and lemon zest to the skillet. Cook for 1 minute until fragrant. Return the asparagus to the pan and pour in the lemon juice. Toss for 1 minute to coat. Fluff the quinoa with a fork and plate it with the shrimp and asparagus on top.

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Ingredients

Instructions

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