Garlic Butter Shrimp Recipe with Asparagus – Best Shrimp Recipe - Bawang Bawangan

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Garlic Butter Shrimp Recipe with Asparagus – Best Shrimp Recipe


L emon Garlic shrimp butter with asparagus - So much flavor and so easy to throw together, this recipe shrimp is a winner! Tasty and juicy prawns are combined with tender asparagus with fork in this simple single dish. The prawns and the asparagus get an extra flavor from a simple sauce of lemon juice, butter, herbs and garlic that also adds little moisture to this wonderful dish.

Low-carb, gluten-free, Whole30 and paleo friendly! Ready in 20 minutes or less, this recipe with shrimp and asparagus cooks in a pan and will make your whole family go crazy! A cast iron skillet for heavy duty works best for this dish; you can find one in the best grocery stores or order online. If you are feeding another hungry group, serve with cauliflower rice or wild rice.

List of ingredients for the recipe of lemon shrimp with garlic and asparagus


  • medium raw shrimp of 1.5 pounds (700 g), peeled and prepared

  • 1.5 (700 g) asparagus (1 bunch) rinsed and trimmed

  • 3 tablespoons of butter

  • 1 tablespoon of olive oil

  • 5 clove of garlic, chopped

  • 1 teaspoon of Italian seasoning

  • 2 teaspoons of onion powder

  • Salt and fresh cracked pepper, to taste

  • 1/4 cup (60 ml) vegetable broth

  • 1 tablespoon of Sriracha (or any spicy sauce you like)

  • Scaglie of chopped chilli, optional

  • Juice of 1/2 lemon

Indications


1. To prepare the recipe for the buttered shrimp with asparagus: put a large non-stick pan with 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the asparagus and season to taste. Fry the asparagus until soft, 4-6 minutes. Remove the asparagus sautéed from the pan and set aside.

2. In the same pan, add the remaining 2 tablespoons of butter and add the prawns. Season with salt and pepper, cook the shrimp 1-2 minutes on one side.

3. Add the minced garlic, the Italian dressing and the onion with shrimps. Mix to combine and turn the shrimp upside down to cook on the opposite side. Cook the shrimp for 1 minute, then add 1/4 vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the prawns.

4. Push the grilled prawns on the side and add the asparagus to the pan. Mix the asparagus to coat them in the sauce and squeeze half of a lemon over the top of the prawns and grilled asparagus. Allow heating for 1-2 minutes. Remove the grilled prawns and asparagus from the heat, garnish with parsley, lemon slices and chopped red pepper if desired. Serve your shrimp and asparagus immediately, have fun!

Note:
  • You can save time when you cook asparagus by boiling them first in boiling water for 2 minutes then dip them in ice water to stop cooking. So you can skip the asparagus according to the recipe, but it is faster to obtain tender and crunchy asparagus.

  • Try to buy as much wild shrimp as possible. Look for medium to large shrimp, because they tend to stay juicier.

Tag : Garlic

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