1-First Step: Prepare the Shrimp Pat the 1 lb of jumbo shrimp very dry with paper towels. This helps them sear nicely instead of steaming. Season both sides with the seasoning blend, then set them aside. This step ensures the shrimp absorb the flavors and cook up perfectly juicy.

2-Second Step: Cook the Shrimp Heat 1 Tablespoon of the extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they’re cooked through and pink. Remove them to a plate and set aside. Don’t skip this it’s key for even cooking and prevents overdoing it.

3-Third Step: Sauté the Vegetables Add the remaining 2 Tablespoons of oil to the skillet. Toss in the 1 bunch of asparagus cut into 2” pieces and the chopped shallot, then season with salt and pepper. Sauté for 4-5 minutes until the asparagus is crisp-tender. Stir occasionally to avoid burning and keep that fresh crunch.

4-Fourth Step: Add Aromatics Once the veggies are almost ready, stir in the 4 cloves of pressed or minced garlic. Sauté for 1 more minute until it’s fragrant and aromatic. This builds layers of flavor without overpowering the dish garlic is like magic in a skillet!

5-Fifth Step: Combine and Finish Add the cooked shrimp back into the skillet along with the zest of 1 lemon and the juice of half the lemon. Toss everything together to combine and re-warm the shrimp. If your lemon is large, adjust the juice to taste for that perfect zing. Keep an eye on the heat to avoid overcooking.

6-Final Step: Serve It Up Scoop the mixture into bowls alongside cooked white or brown rice, or sauteed cauliflower rice. Sprinkle on some chopped fresh parsley and slice the remaining lemon half into wedges for serving. For a fun twist, pair it with a berry trifle recipe from our site for a refreshing dessert. Remember, this Shrimp And Asparagus Skillet is adaptable if you’re watching your carbs, swap in cauliflower rice for a lighter option.