Lemon Glazed Shrimp and Asparagus
Brighten up your dinner table with this vibrant and flavorful Lemon Glazed Shrimp and Asparagus recipe! Perfectly seared shrimp and tender-crisp asparagus are bathed in a zesty glaze made from fresh lemon juice, honey, garlic, and a hint of soy sauce, creating the perfect balance of tangy, sweet, and savory. With just 10 minutes of prep time and 15 minutes to cook, this quick and easy one-pan dish is ideal for busy weeknights. The optional red pepper flakes add a subtle kick, while a sprinkle of fresh parsley brings a touch of freshness to every bite. Serve it solo or pair it with rice, quinoa, or pasta for a satisfying and wholesome meal. Bursting with citrusy goodness and packed with protein and veggies, this recipe is a winner for seafood lovers and weeknight dinners alike!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1 lb Asparagus (trimmed)
- 3 tbsp Lemon juice
- 1 tsp Lemon zest
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tbsp Honey
- 1 tsp Soy sauce
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 1 tbsp Parsley (chopped, for garnish)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
Trim the asparagus by snapping off the tough woody ends. Cut the spears into 2-inch pieces.
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, honey, soy sauce, salt, black pepper, and red pepper flakes (if using). Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the asparagus to the skillet and sauté for 3-4 minutes, stirring occasionally, until bright green and tender-crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat.
Add the shrimp in a single layer to the skillet. Cook for 2-3 minutes on one side until pink and slightly opaque, then flip and cook the other side for an additional 2 minutes.
Pour the prepared lemon glaze over the shrimp. Stir well to coat the shrimp evenly and let the sauce bubble for 1-2 minutes.
Add the cooked asparagus back to the skillet and toss everything together to combine.
Remove the skillet from heat and garnish the dish with chopped parsley.
Serve immediately on its own or over rice, quinoa, or pasta for a complete meal.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.0 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
