Shrimp Asparagus Stir Fry with Lemon and Basil
Shrimp Asparagus Stir Fry with Lemon and Basil
Ingredients
- 10-12 ounces shrimp or use pan-seared tofu
- 2 tablespoons olive oil
- 1 shallot, diced
- 4-6 garlic cloves, rough chopped
- 10-16 ounces asparagus, tough ends removed, cut into 1 1/2-inch pieces
- kosher salt and pepper to taste
- 1 small lemon, zest and juice
- 10 basil leaves, cut into ribbons
- chili flakes
- creamy polenta, rice, quinoa or on its own
Instructions
- 1
Thaw shrimp in cold water, drain and pat dry.
- 2
Heat oil in an extra-large skillet over medium heat. Saute shallot until tender about 2-3 minutes. Add garlic and cook 1-2 minutes until fragrant.
2 min - 3
Add asparagus. Stir frequently and season generously with salt and pepper for about 2-3 minutes or longer if extra thick. Add shrimp to the middle of the pan, season with salt and pepper and cook until cooked through.
2 min - 4
Squeeze with lemon juice from 1/2 -1 lemon, toss, and cover the pan for 1-2 minutes until the asparagus is tender and vibrant green. Taste, adjust salt and lemon to taste.
1 min - 5
Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chopsticks. Enjoy!
- 6
Feel free to serve over rice, polenta, quinoa or on its own.
Nutrition
Per serving
