One-Pan Keto Shrimp and Asparagus recipe

All Recipes Seafood Shellfish Shrimp

Ingredients

1 tablespoon avocado oil
2 tablespoons butter
2 teaspoons minced garlic
¾ pound large shrimp, peeled and deveined
salt to taste
½ teaspoon red pepper flakes
½ bunch fresh asparagus, trimmed
ground black pepper to taste
1 medium lemon, halved
¼ cup finely shredded Parmesan cheese

Nutrition Info

757 calories
carbohydrate: 23.7 g
cholesterol: 595.4 mg
fat: 46.5 g
fiber: 10.1 g
protein: 70.2 g
saturatedFat: 20.6 g
servingSize: -
sodium: 1227.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat avocado oil and butter together in a skillet over medium heat. Add garlic and cook until lightly browned, 1 to 3 minutes. Place shrimp into one side of the pan, season with salt and red pepper flakes. Add asparagus to the other side of the pan and season with salt and black pepper. Flip shrimp after about 2 minutes and roll asparagus over. Squeeze lemon juice on top of shrimp and continue cooking about 3 minutes more. Gently sprinkle Parmesan cheese over shrimp. Transfer to a plate and pour pan juices over shrimp.

Recipe Yield

1 servings

Recipe Note

Perfect keto and Lenten dish. I clean my shrimp earlier in the day, so this no-fuss quick meal was ready in 6 minutes. Hey, I've waited longer at a drive-through for my hubby. Myself? I stay away from fast food! Double this recipe to serve 2.

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