Pan-Seared Lemon Herb Shrimp

Succulent shrimp quickly pan-seared with bright lemon and fresh herbs, served alongside tender steamed asparagus and fluffy quinoa for a light yet satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $6.81/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick
• sauté

Ingredients

• 1 pound shrimp (peeled, deveined, tails on or off)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 2 tablespoon fresh parsley (chopped)
• 1 tablespoon lemon juice
• 6 ounce asparagus (tough ends trimmed)
• 0.5 cup quinoa (uncooked)
• 1 cup water
• 1 pinch salt

Instructions

1. Rinse quinoa under cold water. Combine quinoa, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Set aside.
2. While quinoa cooks, season the shrimp with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
4. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
5. In the same skillet, add a splash of water (about 2 tablespoons) and the trimmed asparagus. Cover and steam for 3-5 minutes, until tender-crisp.
6. Return the shrimp to the skillet with the asparagus. Stir in the chopped fresh parsley and fresh lemon juice. Toss to combine.
7. Serve the lemon herb shrimp and asparagus immediately alongside the cooked quinoa.

Notes

Ensure shrimp are not overcooked to maintain their tender texture. Leftovers are best consumed within 1-2 days.

Nutrition (per serving)

• Calories: 405
• Protein: 51.2 g
• Carbohydrates: 30.1 g
• Fat: 10.3 g
• Fiber: 6.3 g
• Sodium: 785 mg
• Saturated Fat: 1.5 g
• Sugar: 2.7 g
• Cholesterol: 385 mg