Ingredients
- 1 bunch of asparagus (about 1 lb), trimmed
- 1 lb raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (optional, for a light Cajun touch)
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 teaspoon honey (optional, for balance)
Instructions
To prepare Florida-style lemon shrimp with asparagus, start by trimming the tough ends off the asparagus and cutting them into 2-inch pieces. Heat a large skillet over medium heat with 1 tablespoon of olive oil, then add the shrimp. Season with salt, pepper, and paprika, and cook for about 2–3 minutes until they turn pink; remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant, then add the asparagus and cook for 4–5 minutes until tender but still crisp. Return the shrimp to the skillet, pour in the lemon juice and add the lemon zest, tossing everything together to combine.
Let it cook for another minute, adjust seasoning with more salt and pepper if needed, and finish with the chopped cilantro or parsley. For a subtle tropical balance, drizzle in a teaspoon of honey if desired. Serve warm, ideally over jasmine rice, quinoa, or alongside sliced avocado for a fresh, bright Florida-style dish.
Florida Tip: Add a splash of orange or lime juice and finish with a few pieces of fresh mango for a bright, tropical touch.