Skinny shrimp and asparagus scampi

skinny shrimp and asparagus scampiWell, we’re back from vacation, back at work, and slowly getting back into the swing of things. After eight days of eating every meal out, including all sorts of decadent dishes (everything from fried conch to chili relleno to seafood alfredo), I thought I’d WANT to cook up some healthy meals. Maybe I wasn’t that ambitious after coming home from my first long day back at work…I didn’t want to deal with anything fancy, so this one-pot meal sticks with my theme of quick and easy weeknight meals for sure.

Sweet shrimp are sautéed with garlic and shallots and asparagus is thrown in at the end because, well, we all need to eat more veggies! The white wine and lemon really make the “scampi” in this dish…not the usual pounds of butter, and this is so perfect served over zucchini noodles, pasta or rice. This dish was such a hit that the hubby was still talking about it the next day! As I was eating breakfast he casually said, “you know, the shrimp for dinner last night was one of the best dishes you’ve made!” I love when that happens…and I guess we’ll be eating it again soon!

skinny shrimp and asparagus scampiSkinny shrimp and asparagus scampi
Yield: 2 servings | Serving size: 1/2 of recipe
Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins

1 Tbsp coconut oil (or butter/margarine)
1/2 lb raw shrimp, peeled and deveined (thawed if frozen)
1 shallot, peeled and chopped
1-2 garlic cloves (use 2 if they’re small), minced
Juice from half a lemon
1/4 cup white wine (I used Pinot Grigio)
Pinch of red pepper flakes
Bunch of asparagus, cut into 2-inch pieces (I used frozen, and microwaved before cutting)

1. In a large skillet, melt coconut oil over low-medium heat.
2. Add shallots and saute until translucent, about 3-4 minutes.
3. Add garlic and saute until fragrant, about 1-2 minutes.
4. Add shrimp and red pepper flakes, sauteing until shrimp are pink and opaque, turning to cook both sides through.
5. Add asparagus to pan and cook until softened (if using fresh asparagus, increase cooking time until tender).
6. Squeeze lemon to add juice to pan and add wine, stirring until warmed through.
7. Serve immediately over rice, pasta, or zucchini noodles

Recipe slightly adapted from: Gimme Some Oven
Photography: Lighten Up Recipes


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