Lemon Garlic Shrimp and Asparagus
The shrimp are pink and curled, the asparagus is bright green with char marks, and there's a thin slick of garlic oil at the bottom of the bowl. It looks like it took an hour and cost forty dollars. It took twenty minutes and cost about nine.
Equipment
- 12-inch cast iron skillet
- Tongs
- Microplane or Fine Grater
- Plate
Ingredients
- 1 lb large shrimp (21-25 count), peeled and deveined
- 1 bunch medium asparagus, trimmed and cut on bias
- 4 cloves garlic, thinly sliced
- 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, plus more for finishing
- salt and flaky salt for finishing
Instructions
- Char the asparagus: Heat a large skillet over medium-high heat. Add the asparagus in a single layer without oil. Cook for 3 minutes without moving them until dark brown spots appear. Flip and cook 1 minute more. Transfer to a plate.
- Toast the garlic: Reduce heat to medium. Add 2 tablespoons olive oil and sliced garlic. Cook for 30 seconds until fragrant and golden at the edges.
- Cook the shrimp: Add the shrimp in a single layer. Cook for 2 minutes on the first side until pink and curled, then flip and cook 1 minute more. Add lemon zest (about half the lemon), a pinch of red pepper flakes, and a squeeze of lemon juice. Toss to coat.
- Finish: Return the asparagus to the pan and toss everything together for 30 seconds. Taste and adjust salt or lemon.
- Plate: Transfer to a warm platter or shallow bowl. Grate remaining lemon zest over the top. Finish with flaky salt and another drizzle of olive oil.
Notes
Pat shrimp completely dry for crispy edges. Don't crowd the pan – cook in batches if needed. Add lemon juice at the end to preserve brightness. Asparagus should have a snap when bitten; if it's floppy, it's overcooked. Store leftovers in the fridge for up to 2 days. Reheat in a hot skillet for 60 seconds to restore char.