Lime Shrimp With Asparagus Recipes

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
• Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
• Bake in the preheated oven until slightly tender, about 6 minutes.
• Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
• Roast in the preheated oven until shrimp is opaque, about 6 minutes.
• Remove pan from oven and drizzle with lemon juice.

SHRIMP AND ASPARAGUS SKILLET

Steps:

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
• Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
• Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
• Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
• Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.

LIME SHRIMP WITH ASPARAGUS

Steps:

• Put asparagus, garlic and water in a 1 1/2 quart microwave bowl. Cover and cook 3-4 minutes on high until asparagus is crisp-tender. Remove with a slotted spoon and keep warm.
• Put shrimp, red pepper and jalapeno into same bowl. Cover and cook on high for 3 minutes, until shrimp turns pink. Remove with a slotted spoon and keep warm.
• Mix cornstarch, soy sauce, lime juice and lime peel together. Whisk into cookeing juices. Microwave on high (uncovered) for 1 minute, until thick and bubbly.
• Stir in shrimp and asparagus. Cook, uncovered, for 30 - 60 secongs until heated through. Serve over rice.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

FARFALLE WITH SHRIMP AND ASPARAGUS

Steps:

• Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
• Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
• Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
• Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

SHRIMP AND ASPARAGUS

Steps:

• In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
• Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
• In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
• Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
• Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

GARLIC ASPARAGUS WITH LIME

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.