Heads up: This recipe is found HERE now.
“Anyway, like I was sayin’, shrimp is the fruit of the sea.” – Forrest Gump
This is my favorite lunch recipe. It’s so quick, it’s super healthy, and it tastes amazing. I tend to make it slightly differently each time, depending on what ingredients I have at home and it always turns out fine. Here we gooo!
INGREDIENTS (Feeds 1-2 people. I usually make the whole pound of shrimp and put my leftovers in the fridge… if there are any)
- Approx. 4 tbsp olive oil (aka enough to coat the bottom of a pan twice – I never measure it)
- 1 lb of shrimp (If you can find it with the tail already removed, great, but not necessary)
- Salt (Once again, I prefer sea salt but doesn’t matter)
- 1/2 tsp crushed red pepper flakes (your call – add more if you like spicy things)
- 1 lb chopped asparagus
- 1 tsp garlic
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 lemon
- Coat a frying pan in olive oil and put the stove on medium high. Toss in the shrimp (I usually just use frozen shrimp but thawed is fine) and add in a pinch of salt and the crushed red pepper flakes.
- Mix the shrimp around a bit, and then take it off the stove and put it in a bowl/somewhere nearby. We use the same frying pan for the rest of the recipe (yay for minimal dishes to wash)
- Add more oil to the pan, and toss in the asparagus. Throw in the garlic, ginger, and another pinch of salt.
- Then, toss the shrimp back in the pan and mix everything together. Add the soy sauce (I’m not a huge fan of soy sauce so I typically just use a splash of the low sodium type, but it depends on your preferences. I’ve made the stir fry without any soy sauce at all and it was still delicious, but if it’s there it definitely adds a nice flavor.) Squeeze the juice from an entire lemon in the pan.
- That’s all! You may want to buy shrimp with the tails already removed just so you don’t have to grab hot food with your hands, but once again, up to you. Good luck!