- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1/4 cup
- olive oil
- 60 mL
- 1/2 lb
- asparagus spears, trimmed and cut into 2 in. (5 cm) pieces
- 250 g
- 1 cup
- cherry tomatoes
- 250 mL
- 1 lb
- shrimp, thawed (16 to 20 count), peeled and deveined
- 500 g
- 4
- cloves garlic, minced
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- hot pepper flakes
- 1 mL
- 3 tbsp
- lemon juice
- 45 mL
- 1/4 cup
- finely chopped fresh parsley
- 60 mL
Method
- Step 1
- Heat 10 in. (25 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté asparagus and tomatoes 3 to 5 min., until they begin to char.
- Step 2
- Stir in shrimp, garlic, salt and hot pepper flakes. Cook 3 to 5 min., until shrimp turns pink and opaque. Just before serving, mix in lemon juice, 2 tbsp (30 mL) water and sprinkle with parsley.
Tips
Alternatively, cook on the stovetop.
Serve with grilled bread.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 220
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 180 mg
- Protein:
- 19 g
- Sodium:
- 780 mg
