One Skillet Lemon Shrimp and Asparagus Skillet

One Skillet Lemon Shrimp and Asparagus Skillet

SERVINGS

4

PREP TIME

10 Min

COOK TIME

20 Min

Meet a weeknight wonder that is sure to impress your family and guests – our one-skillet lemon shrimp and asparagus! Filled with flavor, this garlic butter shrimp and asparagus is made with our Asparagus Spears and toasted brown rice, and it will be on plates in just 30 minutes.
FEATURED PRODUCTS
Green Giant® Asparagus Spears Extra Long

Green Giant® Asparagus Spears Extra Long
WHERE TO BUY
One Skillet Lemon Shrimp and Asparagus Skillet

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Asparagus Spears Extra Long

Lists of ingredients:

  • 1 pound jumbo shrimp, peeled/deveined/thawed
    ½ teaspoon sweet paprika
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 teaspoon dried thyme
    3 Tablespoons butter, divided
    1 cup quick-cooking brown rice
    1 clove garlic, minced
    2 cups chicken broth
    Juice of 1 large lemon
    1 can (15 ounces) Green Giant® Asparagus Spears Extra Long, drained
    2 Tablespoons fresh parsley, chopped

STEPS

1 Blot shrimp with paper towel to remove moisture, then add shrimp to a bowl. Season with paprika, salt, pepper and thyme.
2 Melt 2 tablespoons of butter in a skillet over medium-high. Add shrimp to hot skillet and sear for 2 minutes on each side. Transfer to a clean bowl.
3 Melt remaining butter in skillet. Add brown rice and garlic. Toast rice for 3 minutes, stirring occasionally. Add broth and bring to a boil. Cook for 10 minutes, or until rice is tender and liquid absorbed.
4 Stir in lemon juice. Return shrimp to skillet and stir well. Gently stir in asparagus and heat through. Serve warm, topped with fresh parsley.

TIPS & TRICKS

Our lemony shrimp and asparagus dish is a delicious meal on its own, or serve with a fresh salad and garlic bread.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Asparagus Spears Extra Long

  • 1 pound jumbo shrimp, peeled/deveined/thawed
    ½ teaspoon sweet paprika
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 teaspoon dried thyme
    3 Tablespoons butter, divided
    1 cup quick-cooking brown rice
    1 clove garlic, minced
    2 cups chicken broth
    Juice of 1 large lemon
    1 can (15 ounces) Green Giant® Asparagus Spears Extra Long, drained
    2 Tablespoons fresh parsley, chopped

1 Blot shrimp with paper towel to remove moisture, then add shrimp to a bowl. Season with paprika, salt, pepper and thyme.
2 Melt 2 tablespoons of butter in a skillet over medium-high. Add shrimp to hot skillet and sear for 2 minutes on each side. Transfer to a clean bowl.
3 Melt remaining butter in skillet. Add brown rice and garlic. Toast rice for 3 minutes, stirring occasionally. Add broth and bring to a boil. Cook for 10 minutes, or until rice is tender and liquid absorbed.
4 Stir in lemon juice. Return shrimp to skillet and stir well. Gently stir in asparagus and heat through. Serve warm, topped with fresh parsley.

Tips & Tricks

Our lemony shrimp and asparagus dish is a delicious meal on its own, or serve with a fresh salad and garlic bread.

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