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Lemon-Pepper Shrimp and Asparagus Saute
with cauliflower rice

Active: 35 Total: 35

This quick-cooking saute is a great way to start off a busy week, getting fresh flavor from garlic, lemon juice, and fresh parsley.
Smarts: Be sure to adjust and add more black pepper if you'd like - it can vary in intensity. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Shrimp and Asparagus Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Asparagus - 1 bunch, trimmed and chopped into 1" / 2.5 cm pieces
  • Garlic - 2 cloves, chopped
  • Lemons - 1, zest and wedges
  • Parsley - 1 Tbsp, chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Vinegar, red or white wine - 2 tsp
  • Butter - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and pat dry.

  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower). Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Lemon / Parsley - Zest and then slice lemon into wedges. Chop parsley. Store separately. (Can be done 1 day ahead)

  5. Season shrimp - Toss shrimp with first portion of olive oil, paprika, garlic, and lemon zest. Refrigerate until ready to cook (up to 4 hours).

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Make

  1. Heat a large skillet over medium heat. Add second portion of olive oil. To heated oil, add asparagus, vinegar, and some salt. Saute until asparagus is bright green and starting to turn tender, 2 to 4 minutes (depending on thickness of stalks).

  2. Add butter (portion for shrimp). When butter melts, pour shrimp, including marinade, over asparagus. Saute until shrimp is opaque and cooked through, 4 to 5 minutes. Squeeze half the lemon wedges over top. Season with salt, pepper, and red pepper flakes (if using), adding more to taste if needed.

  3. If cauliflower rice was made ahead, reheat in the microwave.

  4. Serve asparagus and shrimp over cauliflower rice. Sprinkle parsley on top and add lemon wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (52)
Gluten-free (7)
Paleo (4)
Vegetarian (12)

Most Helpful

Good, but it wasn't quite enough food for us. I used pearled cous cous and probably should have tripled the amount.

By: Jenny
Posted: Apr 27, 2022
Diet: Original
2 Helpful

38 reviews

Good. It definitely needs a little something, but we enjoyed it.

By: Barbie
Posted: Jul 29, 2022
Diet: Original
0 Helpful

This is definitely a lighter meal, but really delicious and full of flavor, and also quick to make.

By: Melissa
Posted: Jun 15, 2022
Diet: Vegetarian
0 Helpful

Need to add something to the rice for more flavor

By: Namrita
Posted: May 21, 2022
Diet: Original
0 Helpful

Very good and relatively easy

By: Kimberly
Posted: May 19, 2022
Diet: Gluten-free
0 Helpful

Yum! Will be making again...so flavorful!

By: Jane
Posted: May 10, 2022
Diet: Original
0 Helpful

Would repeat again and again - or at least as long as the asparagus lasts. We enjoyed this and would have eaten more but dished up two servings and two servings to eat for lunch.

By: Nancy
Posted: May 08, 2022
Diet: Original
0 Helpful