| Servings | Prep Time | Cook Time |
| 2people | 10minutes | 20minutes |
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 20minutes |
| Recipe Step | 1-2-3 |
| Keto Code |
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Ingredients
- 2 tablespoons olive oil divided
- 1 red bell pepper medium diced,
- 1 yellow bell pepper medium diced
- 1 pound asparagus trimmed and cut into 1-inch lengths (approximately 2 bunches)
- 2 teaspoons lemon zest
- 1/2 teaspoon sea salt divided
- 3 cloves garlic minced
- 1 pound raw large shrimp (26-30 per pound), peeled and deveined
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
- Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp and cook, stirring, for 1 minute. Remove from the heat.
- Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
