- 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
Directions
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.
Tip
Alternatively, cook on the stovetop.
Serve with grilled bread.
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Nutritional Facts
- 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
