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Keto Lemon Pepper Shrimp and Asparagus

A vibrant and satisfying dish featuring succulent shrimp and crisp asparagus, enveloped in zesty lemon flavor, perfect for a keto lifestyle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp, peeled and deveined Choose fresh or frozen without preservatives
  • 1 bunch Asparagus, trimmed and cut into 2-inch pieces
  • 3 tablespoons Olive oil
  • 1 large Lemon juice Juice from one large lemon
  • 1 teaspoon Lemon zest
  • 2 teaspoons Lemon pepper seasoning
  • 2 cloves Garlic, minced
  • to taste Salt
  • to taste Black pepper
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Peel and devein your shrimp if not already prepped. Clean the asparagus by trimming off the woody ends and cutting them into 2-inch pieces. Mince the garlic and set everything aside.
Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the asparagus and sauté for about 3–4 minutes until they turn bright green and slightly tender but still crisp. Remove them from the skillet and set aside.
  2. In the same skillet, add the remaining olive oil, minced garlic, and the shrimp. Sauté for 2–3 minutes on each side until they turn pink and opaque.
  3. Once the shrimp are cooked through, add the lemon juice, lemon zest, lemon pepper seasoning, salt, and black pepper. Stir well to coat the shrimp in the zesty mixture.
  4. Return the asparagus to the skillet, tossing everything together until the asparagus is heated through. Serve warm, garnished with fresh parsley if desired.

Notes

For substitutions, use chicken breast or tofu if shrimp isn’t preferred, ensuring compliance with halal requirements. Avoid overcooking the shrimp, as they become rubbery if cooked too long. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month.