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- 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 2 cups vegetable or chicken broth - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon, juiced and zested - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh parsley, chopped for garnish

Lemon Garlic Shrimp and Asparagus Rice Bowl

Indulge in a healthy and vibrant meal with this Zesty Lemon Garlic Shrimp & Asparagus Rice Bowl! This delicious recipe features succulent shrimp and tender asparagus, all tossed in a zesty lemon-garlic sauce, served over fluffy jasmine rice. Perfect for a quick weeknight dinner or impressing guests, it's not only easy to prepare in under 30 minutes but also packed with essential nutrients. Elevate your dinner routine with this flavorful and colorful dish!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup jasmine rice

2 cups vegetable or chicken broth

4 cloves garlic, minced

1 medium lemon (zested and juiced)

3 tablespoons olive oil

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Rice: In a medium saucepan, bring the vegetable or chicken broth to a rolling boil. Once boiling, stir in the jasmine rice. Lower the heat to a simmer, cover with a lid, and cook for about 15 minutes or until all the broth is absorbed. Once cooked, remove from heat and fluff the rice with a fork to separate the grains.

    Cook the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the trimmed asparagus pieces and sauté for approximately 3-4 minutes, or until they become tender yet still crisp. Season with a pinch of salt and black pepper to enhance their flavor. Once done, remove the asparagus from the skillet and set aside on a plate.

      Sauté the Shrimp: In the same skillet, pour in the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, stirring continuously for about 30 seconds until the garlic becomes fragrant but not browned. Next, add the shrimp to the skillet, seasoning with additional salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.

        Add Flavor: Drizzle the lemon juice and sprinkle the lemon zest over the sautéed shrimp, mixing well to combine. Continue cooking for another minute, allowing the shrimp to absorb the citrusy flavors evenly.

          Combine Ingredients: Gently return the cooked asparagus to the skillet with the shrimp, mixing everything to combine. Heat through for another minute, ensuring the flavors meld beautifully.

            Assemble the Bowl: To serve, place a generous scoop of fluffy jasmine rice in each bowl. Spoon the zesty lemon garlic shrimp and asparagus mixture on top.

              Garnish and Serve: Finish off each bowl with a sprinkle of freshly chopped parsley for a burst of color and freshness. Serve with lemon wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings