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Mediterranean Shrimp and Asparagus Skillet

A vibrant, 20-minute healthy dinner featuring seared shrimp, asparagus, olives, and feta in a lemon-herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Protein & Veggies
  • 1 lb large shrimp peeled and deveined
  • 1 bunch asparagus woody ends trimmed, cut into 2-inch pieces
  • 1 medium red onion sliced into wedges
Flavor & Sauce
  • 0.3 cup Kalamata olives pitted
  • 0.5 cup feta cheese crumbled
  • 3 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Chef's knife
  • Cutting board
  • Citrus juicer

Method
 

  1. Wash asparagus and snap off woody ends. Cut into 2-inch pieces. Slice red onion.
  2. Toss shrimp with 1 tbsp olive oil, half the garlic, oregano, salt, and pepper.
  3. Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sauté asparagus and onions for 5-7 minutes until tender-crisp. Remove from pan.
  4. In the same skillet, add shrimp in a single layer. Sear for 1-2 minutes per side until pink.
  5. Add remaining garlic and lemon juice to the pan to create a sauce.
  6. Return veggies to the pan (or assemble on a platter) and toss with shrimp and sauce.
  7. Top with kalamata olives and crumbled feta cheese.
  8. Garnish with fresh parsley and serve immediately.

Notes

Serve with crusty bread to soak up the lemon-garlic juices.