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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition 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
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