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My favorite meal is any meal that doesn’t require a lot of effort to make or dirty dishes to clean up afterwards. So I guess you could say this Asparagus Shrimp Stir-Fry is probably my all-time favorite meal. Aside from the oil to cook it in, it’s got only five ingredients and is ready in about fifteen minutes from start to finish. Never mind that it’s a delicious autoimmune protocol-friendly dish! Now, I’ve had a somewhat rocky relationship with shrimp in the past, but this simple lemon-garlic sauce perfectly masks or complements its flavor depending on how you feel about it. Add a couple handfuls of spinach or diced sweet potato if you want to make this a complete meal on its own, or serve it up with an easy side like cauliflower rice or mashed sweet potatoes! It’s also tasty with a garnish of bacon if you don’t mind cooking up some of that first (it’s okay, you can use the same pan).

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Asparagus Shrimp Stir-Fry

Prep Time5

Cook Time10

Total Time15

Servings people

Ingredients

2 tablespoons coconut oil
1 pound shrimp peeled
1 bundle asparagus chopped
2 tablespoons lemon juice omit for IC
4 cloves garlic minced
2/3 cup chicken broth

Equipment

cookware

Instructions

Heat the oil in a skillet over medium-high heat.
Add the shrimp, asparagus, lemon juice, and garlic and cook, stirring, until the shrimp is pink, about 4 minutes.
Add the broth and simmer until the asparagus is tender, 3-5 minutes.