Lemon-Garlic Shrimp and Spring Veggies

Lemon-Garlic Shrimp and Spring Veggies in a butter and lemon basil sauce surrounded by fresh spring veggies. Elegant, easy, and perfect for the season.


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Who’s getting excited? My favorite season is almost here, garden season! Time to put away those heavy sauces and start thinking green. This Lemon-Garlic Shrimp and Spring Veggies dish is perfect for the season. Filled with garden fresh veggies, garlic butter sauce, and shrimp. Hello, beautiful!

Everything’s better with bacon:

I love adding bacon to shrimp dishes. Shrimp, like many seafood dishes, can be a bit on the neutral side. Adding smokey bacon adds another dimension to the dish. Cook bacon in a large nonstick skillet over medium heat until crisp. Don’t throw out all that glorious bacon fat. Instead, cook the vegetables in it.

Spring asparagus:

Asparagus is like tulips; they just shout spring. When I was young, we would pack up the car and travel back country roads looking for wild asparagus and I swear there was nothing better. These beautiful bright green spears offer up health benefits that roll out like Santa’s list. A nice array of nutrients and fiber. They add a smile to every dish. Keep about 3-4 inches of the tips. Cut off any tough ends and slice the rest into small 1/4” slices.

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Lemon-Garlic Shrimp and Spring Veggie
Prep Time
15 mins
Cook Time
10 mins
 
Course: Main Course
Cuisine: American
Keyword: Fish and Seafood
Servings: 6 servings
Author: ella @ thewackyspoon.com
Ingredients
  • 4 Bacon slices
  • 2 fresh ears of corn
  • 1 large tomato, chopped
  • 1 bunch asparagus
  • 1 small onion, chopped
  • pound shrimp, cooked
  • 3 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 lemon, juiced
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste
Instructions
  1. Clean the corn and remove silks, cut the kernels from the cob. Trim the ends from the asparagus. Cut 3” from the tips and cut the remaining stalk into ¼” slices. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
  2. Increase heat to medium high. Add the corn, tomato, asparagus, and onion; sauté 3 minutes or until browned. Transfer to a bowl and keep warm.
  3. Wipe the skillet out with a paper towel. Heat pan over medium high heat. Add the garlic, butter, and oil; sauté until fragrant, about 1 minute. Add the shrimp and sauté for another 2 minutes or until the shrimp is done.
  4. Add the corn mixture to shrimp. Stir in basil and lemon juice. Sprinkle the bacon over the top.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

13 thoughts

    1. I have never had any luck with growing herbs indoor. Let me know the trick if you do. And you are quite welcome!

  1. Shrimp in lemon and garlic would’ve made me plenty happy. But then you go and add bacon and I feel like its Christmas morning. And then you keep right on going . . .

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