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Lime Shrimp with Asparagus Recipe

Lime Shrimp with Asparagus Recipe photo by Taste of Home

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For this colorful main dish, I combine shrimp, asparagus and sweet red pepper and flavor them with lime juice, lime peel, garlic and soy sauce. It may look like it takes a long time to prepare, but it goes together fast in the microwave. -Peggy Davies Canon City, Colorado

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Lime Shrimp with Asparagus Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 garlic clove, minced
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1 medium sweet red pepper, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon grated lime peel
Hot cooked rice

Directions

Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm
Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm.
In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime peel until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly.
Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice. Yield: 4 servings.

Originally published as Lime Shrimp with Asparagus in Taste of Home April/May 2004, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Lime Shrimp with Asparagus

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Reviewed on Apr. 22, 2013 by ktruitt12

I made this recipe on the stove versus in the microwave. It worked out really well. Just steam the asparagus and cook the shrimp, peppers and jalapeno on the stove until cooked through. It took about twice as long, but 30 minutes still isn't bad! I also used all purpose flour instead of cornstarch. The sauce thickened very nicely.

Even though it calls for jalapeno, the dish is not very hot at all. Next time I will try a hotter pepper to get some spice.