1tablespooncoconut aminosor use low sodium soy sauce
1/4cupfresh lemon juice
1teaspoonlemon zest
4tablespoonsolive oildivided
1 1/2poundsshrimppeeled and deveined
Sea salt and freshly ground black pepperto taste
1poundasparagus spearstrimmed and halved
1teaspoonminced fresh ginger
3clovesgarlicminced
¼cupchopped cilantro
Instructions
In a small bowl, whisk together first 6 ingredients (chicken broth through lemon zest). Set aside.
To a large skillet over medium high heat, add 2 tablespoons of the olive oil and swirl to coat. Add shrimp to pan in a single layer and cook for 2 to 3 minutes per side, until beginning to pink on both sides and becoming opaque, but slightly undercooked. Season shrimp with sea salt and freshly ground black pepper to taste and remove from pan.
In the same skillet, heat remaining 2 tablespoons olive oil. Add asparagus and sauté for 5 to 7 minutes, until tender-crisp, bright green. Season with salt and pepper to taste. Add ginger and garlic to skillet and stir to combine. Sauté for another 30-45 seconds.
Pour lemon sauce in with asparagus. Add shrimp back into skillet and stir to combine with sauce and asparagus. Simmer for 1 to 2 minutes or until sauce is thickened. Remove from heat and serve warm sprinkled with cilantro