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Jumbo Butterfly Shrimp with Cilantro Lime Asparagus & Rice

10MIN Prep time
20MIN Cook time
4 Servings

Categories

Airfryer, Baking, Butterfly Shrimp, Cinco de Mayo, Entrees, Event, Family Meals, Fish Friday, Fry, Quick and Easy, Shrimp, Weeknight Dinners

Ingredients

  • 1 9 oz package SeaPak® Jumbo Butterfly Shrimp
  • 1/2 – 3/4 lb fresh asparagus, cut into 1-2″ pieces
  • 3 tbsp butter (or substitute)
  • 2 tbsp lime juice
  • 1/4 tsp salt
  • 1 tsp lime zest (optional)
  • 1/2 cup roughly chopped cilantro
  • 3 cups cooked rice (your favorite)

Directions

Prepare Jumbo Butterfly Shrimp according to package directions and keep warm.

Blanch the asparagus (place in in a large pot of boiling water for approximately 1 to 2 minutes, until the asparagus turns bright green. Then drain and run very cold water over the asparagus to stop it from cooking). Set aside.

Melt the butter in a large saucepan.

Add the lime juice, salt, and lime zest. Stir until combined.

Add the asparagus and stir until well-coated. Cook until hot, about 3 to 4 minutes.

Combine the cilantro and rice in a large bowl.

Mix in the asparagus and lime juice mixture.

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