Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 oz (sale $3.99) 12 oz $3.99
• Green Asparagus, 1 lb (sale $2.99) 1 lb $2.99
• Fresh Organic Limes - each 1 lime $0.99
• Medium Fresh Navel Orange - each 1 orange $1.19
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves garlic (from 1 bulb) $2.49
• Olive oil 2 1/2 tbsp
• Butter (optional) 1 tbsp
• Honey or brown sugar (optional) 1 tsp
• Red pepper flakes pinch
• Salt and black pepper to taste
• Cooked rice, couscous, or quinoa (side starch) 1 cup cooked (about 1/2 cup dry rice)

Instructions

1. Prep: Heat oven to 425°F. Pat dry 12 oz shrimp. Zest and juice 1 lime and 1 orange (keep zest separate). Mince 2 garlic cloves. Trim 1 lb asparagus (snap woody ends).
2. Roast the asparagus: Toss 1 lb asparagus with 1 1/2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until tender-crisp, 10–14 minutes, shaking once halfway.
3. Start your starch: While asparagus roasts, cook enough rice/couscous/quinoa for 2 servings (aim for about 1 cup cooked total).
4. Make the quick citrus-glaze base: In a small bowl, whisk orange juice (from 1 orange), lime juice (from 1 lime), 1 tsp honey (optional), and a pinch of red pepper flakes.
5. Sear the shrimp (stove): Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add 12 oz shrimp in a single layer, season with 1/2 tsp salt and pepper, and cook until just turning pink, 1–2 minutes per side.
6. Finish sauce: Reduce heat to medium. Add minced 2 garlic cloves and cook 20–30 seconds. Pour in the citrus mixture and simmer until slightly syrupy, 1–2 minutes. Swirl in 1 tbsp butter (optional) and add orange/lime zest to taste.
7. Serve: Spoon shrimp and citrus glaze over the cooked starch (about 1/2 cup each). Plate the roasted asparagus on the side (or under the shrimp). Taste and add more lime, salt, or pepper as needed.