This bright, satisfying dish makes it easy to enjoy more vegetables.

Spring is the perfect time to refresh your plate with lighter, nutrient-rich foods. Seasonal vegetables like asparagus, sweet peas, and fresh herbs add flavor, color, and valuable nutrients that support overall health. This simple shrimp recipe created by Paula Montagna, MS, RD, CDN, CNSC, Director of Clinical Nutrition at Stony Brook Southampton Hospital brings those ingredients together in a bright, satisfying dish that makes it easy to enjoy more vegetables.

“This recipe adds flavors with a quick shrimp stock and Old Bay seasoning and lightens up a traditional rice dish by combining brown rice with cauliflower rice, which mimics the size and texture of rice but with fewer starchy carbs. The addition of sweet peas adds a touch of natural sweetness, while the asparagus brings fresh spring flavor,” noted Montagna. “You can also garnish with fresh radishes for a pop of color. It’s a simple, nutrient-rich way to celebrate the season—and a delicious example of how easy it can be to incorporate more vegetables into your meals.”

Shrimp & Asparagus Skillet

Serves 2–3, prep 10 minutes, cook time 15-20 minutes

Ingredients:

• 1 lb 16/20-count jumbo shrimp, peeled and deveined, tails removed (reserve shells)
• 1 cup water
• Old Bay seasoning (to taste)
• 3 Tbsp extra virgin olive oil, divided
• 1 bunch asparagus, trimmed and cut into 2 inch pieces
• 2 small shallots or 1 large shallot, cut into strips
• Salt and pepper (to taste)
• 4 garlic cloves, minced or pressed
• 1 lemon, juiced and zested
• 1 cup cooked white or brown rice
• 1 cup frozen cauliflower rice
• ½ cup sweet peas

Directions:

1. Add the reserved shrimp shells to a small pot with 1 cup water to create a shrimp stock. Simmer on low heat while preparing the rest of the recipe to extract flavor. (Optional)
2. Pat the shrimp very dry with paper towels. Season both sides with Old Bay and set aside.
3. Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Cook the shrimp 2–3 minutes per side, until pink and cooked through. Transfer shrimp to a plate.
4. Add the remaining 2 Tbsp olive oil to the skillet. Add the asparagus and shallots; season with salt and pepper.
5. Sauté 4–5 minutes, until the asparagus is bright green.
6. Add the garlic and cook 1 minute
7. Return the cooked shrimp to the skillet. Add the lemon zest and lemon juice.
8. Toss to combine and heat through.
9. In a saucepan, combine Cooked rice, Frozen cauliflower rice, Sweet peas, 1/4 cup water (add more if needed)
10. Cover and steam until everything is heated through.
11. Season with salt and pepper.
12. Spoon the rice mixture onto plates and top with the shrimp and asparagus.
13. Garnish with fresh radishes for a pop of color. (Optional)