I did that thing again where I grocery shop without a real meal plan and then have to make things up. It’s actually kind of working for me though – I just get creative or find a recipe that *almost* fits what I have and make some substitutions.
This week I didn’t want to buy too much since I’m leaving town on Thursday, so I really just re-stocked my fresh produce and yogurt to get me through. Aside from my regular spinach, carrots, and tomatoes I decided on asparagus as a vegetable option. I had opened a can of chickpeas for a salad Saturday night so I had the rest of it to use, and I still had some frozen shrimp left over from those shrimp tacos I made last Monday. That’s how this recipe was born.
Lemon Honey Shrimp with Asparagus and ChickpeasServes 2. Cook time 15 min.
- 20 shrimp, peeled
- 1 1/4 cup chickpeas, drained and rinsed
- 1 bunch asparagus
- 1 1/2 T honey
- 1/2 T brown mustard
- Juice of 1/2 lemon
- 1 t garlic powder
- 1 T olive oil
Cut the ends of the asparagus. Here’s how my mom taught me to do it – just bend one stalk in half until it snaps. That’s the spot where they should all be cut! Then line that one up with the rest of the bunch and chop them all at that same lenth where the first one snapped naturally.
Place the asparagus on a cooking sheet, coat with non-stick spray or olive oil, and sprinkle with pepper and garlic. Bake for about 10 minutes at 350 degrees or until desired level of tenderness.
Peel your shrimp if they aren’t already and heat one tablespoon of olive oil in a non-stick pan. Add shrimp on medium high for 3-5 minutes or until pink and cooked through. Remove from pan and chop into small pieces.
Prepare lemon honey dressing by mixing honey, mustard, lemon juice, and garlic powder in a small bowl. Then, when the asparagus is finished baking, start layering your bowl! I added my chickpeas first…
then the chopped shrimp…
then the asparagus, which I chopped into bite-sized pieces.
Finally I drizzled the dressing on top and mixed it all up! And yes I used my hands.
I served my on top of a bed of mixed greens. Light, sweet, and summery.