Keto Avgolemono Greek Shrimp & Asparagus Skillet with Melted Feta

Allergens

Shellfish, Eggs, Dairy (Feta)

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound fresh asparagus, trimmed
• 4 large eggs, separated
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• Chopped fresh dill and parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium high heat. Add the asparagus and cook until slightly softened, about 3 minutes. Remove from skillet and set aside.
2. To the same skillet, add shrimp and cook until pink and opaque, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. In a separate bowl, whisk together egg yolks, lemon juice, salt, and pepper until well combined.
4. Gradually pour the sauce into the skillet, stirring constantly to prevent curdling. Cook over low heat for 2 3 minutes or until slightly thickened.
5. Stir in feta cheese until melted and thoroughly combined with the sauce.
6. Return asparagus and shrimp to the skillet, nestling them into the sauce. Cook for an additional minute until heated through.
7. Serve immediately, garnished with fresh dill and parsley.

Chef’s Insight

For an extra burst of flavor, use the zest of one lemon in the avgolemono sauce.

Notes

This recipe is best enjoyed fresh for maximum flavor and texture.