Why do we love Meyer Lemons so much? Meyer lemons make this Meyer Lemon Garlic Shrimp and Asparagus with Brown Rice even better with a sweet citrus tartness that really brings out the flavor.

Meyer Lemon Garlic Shrimp and Asparagus

It’s absolutely perfect for a quick weeknight dinner but this week we had it for dinner Sunday to go with our fun Citrus theme this week.

Speaking of citrus, my affection for citrus is so passionate that I did have some trouble deciding what I wanted to make.

In fact, originally I couldn’t get Blood Orange out of my mind. I’m probably more addicted to that then Meyer Lemons, but I had a big old bag and I needed to use them up, so this was it.

Meyer Lemon Garlic Shrimp and Asparagus

And I’m not sorry. It’s a fabulous meal that we enjoy frequently!

Don’t forget to check out all the other great recipes in today’s fabulous lineup.

More Great Citrus Recipes

Meyer Lemon Garlic Shrimp and Asparagus

Recipe for Meyer Lemon Garlic Shrimp and Asparagus

Meyer Lemon Garlic Shrimp and Asparagus

Meyer Lemon-Garlic Shrimp & Asparagus

Nicole Cook
A versatile side dish or full meal for any event. Makes a great dinner on a busy weeknight.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Servings 4 servings


  • 1 pounds raw shrimp peeled and deveined
  • 2 teaspoons of extra-virgin olive oil
  • 2 red bell peppers chopped
  • 3 tablespoons of minced garlic divided
  • ¼ cup of onion chopped
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • 4 tablespoons of freshly squeezed meyer lemon juice
  • 1 ½ cups of chicken broth
  • 1 ¼ teaspoons cornstarch
  • salt & pepper to taste


  • Heat the olive oil, in a large skillet over medium heat. Once heated, add the peppers, 1 1/2 tablespoons of garlic, onions and asparagus, stirring occasionally about 5 minutes or until it the vegetables are just starting to get soft. I try not to let them get too soft, because the little bit of crisp is actually really nice in each bite.
  • Remove the vegetables from the heat, and set them aside on a plate. Cover to keep warm.
  • In the skillet, add the remaining garlic and the lemon juice and heat for about 1 minute, stirring frequently. Add the shrimp. Cook for about 2 minutes, stirring frequently.
  • Add the chicken broth and stir. Then add the cornstarch and stir and cook until thickened, about 3-4 minutes or so.
  • Serve this with brown rice, pasta or quinoa.
  • Pile a plate with 1/2 cup of brown rice. Dish the veggies evenly over each plate. Spoon the shrimp and sauce over the entire thing. Mix together and enjoy!
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  1. Oh what a colorful and tasty dish Nicole. The combo of flavors and the freshness of the asparagus and meyer lemons sounds so good.

  2. Perfect! I love everything about your recipe. Looks like a fabulous #SundaySupper (or for any day of the week actually) for the warmer months of ahead that are coming. You’ve used all my favorite ingredients!!! Happy #SundaySupper

  3. This dish is just packed full of delicious flavors. Love it 🙂 P.S.: I have just discovered Meyer Lemons and oh what have I been missing.

  4. I can’t tell you how badly I want to have this dish on my plate for dinner tonight! The colors are so great, and I just know that the meyer lemons bring out some awesome flavor!

  5. Love this recipe so much. We have seafood allergies but I’m think I could swap chicken for the shrimp. Love that you added asparagus. One of my faves.

  6. I love this dish with all the bright colors! Anytime I can marry asparagus and shrimp is a good meal for me but the addition of Meyer lemons puts this over the delicious top!

  7. Beautiful! The colors and the ingredients have me very hungy!!! Thanks for sharing, can’t wait to try this one 😉

  8. My wife has been on an asparagus kick for a while now. We keep eating it plain, but this sounds like a great way to spice things up.

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