BBQ Shrimp and Asparagus

About

This Keto BBQ shrimp and asparagus is the perfect, quick summer meal. The shrimp are quickly marinated in BBQ sauce and the asparagus spears are simply seasoned with avocado oil, salt, and pepper. Most of the flavor in this dish comes from the grill as any summer meal should.

Is shrimp paleo?

Since shrimps are animals they are definitely paleo food.

Is BBQ sauce paleo?

Yes, there are certain brands out there that are keto-friendly and paleo at the same time. You can also make your own. For recipe ease, I used a premade sauce.

How can I make this meal even quicker?

You can marinate the shrimp overnight while already on skewers, just so it is prepped and ready to go. The asparagus is simple enough to season right before heading to the grill. Asparagus is usually quicker to cook than shrimp so place that on the grill first and then the shrimp so both are finished cooking at the same time.

Ingredients

1 pound shrimp
4 tablespoon organic and unsweetened classic bbq sauce by primal kitchen
¼ teaspoon black pepper
1 pound asparagus, raw
1 tablespoon avocado oil
¼ teaspoon coarse kosher salt by morton
¼ teaspoon black pepper
4 tablespoon organic and unsweetened classic bbq sauce by primal kitchen
½ medium – 2 1/8" diameter lemon

Instructions

Preheat a grill until 450 F- 500F. Place shrimp in a medium-sized mixing bowl. Add BBQ sauce and ¼ tsp black pepper.
Stir well to combine the BBQ sauce over the shrimp. Set aside while you are prepping asparagus.
Place asparagus on a plate and drizzle with avocado oil, kosher salt, and remaining black pepper. Toss to coat well, it does not need to be perfect.
Divide shrimp between four metal skewers.
Place asparagus on the grill first. Allow cooking for a couple of minutes before flipping.
Add shrimp to the grill and allow to cook on the first side for a couple of minutes before flipping. Go back to the asparagus and flip them again.
Flip shrimp after a couple of minutes of cooking. Continue flipping the shrimp and asparagus until the shrimp are pink, cooked through and charred. The asparagus should be nicely charred but still slightly crunchy. Bast the shrimp often with the remaining BBQ sauce using a silicone brush.
Serve grilled asparagus and shrimp with a squeeze of lemon.