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Camarones y espárragos


  • 6 ounces of shrimp
  • 1 garlic clove, minced
  • 1 teaspoon ground basil
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 asparagus bunch
  • 1 teaspoon olive oil
  • ½ avocado, sliced
  • 1/3 cup red onion, sliced
  • Lettuce leaves
  • Salt and pepper


In a bowl, combine the all the ingredients except the olive oil, lettuce leaves, avocados, and onion. Heat a large skillet over medium with the olive oil. Sauté the shrimp and asparagus mixture until cooked through, turning constantly. Serve with lettuce leaves and avocado and onion slices.
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