These delicious blackened shrimp with asparagus are the perfect versatile and fast weeknight meal.
Asparagus and Blackened Shrimp Skillet – These tasty blackened shrimp with asparagus make the ideal, adaptable, and quick weeknight supper. This delicious, juicy shrimp and crisp, succulent asparagus make for a simple one-pan supper that will leave everyone raving. This shrimp and asparagus meal is low-carb, gluten-free, and keto-friendly. It can be prepared in 20 minutes or less using just one skillet. Have fun!
INGREDIENTS LIST FOR THE BLACKENED SHRIMP RECIPE
- One pound (450 grams) of large, peeled and deveined shrimp, plus one teaspoon of chili powder
- Two tsp of paprika
- One tsp powdered onion
- One teaspoon of cumin
- half a teaspoon of powdered garlic
- One tsp salt
- 1/4 tsp freshly ground black pepper
- Two tsp olive oil, separated
- One tablespoon unsalted butter or olive oil
- 700g (1 1/2 pounds) of cleaned and trimmed asparagus, either one bunch or two
- 60ml, or 1/4 cup, vegetable stock
- One tablespoon of hot sauce (we used Sriracha), optional
- One tablespoon of lemon juice
- As garnish, add some lemon slices, red chili pepper flakes, and freshly chopped parsley.
WHY YOU’LL LOVE THIS SHRIMP RECIPE
- It uses basic, readily available materials and is quick and easy to prepare.
- A terrific low-carb choice that will keep you full but not bloated is the shrimp and asparagus.
- This recipe for blackened shrimp is quite flexible; you can experiment with different seasonings or even vegetables, such baby bok choi or zucchini.
- You’ll go crazy for the shrimp’s lovely, peppery coating if you enjoy spices!
DIRECTIONS
- To create the skillet with blackened shrimp and asparagus, combine the shrimp, paprika, onion powder, cumin, garlic powder, chili powder, and salt and pepper in a big bowl. Cover well and put away.
- Add one tablespoon of oil to a medium-sized skillet over medium-high heat, and fry the seasoned shrimp for two to three minutes on each side, or until they are browned and cooked through. Transfer to a platter that is shallow and reserve.
- Add one tablespoon each of olive oil and butter to the same skillet (clean up if needed to get rid of any brown pieces), then turn the heat down to medium. Simmer after adding the sriracha, lemon juice, and veggie stock. When the sauce has slightly reduced, add the asparagus and simmer it until it is crisp-tender about 4–6 minutes, rotating the asparagus halfway through to coat it with sauce.
- Push the asparagus to one side of the pan and add the shrimp that have browned. Drizzle a little lemon juice over the asparagus and charred shrimp. After giving it a minute or two to warm, take the grilled shrimp and asparagus off the fire and, if like, garnish with parsley, lemon slices, and red crushed chile pepper. Enjoy your shrimp and asparagus that have been blackened right away! Serve the blackened shrimp and asparagus over mashed potatoes, cauliflower rice, zucchini noodles, or just regular rice. ❤️
TIPS FOR THE BLACKENED SHRIMP RECIPE
- Shrimp with or without tails can be used to produce blackened shrimp.
- To save time, purchase already deveined, shelled, and cleaned shrimp (or prawns).
- Blanching asparagus in boiling water for two minutes and letting it cool in ice water will cut down on cooking time. Next, you can continue cooking the asparagus according to the recipe.
- Rinse and clean the skillet if the spice and shrimp leave too many brown bits behind to prevent harsh asparagus.
- When preparing the meal, you can save time by purchasing cajun blackening seasoning.
WHAT OTHER READERS SAY ABOUT THIS BLACKENED SHRIMP RECIPE
“Very tasty! I also included a baked potato side dish. I added cayenne pepper to it and really liked it. – Ella
“I adore this recipe! Glad I refrained from adding the hot sauce. Without it, the spice is exactly right! Will definitely make again! – Shelby
It was quite tasty. Simple and quick to prepare. I’ll definitely make it again. – Phillip
“All right…This was so delicious that we almost forgot to snap a photo of it. Along with a side of broccoli, I served the blackened shrimp and asparagus on top of cilantro lime rice. SUPERB WORLDWIDE! – Wendy
Definitely the greatest asparagus I’ve ever had, and one of the best dinners I’ve ever had. Valentina was our hot sauce user. – David
HOW TO KEEP THE BLACKENED SHRIMP LEFTOVERS
You can keep any leftover shrimp in an airtight container for up to 3 days. Reheat gently in a skillet with a few drops of water to loosen the sauce.
MORE SHRIMP RECIPES? TRY THESE:
- Cajun Shrimp and Sausage Recipe in Creamy Pepper Sauce
- Baked Shrimp in Foil Packs Recipe with Garlic Lemon Butter Sauce
- Garlic Butter Shrimp Recipe with Asparagus – Best Shrimp Recipe.
- 10-Minute Creamy Garlic Spinach Shrimp Recipe
- 10-Minute Shrimp Zucchini Noodles Recipe – Best Shrimp Recipe
