A simple blackened shrimp & asparagus skillet recipe? Say no more!
It may be soup season and believe us, we’re here for it, but we just can’t let go of Summer without sharing this delicious, simple blackened shrimp & asparagus skillet recipe from Eatwell101. Before diving into the soup and chili goodness that keeps us warm once the cooler weather starts creeping in, you’ve got to give this simple and light yet tasty and filling recipe a try!
We served it up with some sweet corn and roasted potatoes which was an excellent choice, but we’d love to hear from you and what spin you decide to take with the recipe!
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 bunch of asparagus rinsed and trimmed
- 1/4 cup chicken stock
- 1 tablespoon hot sauce, optional
- 1 tablespoon lemon juice
- Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish
Directions:
- Add the peeled and deveined shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and pepper to a large bowl. Mix all the ingredients together to ensure the shrimp is coated well
- Add 1 tablespoon of olive oil and seasoned shrimp to a medium skillet over medium-high heat. Cook the shrimp on each side until browned and cooked through (around 2-3 minutes per side). Place onto a plate and set aside.
- Reduce the heat to medium then add 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add chicken stock, lemon juice, and hot sauce and bring to a simmer, allowing the sauce to reduce a tad bit before adding the asparagus. Cook the asparagus until it is crisp and tender (about 4-6 minutes) tossing/flipping it over regularly to ensure it is well coated
- Add the blackened shrimp back to the skillet after pushing the asparagus over to the side and squeeze a dash of lemon over the top. Still on medium heat, allow the shrimp to reheat for 1-2 minutes before removing it and the asparagus.
- Sprinkle with fresh chopped parsley, lemon, and red crushed chili pepper if you’d like to add a little more of a kick.
- With corn and potatoes on the side, we didn’t feel the need to include rice but serving the shrimp over some brown, white, or cauliflower rice would also be a great choice.
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