Go Back
–+ servings
Delicious blackened shrimp served with fresh asparagus in a skillet
Print Recipe
5 from 1 vote

Blackened Shrimp and Asparagus Skillet

A quick and flavorful dish featuring blackened shrimp and crisp asparagus, perfect for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Cajun
Keyword: Easy, Quick
Servings: 4 servings

Equipment

  • Skillet
  • Mixing Bowl

Ingredients

Shrimp

  • 1 pound large shrimp, peeled and deveined

Spices

  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

Cooking Oil

  • 2 tablespoons olive oil, divided
  • 1 tablespoon olive oil or unsalted butter

Vegetables

  • 1.5 pounds asparagus, rinsed and trimmed
  • 1/4 cup vegetable stock
  • 1 tablespoon hot sauce (optional)
  • 1 tablespoon lemon juice

Garnishes

  • lemon slices, for garnish
  • red chili pepper flakes, for garnish
  • fresh chopped parsley, for garnish

Instructions

  • Pat your shrimp dry with paper towels before seasoning; this ensures they get beautifully crisp when cooked. In a medium bowl, combine the chili powder, paprika, onion powder, cumin, garlic powder, salt, and black pepper. Toss the shrimp in this bold spice mix until they’re well coated.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the spice-coated shrimp in a single layer. Cook on each side for about 2-3 minutes until they’re blackened and just cooked through. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining olive oil (or butter if you want extra richness). Add the trimmed asparagus and sauté for 4-5 minutes, stirring frequently, until asparagus starts to soften but is still bright green and crisp.
  • Pour in the vegetable stock and (if using) hot sauce; this will help lift up any flavorful browned bits from the pan and steam the asparagus to perfect tenderness. Allow to simmer for another 2-3 minutes, uncovered.
  • Return the shrimp to the skillet and gently toss with the asparagus. Drizzle the lemon juice over the top, and give everything a final toss to coat in the delicious juices.
  • Serve hot, garnished with fresh parsley, lemon slices, and a sprinkle of red chili pepper flakes for a little extra heat.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to avoid rubbery shrimp.