Blackened Shrimp with Asparagus

This dish is perfect for a fast weeknight meal.

Blackened Shrimp with Asparagus

Chef Tom
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 254 kcal


  • 1 pound large shrimp peeled and deveined
  • 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
  • 2 tablespoons olive oil divided
  • 1 tablespoon olive oil
  • 1.5 pound asparagus rinsed and trimmed
  • 1/4 cup vegetable stock
  • 1 tablespoon Sriracha optional
  • 1 tablespoon lemon juice
  • Lemon slices for garnish
  • red pepper flakes for garnish
  • fresh chopped parsley for garnish


  • In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Coat well and set aside.
  • In a medium-sized skillet over medium-high heat, add 1 tablespoon oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.
  • In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter and reduce heat to medium. Add vegetable stock, lemon juice and sriracha and bring to a simmer. Allow the sauce to reduce a little, then add the asparagus and cook the asparagus until crisp-tender, approx. 4-6 minutes, turning the asparagus regularly to coat into the sauce.
  • Push the asparagus on the side and add blackened shrimp back to the pan. Squeeze a dash of lemon juice on top of the blackened shrimp and asparagus. Allow reheating for 1-2 minutes then remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve immediately.


Calories: 254kcalCarbohydrates: 9gProtein: 27gFat: 13gSaturated Fat: 2gCholesterol: 286mgSodium: 1645mgPotassium: 482mgFiber: 4gSugar: 4gVitamin A: 1987IUVitamin C: 21mgCalcium: 217mgIron: 7mg
Keyword seafood
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