Blackened Shrimp w/ Asparagus

Super quick & Healthy!

Prep: 10 min

Cook: 20 min

Servings: 2-4 people



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 pepper

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1.5 pound (700g) asparagus (1 or 2 bunches) rinsed and trimmed

1/4 cup (60ml) vegetable stock

1 tablespoon hot sauce, optional (we used Sriracha)

1 tablespoon lemon juice

Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish


  1. To make the blackened shrimp and asparagus skillet: In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Coat well and set aside.


  1. 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.


  1. In the same skillet (clean up if necessary, to remove brown bits), 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.


  1. 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 your blackened shrimp and asparagus immediately, enjoy! You can serve the blackened shrimp and asparagus with a side of zucchini noodles, cauliflower rice, mashed potato, or just plain regular rice.


You can use shrimp with tails on or off.

Buy shrimp (or prawns) already deveined, shelled and cleaned, and you have yourself such an easy recipe.

Frozen shrimp is okay for this recipe, but fresh wild-caught shrimp tend to have better flavor.

You can save time when cooking asparagus by blanching them first in boiling water for 2 minutes then soak in ice water to stop cooking. Then you can cook asparagus as per the recipe, but quicker to get asparagus crisp-tender.

If spice and shrimp leave too many brown bits, rinse and clean the skillet to avoid asparagus having a bitter taste.

You can buy cajun blackening seasoning to gain time when prepping for the recipe.


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