Get ready for a vibrant, incredibly flavorful, and unbelievably quick meal with this Pan Blackened Shrimp and Asparagus recipe! Plump, perfectly seasoned shrimp are “blackened” in a hot skillet, then combined with tender-crisp asparagus, all coated in a zesty lemon-hot sauce glaze. It’s a healthy, delicious, and satisfying dish that comes together in under 30 minutes, making it perfect for busy weeknights when you crave something special.
Why I Love This Recipe
This Pan Blackened Shrimp and Asparagus dish is a true weeknight miracle! What I love most is how it delivers such bold, intense flavor with minimal fuss. The “blackening” technique creates an amazing crust on the shrimp, locking in their sweetness, while the asparagus cooks quickly to a perfect tender-crisp texture. The lemon-hot sauce glaze ties everything together with a bright, zesty kick that perfectly balances the rich spices. It’s wonderfully light yet satisfying, and the quick cooking time means you can have a gourmet-feeling meal on the table faster than ordering takeout!
Ingredients
Here’s what you’ll need to create this quick and flavorful dish:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 teaspoon chili powder
- 2 teaspoons paprika (smoked paprika recommended)
- 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 unsalted butter (or olive oil)
- 1 1/2 lb (700g) asparagus (1 or 2 clusters), rinsed and trimmed (tough ends snapped off)
- 1/4 cup (60ml) vegetable stock
- 1 tablespoon hot sauce (optional, Sriracha works well)
- 1 tablespoon lemon juice
- Lemon slices, red pepper flakes, fresh chopped parsley, for garnish (optional)
Swaps and Notes
- Shrimp: Large shrimp work best for this recipe. You can use shrimp with or without tails. Buying shrimp already peeled and deveined saves time. If using frozen, ensure they are fully thawed and patted very dry.
- Spice Blend: The listed spices create a fantastic “blackened” flavor. You can use a pre-made Cajun Blackening Seasoning to save time, but check its salt content. Adjust chili powder and hot sauce for your preferred spice level. Smoked paprika adds a richer, deeper flavor than regular paprika.
- Olive Oil/Butter: The combination provides a good sear and richness. You can use all olive oil for a dairy-free option.
- Asparagus: Choose asparagus spears that are not too thin (which can overcook quickly) or too thick (which might need blanching). Snapping off the tough woody ends is essential.
- Vegetable Stock: Low-sodium vegetable stock is recommended. Chicken broth can be substituted.
- Hot Sauce: Sriracha adds a garlicky heat. Any favorite hot sauce will work. Adjust to taste or omit.
- Lemon Juice: Freshly squeezed lemon juice brightens the flavors significantly.
Instructions
Let’s get this delicious Pan Blackened Shrimp and Asparagus cooked in your skillet!
- Season the Shrimp: In a large bowl, combine the 1 lb (450g) large shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and freshly cracked black pepper. Toss well to ensure all the shrimp are thoroughly coated with the spice mixture. Set aside.
- Cook the Shrimp: In a medium-sized skillet (a well-seasoned cast iron or non-stick pan works great) over medium-high heat, add 1 tablespoon of olive oil. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are beautifully browned, cooked through (pink and opaque), and have a lovely crust. Be careful not to overcook them, as shrimp cook very quickly and can become rubbery. Remove the cooked shrimp to a shallow plate and set aside.
- Prepare Pan for Asparagus: In the same pan, if there are too many dark “brown chunks” from the shrimp seasoning that look like they might burn (which can make the next ingredients bitter), quickly rinse and clean the pan. Otherwise, leave the flavorful bits in the pan. Reduce the heat to medium. Add 1 tablespoon of olive oil (or butter) to the pan.
- Cook Asparagus Glaze: Add the vegetable stock, lemon juice, and hot sauce (if using) to the pan. Bring to a gentle simmer. Allow the sauce to reduce a bit and slightly thicken for 1-2 minutes.
- Cook Asparagus: Add the trimmed asparagus to the pan with the simmering sauce. Cook for roughly 4-6 minutes, rotating the asparagus regularly to coat it in the sauce. Cook until the asparagus is tender-crisp (still has a slight bite) and bright green.
- Tip for Softer Asparagus: If you prefer very tender asparagus or are starting with thicker spears, you can par-blanch them in boiling water for 2 minutes, then immediately plunge into ice water to stop cooking. Drain well, then add to the pan to finish cooking as per the recipe.
- Combine & Finish: Push the cooked asparagus to one side of the pan. Add the blackened shrimp back into the pan. Squeeze a little extra lemon juice over both the shrimp and asparagus. Allow to warm through for 1-2 minutes, tossing gently to combine.
- Garnish and Serve: Remove the skillet from heat. Top generously with fresh chopped parsley, lemon slices, and crushed red pepper flakes if desired for a final touch of brightness and spice. Serve your blackened shrimp and asparagus immediately, and enjoy!
Serving Suggestions and Pairings
This Pan Blackened Shrimp and Asparagus is a complete meal, but it pairs beautifully with light sides:
- Zucchini Noodles or Cauliflower Rice: For a low-carb option that still soaks up the delicious sauce.
- Plain Rice: Fluffy white or brown rice is perfect for soaking up the flavorful pan juices.
- Mashed Potatoes: Creamy mashed potatoes (or smashed potatoes) offer a comforting base.
- Quinoa: A healthy grain option.
- Simple Side Salad: A light green salad with a vinaigrette for extra freshness.
- For other quick and easy seafood dishes, consider our Famous Red Lobster Shrimp Scampi or a zesty option like Zesty Lemon Butter Fish Fillet.
Tips for Success
- Pat Shrimp Dry: This is crucial for achieving that “blackened” crust. Excess moisture will steam the shrimp instead of searing it.
- Hot Pan for Shrimp: Get your skillet hot over medium-high heat before adding the shrimp to ensure a quick sear and crispy exterior.
- Don’t Overcook Shrimp: Shrimp cooks very quickly. As soon as it turns pink and opaque, it’s done. Overcooked shrimp become tough.
- Clean Pan if Needed: If too many dark bits accumulate after cooking the shrimp, a quick wipe or rinse of the pan before adding the asparagus prevents bitterness in the final dish.
- Asparagus Doneness: Cook asparagus until tender-crisp; it should still have a slight bite. Overcooked asparagus can be limp.
Storage and Leftover Tips
This dish is best enjoyed fresh for optimal texture and flavor.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 1-2 days. The shrimp may become slightly firmer, and the asparagus softer.
- Reheating: Gently reheat individual portions in the microwave on low power, or in a skillet over low heat until just warmed through. Avoid high heat to prevent the shrimp from becoming rubbery.
- Freezing: Freezing is generally not recommended for cooked shrimp or asparagus, as their textures can degrade significantly upon thawing.
More Recipes You Will Love
If you loved the light, healthy, and flavorful nature of this skillet dish, you’ll definitely want to explore some of our other fantastic, easy-to-make main dishes:
- For another incredibly flavorful skillet meal packed with Southern flair, try This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of comforting bowls, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- And for a fun, interactive meal that’s perfect for feeding a crowd, don’t miss our This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd!
- Finally, for another amazing one-pan chicken and potato meal, check out One-Pan Cowboy Garlic Chicken & Potatoes with Buttery Herb Sauce!
Final Thoughts
This Pan Blackened Shrimp and Asparagus recipe is a brilliant solution for bringing a truly flavorful, healthy, and incredibly satisfying meal to your table in record time. It’s perfect for a quick weeknight dinner, promising tender shrimp and vibrant asparagus in every zesty bite.
Give this recipe a try and let the bold flavors excite your palate! What are your favorite quick-cooking seafood and veggie combinations? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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