Blackened Shrimp and Asparagus

When you make this skillet Blackened Shrimp recipe, know that it is low in carbohydrates and fat, keto-friendly, and gluten-free, making it a nutritious, delicious, quick, and easy meal in 20 minutes or less.

One of the easiest and fastest foods to cook is shrimp.

You only need to cook shrimp for four minutes, and it is done. If you like asparagus but have never tried cooking it this way, you will be surprised at how much better it tastes.

You will never cook asparagus any other way again. 

It’s very satisfying!

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Why do I love Blackened Shrimp and Asparagus?

I did not know that a Blackened Shrimp recipe like this could taste delicious and be packed with so many nutrients yet few calories. The shrimp and asparagus together mean you get the following benefits:

• Antioxidants
• Lowers blood pressure
• Help you lose weight
• Improve your digestive system
• Support a healthy pregnancy
• Contains at least eight essential vitamins and minerals. 

What’s Blackened Shrimp?

Blackened shrimp is Cajun cuisine because it is coated in blackened seasoning before pan-searing. However, blackened does not mean the shrimp is burnt. 

How to serve Blackened Shrimp and Asparagus?

This wonderful Blackened Shrimp recipe pairs well with a side salad, rice, potatoes, rolls, or garlic toast.

Tips:

• Use shrimp with tails on or off, deveined, shelled, and cleaned to save time.
• Before cooking asparagus, blanch for two minutes, then use ice water to quickly cool
• Ensure your skillet is cleaned of shrimp debris before cooking the asparagus. 
• As a time-saver, purchase cajun blackening seasoning versus making it

Variations:

• Omit the hot seasoning
• Add red or yellow potatoes
• Try using cilantro lime, rice, or broccoli

Ingredients:

• Shrimp
• Chili
• Paprika, Cumin, Onion powder, salt
• Garlic powder
• Pepper
• Oil
• Butter
• Asparagus
• Vegetable stock
• Hot sauce
• Lemon juice
• Lemon slices, chili flakes and parsley for topping.

How to make Blackened Shrimp and Asparagus:

Step 1. Mix paprika, cumin, onion powder, garlic powder, chili powder, salt, and pepper in a small bowl.

Step 2. Mix in with all the shrimp.

Mix everything together.

Step 3. Add oil to a skillet on medium-high heat and cook shrimp 2-3 minutes a side until pink and cooked through. Remove and set aside.

Step 4. Turn the heat down to medium and add the oil and butter to the same pan.

Step 5. Add veggie stock, lemon, and hot sauce, and cook for 1 minute.

Step 6. Add asparagus and cook until done, about 4-6 minutes.

Now, ready to enjoy!

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How to store Blackened Shrimp and Asparagus?

Refrain from storing shrimp if possible. If you do have to store cooked shrimp, follow the guidelines closely. Cooked shrimp lasts longer than raw shrimp. This is because bacteria grow in 2-3 hours at 40 degrees. In hotter temperatures, shrimp takes only one hour to give you food poisoning when setting out. Therefore, food poisoning is a high risk with cooked or raw shrimp. 

Refrigerator: Cool and refrigerate in an airtight container that keeps cooked shrimp for 3-4 days.

Freezer: If you do not use your cooked shrimp in three days, put it in an airtight freezer bag and into the freezer immediately. Shrimp in the freezer lasts 10 months to one year. 

How to reheat Blackened Shrimp and Asparagus?

• Drizzle a bit of oil over the entire surface of a saucepan on medium heat
• Add the shrimp and occasionally stir them while heating for about five minutes.
• Heat in the microwave for 2-3 minutes

How long do Blackened Shrimp and Asparagus last in the fridge?

In an airtight container, shrimp lasts for up to four days.

Can I make ahead Blackened Shrimp and Asparagus?

Yes, but follow safety guidelines regarding storage to eliminate the risk of food poisoning.

Related Recipes You Might Enjoy:

Honey Butter Old Bay Shrimp – This shrimp recipe is quick and easy to make because it has limited ingredients but just the right ones to make this recipe oh-so-delicious. The shrimp pairs well with honey and butter. 

Honey Garlic Shrimp – This Honey Garlic Shrimp recipe is sweet, savory, and always good. Add a drizzle of lemon for a zing, and serve with rice and roasted veggies. A dinner salad sends this recipe to the next level.

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