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Blackened Shrimp and Asparagus Skillet

Blackened shrimp and asparagus skillet in a pan garnished with lemon slices and fresh parsley
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Flavorful, juicy blackened shrimp paired with crisp-tender asparagus in one skillet. Low-carb, gluten-free, and keto-friendly – the perfect fast weeknight dinner with restaurant-quality results.

Ingredients

Scale
  • 1 lb (450g) large shrimp, peeled and deveined (raw, not pre-cooked)
  • 1 teaspoon 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
  • 1 tablespoon olive oil, divided
  • 1 tablespoon unsalted butter, divided
  • 1 1/2 lbs (700g) asparagus (1 or 2 bunches), rinsed and trimmed
  • 1/4 cup (60ml) vegetable stock
  • 1 tablespoon hot sauce, optional (Sriracha recommended)
  • 1 tablespoon lemon juice
  • Lemon slices, red chili pepper flakes, and fresh chopped parsley for garnish

Instructions

  1. In a large bowl, add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and pepper. Toss until fully coated. Set aside while you prep the asparagus.
  2. Heat a medium to large skillet over medium-high heat. Add 1/2 tablespoon olive oil and 1/2 tablespoon butter. Once the butter melts and foams, add the shrimp in a single layer. Cook 2 to 3 minutes per side until browned with slightly charred edges and cooked through. Remove to a plate and set aside.
  3. If there are too many dark burnt bits in the pan, give it a quick rinse and dry. Add the remaining 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium heat. Add vegetable stock, lemon juice, and Sriracha. Bring to a gentle simmer and reduce slightly for about 1 minute.
  4. Add the trimmed asparagus to the skillet. Cook for 4 to 6 minutes, turning regularly to coat in the sauce, until crisp-tender and bright green.
  5. Push asparagus to one side. Return the blackened shrimp to the pan. Add a small squeeze of lemon juice and let everything reheat together for 1 to 2 minutes.
  6. Remove from heat immediately. Garnish with fresh parsley, lemon slices, and red chili pepper flakes. Serve right away.

Notes

  • Use raw shrimp only – pre-cooked shrimp turns rubbery and will not develop the blackened crust.
  • If blackening spices leave bitter brown bits in the pan, rinse and dry the skillet before cooking the asparagus.
  • A store-bought Cajun blackening blend can replace the individual spices to save prep time.
  • Do not overcrowd the pan – cook shrimp in a single layer for best results. Work in batches if needed.
  • Shrimp is done when it forms a loose C shape and turns pink and opaque. An O shape means it is overcooked.

Nutrition

Find it online: https://www.benefitiany.com/blackened-shrimp-and-asparagus-skillet/