Blackened Shrimp & Asparagus

Little shrimp with a big kick.

INGREDIENTS

• 1 lb large shrimp, peeled and deveined

• 1 tbsp chili powder

• 2 tsp paprika

• 1 tsp onion powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1 tsp salt

• 1/4 tsp freshly cracked pepper

• 2 tbsp olive oil, divided

• 1 tbsp olive oil or unsalted butter

• 1.5 lb asparagus (1 or 2 bunches) rinsed and trimmed

• 1/4 cup (60ml) vegetable stock

• 1 tbsp hot sauce, optional (we used Sriracha)

• 1 tbsp lemon juice

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

DIRECTIONS

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.

2. 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.

3. 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.

4. 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.

5. 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.

---

Recipe from: https://www.eatwell101.com