# Blackened Shrimp and Asparagus Skillet (20 Minutes) 4 portions · US measures · unverified · 5 min publisher preparation · 20 min Blackened Shrimp and Asparagus Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Cook shellfish until the flesh is pearly white and opaque.
1 lb Large shrimppeeled and deveined	Coat shrimp in spices; sear 2–3 min per side over medium-high	Return shrimp to asparagus; warm 1–2 min; garnish
1 tsp Chili powder
2 tsp Paprika
1 tsp Onion powder
1 tsp Cumin
½ tsp Garlic powder
1 tsp Salt
¼ tsp Freshly cracked black pepper
½ tbsp Olive oildivided
½ tbsp Unsalted butterdivided
½ tbsp Olive oildivided	Simmer lemon sauce; cook asparagus 4–6 min over medium
½ tbsp Unsalted butterdivided
1 ½ lb Asparagusrinsed and trimmed · 1 or 2 bunches
¼ cup Vegetable stock
1 tbsp Hot sauceoptional · we used Sriracha
1 tbsp Lemon juice
Not specified Lemon slices, chili pepper flakes and parsleylemon sliced, parsley freshly chopped; garnish · Source gives no numeric quantity; use to taste/as garnish as written.

## Ingredients - 1 lb Large shrimp — peeled and deveined - 1 tsp Chili powder - 2 tsp Paprika - 1 tsp Onion powder - 1 tsp Cumin - ½ tsp Garlic powder - 1 tsp Salt - ¼ tsp Freshly cracked black pepper - 1 tbsp Olive oil — divided - 1 tbsp Unsalted butter — divided - 1 ½ lb Asparagus — rinsed and trimmed. 1 or 2 bunches - ¼ cup Vegetable stock - 1 tbsp Hot sauce — optional. we used Sriracha - 1 tbsp Lemon juice - Not specified Lemon slices, chili pepper flakes and parsley — lemon sliced, parsley freshly chopped; garnish. Source gives no numeric quantity; use to taste/as garnish as written. ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Toss shrimp with chili powder, paprika, onion powder, cumin, garlic powder, salt and black pepper. 2. **Step 2.** Heat half the oil and half the butter over medium-high. Sear shrimp 2–3 minutes per side until browned and cooked through; transfer to a plate. 3. **Step 3.** Clean scorched residue if needed. Add remaining oil and butter over medium heat, then stock, lemon juice and optional hot sauce. Simmer briefly to reduce, add asparagus and cook 4–6 minutes until crisp-tender, turning to coat. 4. **Step 4.** Return shrimp and warm 1–2 minutes. Serve with the optional lemon, chili flakes and parsley garnish. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, shellfish. Check product labels and cross-contact. ## First-cook checks and limits - Garnish is a combined unquantified lemon/flakes/parsley line. - Method mentions extra lemon juice after adding shrimp; this adaptation uses the listed lemon juice in sauce and does not invent an additional amount. - The publisher gives no measured amount for: Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Blackened Shrimp and Asparagus Skillet (20 Minutes)](https://www.eatwell101.com/blackened-shrimp-asparagus-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-blackened-shrimp-and-asparagus-skillet-20-minutes/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.