Blackened Shrimp and Asparagus Skillet (20 Minutes)

Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: 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.

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.

Ingredients

• 1 lb Large shrimppeeled 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 oildivided
• 1 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.

Before you start

• Stovetop
• Pans

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.

Cook

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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk, shellfish. Check purchased labels and cross-contact.

First-cook checks

• 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.