Ingredients
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1 lb (450g) large shrimp, peeled and deveined
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1 teaspoon chili powder
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/4 teaspoon freshly cracked black pepper
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2 tablespoons olive oil, divided
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1 1/2 pounds (700g) asparagus, rinsed and trimmed
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1/4 cup (60ml) vegetable stock
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1 tablespoon hot sauce (optional, for extra spice)
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1 tablespoon lemon juice
Preparation:
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Trim the asparagus: Begin by cutting off the tough, woody ends of the asparagus stalks. You can do this by holding each end of a stalk and bending it until it snaps naturally. Discard the tough end, and cut the rest of the asparagus into 2-inch pieces.
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Season the shrimp: In a small bowl, combine the chili powder, paprika, onion powder, cumin, garlic powder, salt, and black pepper. Toss the shrimp in the seasoning mix until they’re evenly coated. Set them aside to marinate while you prepare the asparagus.
Instructions
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Heat the skillet:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. You should hear a sizzle as they hit the pan. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside. -
Sauté the asparagus:
In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus pieces and sauté for about 4-5 minutes, or until they become tender yet still crisp. Stir occasionally to ensure the asparagus cooks evenly. If you like your asparagus a bit more tender, you can cook it for another minute or two. -
Deglaze the pan:
Once the asparagus is cooked, pour in the vegetable stock to deglaze the skillet, scraping any flavorful bits left from the shrimp and seasoning. This step ensures you get all the tasty flavors from the pan. -
Combine shrimp and asparagus:
Return the cooked shrimp to the skillet with the asparagus. Add in the hot sauce (if you’re using it) and lemon juice. Stir everything together and cook for another 1-2 minutes to allow the flavors to meld. -
Taste and adjust:
Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or hot sauce to suit your preferences.
Notes
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Don’t overcook the shrimp: Shrimp cook quickly, and they can easily become tough if overcooked. Keep an eye on them as they cook; they should turn pink and opaque. If they’re cooked for too long, they’ll become rubbery, so be sure to remove them from the pan as soon as they’re done.
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Prep ahead of time: This recipe is super quick, but you can make things even easier by prepping your ingredients ahead of time. Trim the asparagus and season the shrimp a few hours before cooking. This way, all you need to do is toss everything into the skillet when you’re ready to cook.
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Adjust the seasoning: Feel free to tweak the spice mix to your liking. If you prefer a spicier dish, increase the chili powder or add more hot sauce. On the other hand, if you prefer a milder flavor, you can cut back on the cumin or chili powder.
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Vegetarian option: If you prefer to keep this dish vegetarian, you can replace the shrimp with a plant-based protein like tofu or tempeh. Simply follow the same instructions for cooking, adjusting the seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes