Shrimp and Asparagus is the perfect meal for when you want to impress, but you don't have a lot of time to fuss.
I originally shared this recipe in 2016. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy shrimp entrée is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- uncooked shrimp (large or extra-large), shelled and deveined
- fresh asparagus
- hot sauce (your favorite variety)
- dried rosemary
- minced garlic
- smoked paprika
- lemon juice
- Worchestershire sauce
- salt and pepper
- brown rice (cooked according to package directions)
- minced chives (optional for serving)
- garlic toast (optional for serving)
Kitchen tools and equipment:
Don't let the name fool you!
Shrimp is one of my favorite go-to seafood ingredients.
They're so versatile. Shrimp can go from appetizer to the main course without missing a beat.
Shrimp has an inherently mild flavor when cooked which can take on any (and all) big, bold flavors you throw at them.
Because of this, their name alone (shrimp) seems to be an oxymoron of contradictions.
But don't let that fool you! They may be small, but they are mighty!
How long will this recipe take to make?
In less than 30 minutes you can have this impressive shrimp dinner on the table and wow your family and friends!
They'll think you fussed, but that can be our little secret!
How this recipe came to be:
This is a recipe I found (and adapted) from a cookbook I have in my collection called, "Top Secret Recipes, Step-by-Step" by Todd Wilbur.
Saucy Shrimp and Asparagus is my adaptation of Todd's version of "Ruth's Chris Steak House Barbecued Shrimp" that can be found on page 231.
When I first started cooking, I didn't have any intention of changing the recipe since I've never been to a Ruth's Chris Steak House, and I wanted to see what I was missing.
However, that didn't last for long, and since I had asparagus in the fridge...well, you get my gist.
I also find it ironic that of all the recipes I post with my own step-by-step preparation photos, that this one from a cookbook with the actual name "step-by-step" in the title, is one that I'd forgotten to take my step-by-step photos of.
What are the odds? Sorry folks!
How to peel and devein shrimp:
What size shrimp to use for this recipe:
I like to use either large (31 - 40 shrimp per pound) or extra-large (26 - 30 shrimp per pound).
However, if you happen to have a different size shrimp available, please feel free to use them. The cooking times will be slightly different depending on the size of shrimp you use, but they'll still cook quite quickly.
What is the best way to thaw frozen shrimp?
I like to thaw my shrimp in a bowl in the refrigerator, overnight.
That said, to do it quicker, run cold water over the frozen shrimp in a strainer basket in the kitchen sink. You'll have thawed shrimp in a matter of minutes.
Always dry shrimp thoroughly with paper towels before cooking.
How long will thawed, uncooked shrimp keep in the refrigerator?
Shrimp can be stored in an air-tight container in refrigerate for no more than 2 days!
How long can shrimp be kept in the freezer?
I always like to buy my shrimp when it's on sale and then keep it in the freezer until I'm ready to use it.
Packaged well, frozen shrimp should be kept in the freezer for no more than 6 months. After that period of time, the shrimp may start to discolor slightly, but they'll still be safe to eat.
Additional shrimp and seafood recipes:
*Seared Scallops with Linguine and Asparagus (shown below and in the featured video)
Sweet caramelized seared scallops with linguine and asparagus are what dreams are made of. Especially when they’re served with toasted buttered breadcrumbs! Somebody pinch me!!
*Sweet Corn and Shrimp Risotto (not shown)
Creamy New England Sweet Corn Risotto with Shrimp is a great way to use up the last of summer’s bounty of sweet corn. It’s a creamy and delicious seafood main course that can be on the dinner table in approximately 30 minutes.
*Coconut Crusted Tuna Steaks (shown below)
This recipe for Pan-Seared Seared Coconut Crusted Tuna Steaks was inspired by a coconut shrimp dish I’d had recently while out to dinner. It's a winner and one I'm sure you'll enjoy!
*Roasted Spaghetti Squash Shrimp Scampi (not shown)
Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.
*Shrimp and Asparagus (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's fast and easy shrimp and asparagus dinner.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Shrimp and Asparagus
- 4 tablespoons butter
- 1 pound raw shrimp peeled and deveined (tails off, optional)
- 2 cloves garlic minced
- ⅛ teaspoon dried rosemary crushed
- 1 teaspoon fresh lemon juice
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce
- ½ teaspoon salt
- pinch black pepper
- 1 teaspoon Worcestershire sauce
- 1 pound fresh asparagus trimmed and cut into 1½" pieces
- garlic toast optional
- minced chives for garnish optional
- 3 cups brown rice cooked to package directions
Tools and equipment
- Melt the butter in a large skillet over medium heat.
- Add the shrimp and the next 9 ingredients.
- Cook, stirring occasionally until the shrimp are pink and opaque, and the asparagus are tender-crisp (approximately 5-7 minutes).
- To serve, spoon over brown rice, and garnish with garlic toast and chopped chives (optional).
I sincerely hope you've enjoyed today's easy dinner recipe for Shrimp and Asparagus as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!