Shrimp and Asparagus

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:

• uncooked shrimp (large or extra-large), shelled and deveined
• butter
• 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:

• large skillet
• chef's knife or santoku
• cutting board
• measuring cups and spoons
• citrus juicer (optional)

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.

Printable Recipe Card

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!