Are you looking for a quick weeknight dinner that has a lot of flavor? Spicy Garlic Shrimp with Asparagus is your perfect solution! In just 20 minutes from start to finish you can make this healthy easy dinner. This is a good recipe for a busy weeknight when time is short but you still want to make something satisfying,
Spicy Garlic Shrimp with Asparagus combines large shrimp with crisp asparagus, all tossed in a spicy garlic sauce. The recipe is shown here over Lemon Parsley Brown Rice. It could also be served with cauliflower rice, Summer Squash Zoodles or zucchini noodles, white rice or jasmine rice.
If you would like to try another asparagus recipe check out 10 Spring Asparagus Recipes.
If you would like to try some other easy shrimp recipes check out Easy Breaded Fried Butterfly Shrimp, Roasted Shrimp Risotto, Creamy Lemon Shrimp, Honey Garlic Shrimp, Lemon Shrimp Orzo with Asparagus, Creamy Tuscan Shrimp Fusilli and Shrimp Tomato Wine Sauce.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Medium to large shrimp are best shrimp size for this recipe, as they are easier to sear and still keep juicy. Look for shrimp labeled as 21/25 or 26/30. The numbers indicate how many shrimp there are per pound.
- Fresh asparagus should be bright green with firm, closed tips. Avoid asparagus with wilted or overly dry ends. Read How to Select and Store Asparagus so that you will know how to choose the best asparagus.
- Snap off the woody ends of the asparagus stalk by bending them gently until they break. This natural breakage point separates the tender part of the spear from the tough, woody base.
- Adjust the quantity of red pepper flakes to make the Spicy Garlic Shrimp with Asparagus as hot as you want. The ½ teaspoon of red pepper flakes in the recipe gives the dish a light touch of heat which you could easily double if you like your food spicy.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet or Large Frying Pan: A good quality skillet or frying pan is needed for sautéing the asparagus and cooking shrimp. A large non-stick skillet can make the cooking process smoother and clean up easier.
- Knife and Cutting Board: For preparing the ingredients, such as trimming the asparagus and mincing the garlic.
- Spatula or Tongs: Useful for flipping the shrimp and stirring the asparagus while cooking to ensure even cooking.
- Measuring Spoons: For accurately measuring smaller quantities of ingredients like the red pepper flakes, salt, and pepper.
- Microplane or Zester: If you are using fresh lemon for zest, a microplane or zester will make it much easier to remove the zest without getting any of the bitter white pith.
- Citrus Juicer: While not strictly necessary, a citrus juicer can help you get the most juice out of your lemons with minimal effort and without seeds.
SUBSTITUTIONS:
- Scallops or chunks of firm white fish like cod or halibut can be substituted for the shrimp.
- Green beans or snap peas are excellent substitutes for asparagus offering a similar crisp-tender texture.
- The olive oil can be substituted with vegetable oil, canola oil, avocado oil or grapeseed oil.
- If fresh garlic is not available, you can use ½ teaspoon of garlic powder as a substitute for each clove of garlic called for in the recipe.
- For a different type of heat, you can use a dash of cayenne pepper or a few dashes of hot sauce to taste in place of the red pepper flakes.
HOW TO STORE SPICY GARLIC SHRIMP WITH ASPARAGUS:
- To store the leftover shrimp in the refrigerator. Cool the spicy garlic shrimp with asparagus to room temperature as quickly as possible. Transfer the shrimp and asparagus into an airtight container and refrigerate. It is best consumed within 1-2 days, as shrimp can become rubbery and vegetables may lose their crispness over time.
- Freezing is not highly recommended. Seafood dishes, especially those with delicate textures like shrimp, can change with freezing and reheating. Asparagus also tends to become mushy after being frozen and then thawed.
- If you must freeze this, do so by spreading the cooled dish onto a baking sheet to freeze individually before transferring to a freezer-safe bag or container to prevent the pieces from sticking together. This method is best for short-term freezer storage, up to a month, to minimize texture changes.
HOW TO REHEAT SPICY GARLIC SHRIMP WITH ASPARAGUS:
- For the best results to reheat this dish to preserve the texture of the shrimp and asparagus, heat it on the stovetop. Gently heat a pan over medium heat, add the leftovers, and stir frequently just until warmed through. Avoid overcooking to prevent the shrimp from becoming rubbery and the asparagus from turning too soft. Adding a splash of water or broth can help prevent drying out and add some moisture back into the dish.
- While quick, using a microwave to reheat this dish can unevenly heat the shrimp and asparagus, leading to rubbery shrimp and overly soft asparagus. If you must use a microwave, do so at a lower power setting and in short intervals of 30 seconds, stirring in between to promote even reheating.
Heat the olive oil in a large skillet over medium heat. Add the asparagus to the skillet. Season with salt and pepper. Cook for about 3-4 minutes, or until just tender but still slightly crisp. Remove the asparagus from the skillet to a plate and set aside.
Into the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes or until the garlic is fragrant but not burned.
Add the shrimp to the skillet in a single layer. Let the shrimp cook for about 2-3 minutes on each side or until they turn pink and opaque.
Return the asparagus to the skillet. Add the lemon zest and juice, and stir everything together to heat through and combine the flavors.
Spicy Garlic Shrimp with Asparagus
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ cups fresh asparagus, ends trimmed and cut into 1 inch pieces
- Salt and black pepper to taste
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 pound large raw shrimp, peeled and deveined
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the asparagus to the skillet. Season with salt and pepper. Cook for about 3-4 minutes, or until just tender but still slightly crisp. Remove from the skillet to a plate and set aside.
Into the same skillet, add a bit more olive oil if needed. Add the minced garlic and red pepper flakes.
Sauté for about 1-2 minutes or until the garlic is fragrant but not burned.
Add the shrimp to the skillet in a single layer.
Season shrimp with salt and pepper.
Let the shrimp cook for about 2-3 minutes on each side or until they turn pink and opaque.
Return the asparagus to the skillet.
Add the lemon zest and juice, and stir everything together to heat through and combine the flavors.
Cook for an additional 1-2 minutes until the asparagus is heated through.
Sprinkle with chopped parsley for garnish and serve immediately.
This dish pairs wonderfully with a simple side of quinoa or rice.
