For day 4 of my 15-minute meals in 15 days is this Spicy Shrimp and Asparagus Skillet. Shrimp are one of the best forms of protein to make when you only have a short period of time because they cook so quickly and can be made in many different ways. I chose asparagus for this skillet meal because asparagus goes super well with shrimp and has a ton of great health benefits. This recipe also contains just 10 ingredients (most of them being spices you probably already have in your cabinets!) and is naturally gluten and dairy free. I also like serving the shrimp and asparagus over brown rice for a full meal. Overall this meal is really healthy, satisfying, and super easy!
So far this 15-minute meal challenge has been fairly challenging because it has been hard to come up with meal variations that have few ingredients and that can be completed in a short period of time. I personally really enjoy to cook so I like to take my time and enjoy exploring many ingredients. It is challenging for me to narrow down the amount of ingredients I am using and fit the process into a very short period of time. However, it has been a fun challenge, and I am excited to continue sharing recipes!
Ingredients (makes 4 servings):
1 lb shrimp, deveined and peeled (tails can be removed or kept on to your preference)
1 bunch asparagus, ends removed and chopped into bite sized pieces.
1 tsp chili powder (I also like using chipotle chili powder here, but this is not necessary if you do not have it)
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
2 tsp olive oil
In a large bowl, add the shrimp and the chopped asparagus.
Add in the chili powder, paprika, onion powder, garlic powder, cumin, salt, and black pepper and toss so that the shrimp and asparagus are coated with the seasonings.
Heat the olive oil in a large pan over medium to high heat. Add in the shrimp and asparagus. Spread the contents out in the most even layer as possible and allow to cook on the first side for about 3 minutes.
Flip and toss the contents and allow to cook for another 3 to 5 minutes. You may have to cook them up to 7 minutes after flipping if your pan is on the smaller size to allow all of the shrimp to cook through.
Make sure all of the shrimp are pink and the asparagus are al dente and remove from the heat.
Serve over brown rice or pasta for a full meal and enjoy! You can also top with lemon slices, parsley, or cilantro if you would like. Leftovers can be saved for up to 2 days in an air-tight container in the fridge.