I’m not a shrimp fan. I don’t care for the texture or the taste. However, my hunka hunka absolutely loves shrimp. He pretty much loves anything seafood.
I have read comments (not on my blogs), but comments in general where people don’t want to read blogs in how food makes them feel for recipes, they just want the recipe. I love writing about my experience in preparing a meal. If you want to skip all of my words, just scroll to the bottom for the recipe. Easy peasy.
My hunka hunka sends me recipes quite often from something he will see on Facebook. He sees a great picture of the dish and sends it to me. I’ll read the recipe and determine if it’s something I would make. I tend to not be too invasive on recipes. Preparing, cooking, and clean-up takes time. I want something delicious, as well as easy. Not gonna lie!
This recipe was a shrimp and asparagus meal. Sigh…it seemed to lack everything, but I tend to always cook whatever my hunka hunka wants. He’s pretty spoiled. I thought I would have the core pieces, but manipulate the recipe to my liking. I added the ingredients I needed to my Wal-Mart list. If you do not order from Wal-Mart pick up, you are so missing out. That is the most convenient way to grocery shop. I love it. Many people are always complaining about using self-checkout INSIDE of Wal-Mart. Add this app to your phone. Order your food. It magically comes to your car. Employees are always cheerful and helpful. They love their job, and being your personal shopper.
Anywho…back to this meal. I’m just beyond excited about eating shrimp. <insert sarcasm> I rarely ever follow a recipe as I read them. I prefer to add my own touch. I definitely never measure ingredients (except when baking). I eyeball them.
I made sure to buy the deveined shrimp. My hunka hunka will not touch shrimp with the poop chute still attached. That’s a lot of work to remove them.
I cook the shrimp on the stove with a little olive until they turn pink. This should only take about 3-4 minutes. Make sure to flip them to cook them through on both sides. I sprinkle a little red pepper flakes on them. If I’m going to eat shrimp, then it’s going to have a little kick. Remove the shrimp from the skillet and set aside.
Cut the fresh asparagus into thirds and put in hot skillet with olive oil with minced garlic. I love how the colors of fresh veggies just brighten when you cook them. How long you cook the asparagus is to your preference. I like asparagus to have a bit of a bite. Think of al dente asparagus. Don’t forget to add your black pepper.
Once your asparagus is cooked, add teriyaki sauce and stir to coat. There is no need to add salt because the teriyaki sauce has enough sodium for all of us. Add the shrimp back to the skillet and mix well.
Feel free to make this your own. Change up your veggies to your likings.
I tried one of the little shrimps, but gave the rest to my hunka hunka. We devoured this dish as the flavor was simply UH – MAY – ZING!
Recipe note: This meal qualifies as keto-friendly. I do not do keto diet, but I have two coworkers who do. I try to share recipes with those who will enjoy the benefits of a tasty recipe.
Peace out, Trout!
Sweet and Spicy Shrimp and Asparagus
- 1 lb large shrimp, deveined
- 1 bunch asparagus, cut into thirds
- Olive oil
- Red pepper flakes
- Minced garlic
- Black ground pepper
- Teriyaki sauce
Heat skillet on medium with olive oil. Cook shrimp for about 3 minutes, turn over halfway through. Sprinkle with red pepper flakes. Remove once shrimp is pink and set aside.
Add more olive oil to skillet and add asparagus. Sprinkle garlic powder and black ground pepper. Cook your tenderness.
Add teriyaki sauce and stir to combine. Add shrimp back to skillet and heat through.