Name: Orange Shrimp and Asparagus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 lb frozen, deveined shrimp; 1 bunch fresh asparagus, cut into pieces about 1 inch long; 2 oranges, zested and juiced - about 2/3 cup juice; Additional orange for garnish slices, optional but tasty; 2 cloves garlic, minced; 2 Tbsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp dried thyme, ground

Spring is the best time for fresh asparagus. Combine it with frozen shrimp and fresh orange juice for an easy meal.

Ready for some Springtime cooking with seasonal produce? This recipe uses inexpensive frozen shrimp and beautiful asparagus. It’s on sale and super fresh. The sweet citrus complements the flavors of both. With the beautiful weather we’re having, it’s time to make a quick delicious dinner, then get back outside.

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This weekend I woke up so excited for the beautiful Spring weather. It hasn’t rained in a couple of weeks and the temps were topping 80 degrees – not bad for mid-April in the Pacific Northwest. No rain! Bright sun! It’s practically Summer! Of course that made me think of all of the gorgeous fresh produce we’ve been starting to see in the stores. No nectarines yet, which is a big bummer. But we have gotten some delicious strawberries, so I know more variety is coming soon.

As for veggies, Spring is a great time for asparagus. It’s fresh, super skinny and ON SALE! Do you love asparagus? Feel intrigued because it makes your pee smell weird? Are intimidated because it seems like a fancy vegetable and therefore should be difficult to make? All of the above? Me too! Well, not anymore. Make this super easy orange shrimp and asparagus dish with me and enjoy a fancy meal in about 15 minutes. And, that’s if you chop the asparagus really slowly.

This recipe lets the flavors of the shrimp and asparagus shine. The orange is a nice accent, but it’s not overpowering. The key to getting that orange flavor without a lot of sauce is to use the orange zest along with the orange juice. The zest is the colored part of the peel. It has a lot of citrus flavor without the bitterness of the white part of the peel. (The white part of the peel is called the pith. It’s yucky – don’t eat it.) I used to try to get the zest with those little round holes on a regular cheese grater. It was such a pain that I’d often skip that step in recipes. Then I got a real zester and it made a big difference. It’s super easy to get the zest off quickly. And the zest adds a lot of flavor to the dish.

Adding the fresh zest and juice from an orange is one of the keys to the bright flavor of this dish.

Why make orange shrimp and asparagus

One thing I like about this recipe is that, even though it might seem fancy, it’s actually fast and rather economical to make. I got the bunch of asparagus on sale for $1.99. And the shrimp was on sale for $5/lb. I chose small frozen shrimp. Frozen because it’s easy and I didn’t have to cook it as soon as I bought it. Frozen seafood tastes just as fresh as what you’re getting at the seafood counter because it’s frozen on the boat right after it’s caught. Oh, and did I mention it was already deveined and cleaned? How’s that for easy? Not only are the small shrimp less expensive, they cook in the right amount of time to match the asparagus. Plus, the smaller ones are bite-sized and easy to eat.

Which leads me to share the secret to how this is so easy. You don’t have to defrost the shrimp before cooking them. That’s right. Cut the asparagus into 1-inch pieces, toss them in a colander with the frozen shrimp, rinse it all to melt any ice off, then you’re ready to cook.

Cook the shrimp from frozen, no need to defrost.

This recipe cooks really fast, so you have to have everything prepped beforehand. Mince the garlic, measure out your seasonings, zest and juice the oranges before you start. You’ll be using it all within five minutes so there’s no time to multitask with this recipe. You start with olive oil and garlic in the pan, get it reasonably hot – between medium and medium-high depending on your stove and pan – then add the shrimp and asparagus. Sprinkle with salt, pepper and thyme, then mix well. When the shrimp starts turning orange, add the orange juice and zest. The shrimp will release water too, that’s OK.

The shrimp are done when they are completely orange and are curled into a loose C shape. The asparagus should be bright green and crunchy.

The shrimp are done when they are completely orange and are curled into a loose C shape. Remove the shrimp and asparagus from the pan, then return the pan to the stove for a few more minutes to cook down the sauce some. When the sauce forms lots of bubbles and leaves an open space when you pull a spatula through it, it’s done. Pour this over the dish once it’s plated.

The sauce is cooked down until it's bubbling and thickened. Orange juice and garlic are a great combo for the shrimp and asparagus.

This dish is great on it’s own. It’s light and tasty, Whole30 and Paleo-approved. It would make a great dinner on a warm spring evening. If you aren’t too worried about carbs, serve it over rice. Gabe said the texture of the rice really complemented the asparagus and shrimp. He also said, “Is there more?”

Tips & Tricks for Orange Shrimp and Asparagus

Don’t have any oranges? You can substitute 2/3 cup store-bought orange juice.
If your shrimp isn’t frozen, cook the asparagus for 3 min before adding the shrimp, then time the recipe based on the color of the shrimp.
I like to measure out the seasonings in advance. Then I can mix them together and use my fingers to sprinkle the mixture while I’m cooking.
Make sure you have everything ready to go before you turn on the stove. This recipe comes together fast.

This easy recipe uses fresh asparagus and frozen shrimp for a fast, flavorful meal.

Which do you prefer? With rice or without?