Charred Shrimp & Asparagus with Chili-Garlic Oil
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 4 tablespoonolive oil
- 5 clovesgarlic
- ½ teaspoonred pepper flakes
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Peel and devein 1 pound large shrimp; pat dry with paper towels.
- 02
Trim the woody ends off 1 pound asparagus (snap at the natural break point or cut off the bottom 1 1/2 inches).
- 03
Mince 5 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 02
Add the asparagus in a single layer and cook undisturbed for 2 minutes until the bottoms begin to char. Toss and cook another 2–3 minutes until tender-crisp and blistered. Season with salt and pepper, then transfer to a plate.
- 03
Return the skillet to high heat with the remaining 2 tablespoons olive oil. When smoking hot, add the shrimp in a single layer and cook 1 1/2 minutes per side until pink and just cooked through. Do not move them; let them develop a crust.
- 04
Add the garlic and red pepper flakes, stir constantly for 30 seconds until fragrant, then immediately squeeze the lemon juice over everything. Taste and adjust salt and pepper.
- 05
Return the asparagus to the skillet, toss everything together for 30 seconds, and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A dash of smoked paprika adds smoky depth. Fresh mint or cilantro scattered over the top right before serving adds brightness that complements the spice.
Shrimp cooks fast, so mise en place is non-negotiable here. Have everything prepped and within reach before you heat the skillet. The dry shrimp and high heat are what create that golden, crispy exterior.