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Weeknight Skillet Shrimp & VeggiesWeeknight Skillet Shrimp & Veggies
Weeknight Skillet Shrimp & Veggies
Weeknight Skillet Shrimp & Veggies
This garlicky shrimp dinner cooks up in a snap, making it a great go-to weeknight meal.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Weeknight Skillet Shrimp & Veggies
Weeknight Skillet Shrimp & Veggies
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 pound uncooked medium shrimp, thawed if frozen, peeled and deveined (tail shells removed)*
2 teaspoons cooking oil
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
1/4 cup dry white wine or chicken broth
1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
1/4 cup finely chopped green onions
2 cups cooked wild rice
Directions
  1. In a large nonstick skillet, cook shrimp in hot oil over medium-high heat for 2 minutes.
  2. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally.
  3. Remove shrimp from skillet; set aside.
  4. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender.
  5. Add shrimp, green onions and wild rice to skillet; stir to heat thoroughly.

*TIP: If using cooked shrimp, skip Step 1 and add cooked shrimp as directed in Step 4.

 

NOTE: If you want to save time and kick the heat up, just pick up our Butchers Kitchen Dragon Breath Shrimp Skewers, which are marinated with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco Sauce, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. They come seasoned and ready to grill! Simply skip Step 2 in the directions below.

20 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 pound uncooked medium shrimp, thawed if frozen, peeled and deveined (tail shells removed)*
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT, 16 Ounce
$14.99$0.94/oz
2 teaspoons cooking oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
1 tablespoon minced fresh garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 tablespoon grated fresh ginger
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
1/4 cup dry white wine or chicken broth
L&B Organic Chicken Broth
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
Fresh Michigan Asparagus
Fresh Michigan Asparagus, 1.25 Pound
Huge Deal
$4.99 avg/ea was $6.24 avg/ea$3.99/lb
1/4 cup finely chopped green onions
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
2 cups cooked wild rice
Canoe Cooked Wild Rice
Canoe Cooked Wild Rice, 15 Ounce
$4.49$0.30/oz

Directions

  1. In a large nonstick skillet, cook shrimp in hot oil over medium-high heat for 2 minutes.
  2. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally.
  3. Remove shrimp from skillet; set aside.
  4. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender.
  5. Add shrimp, green onions and wild rice to skillet; stir to heat thoroughly.

*TIP: If using cooked shrimp, skip Step 1 and add cooked shrimp as directed in Step 4.

 

NOTE: If you want to save time and kick the heat up, just pick up our Butchers Kitchen Dragon Breath Shrimp Skewers, which are marinated with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco Sauce, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. They come seasoned and ready to grill! Simply skip Step 2 in the directions below.