Easy One-Pan Spring Shrimp Recipe with Sweet Balsamic Glaze
A quick and flavorful one-pan shrimp dish featuring fresh spring vegetables and a sweet, tangy balsamic glaze. Perfect for busy weeknights or casual dinner parties.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (wild-caught preferred)
- 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons balsamic vinegar (dark, aged preferred)
- 1 tablespoon honey (raw, unprocessed recommended)
- ¼ cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels. Trim and cut the asparagus into 2-inch pieces. Halve the cherry tomatoes, mince garlic, and chop basil.
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking, about 2 minutes.
- Add the asparagus pieces to the pan and sauté for 3-4 minutes, stirring occasionally, until they start to soften but remain crisp.
- Stir in the minced garlic and cherry tomatoes, cooking for another 2 minutes until fragrant and tomatoes just begin to soften. Avoid burning the garlic.
- Push the veggies to one side of the pan and add the remaining 1 tablespoon of olive oil. Place the shrimp in a single layer and season with salt, pepper, and red pepper flakes if using.
- Cook the shrimp for 2-3 minutes on one side until pink and slightly charred, then flip and cook for another 2 minutes until fully opaque.
- Lower heat to medium and pour in the balsamic vinegar and honey. Stir gently to coat the shrimp and veggies, letting the glaze simmer for 1-2 minutes until thickened and glossy.
- Remove from heat, sprinkle chopped fresh basil over the top, and give everything a final gentle toss.
- Serve immediately, plating the shrimp and veggies straight from the pan.
Notes
Do not overcrowd the pan to ensure proper caramelization. Pat shrimp dry before cooking to avoid watery texture. Watch the glaze closely to prevent burning; lower heat and add a splash of water if needed. Use fresh herbs at the end for best flavor. If using frozen shrimp, fully thaw and dry before cooking.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 220
- Sugar: 8
- Sodium: 350
- Fat: 9
- Saturated Fat: 1.3
- Carbohydrates: 12
- Fiber: 2
- Protein: 25
Keywords: shrimp recipe, one-pan meal, balsamic glaze, spring vegetables, quick dinner, easy shrimp, healthy seafood