Spring Shrimp Skillet - Kraft Recipes Top
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Spring Shrimp Skillet

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4 servings

For some of us, the return of spring means one thing: asparagus! Enjoy it in this easy shrimp skillet with chopped onions and bacon.

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Make It

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  • Add asparagus to saucepan of boiling water; cook 2 min. Drain. Immediately rinse with cold water until asparagus is completely cooled; set aside.
  • Heat large skillet on medium heat. Add onions, bacon and dressing; stir. Cook 5 min. or until onions are tender and bacon is crisp, stirring occasionally. Meanwhile, prepare stuffing as directed on package.
  • Stir shrimp into onion mixture in skillet; cook 5 min. or until shrimp turn pink, stirring occasionally. Add salsa; mix well. Bring to boil. Add asparagus. Reduce heat to medium-low; simmer 3 min. or until asparagus is heated through. Serve with the stuffing.

Make Ahead

Cut down on the prep time by cooking the asparagus ahead of time and storing it in the refrigerator until ready to use as directed.

Food Facts

The best season for asparagus is February through June. Choose asparagus with firm bright green stalks and tightly closed tips. Asparagus is best when used the same day it is purchased but will keep up to 4 days if wrapped tightly in plastic wrap and stored in refrigerator until ready to use.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 600
Total fat 29g
Saturated fat 9g
Cholesterol 240mg
Sodium 2130mg
Carbohydrate 47g
Dietary fiber 5g
Sugars 11g
Protein 36g
% Daily Value
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I used pasta and left out the stuffing but it was still good... I used pasta and left out the stuffing but it was still good...
Date published: 2011-03-31
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