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–+ servings
Shrimp and Asparagus Stir-Fry

Savory Shrimp and Asparagus Stir-Fry Ready in 22 Minutes

This Shrimp and Asparagus Stir-Fry is a quick, nutritious, and flavorful dish that brings takeout vibes home.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 pound Shrimp peeled and deveined
  • 8 ounces Asparagus cut into 2-inch pieces
  • 8 ounces Mushrooms sliced
  • 3 tablespoons Soy Sauce use low-sodium if needed
  • 1 tablespoon Oyster Sauce optional
  • 1 tablespoon Sesame Oil
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 2 tablespoons Vegetable Oil for stir-frying
  • to taste Salt
  • to taste Pepper
  • 2 cups Cooked Rice or Noodles for serving

Equipment

  • large skillet
  • bowl

Method
 

Step-by-Step Instructions
  1. Start by peeling and deveining your shrimp, cutting the asparagus, and slicing the mushrooms.
  2. In a bowl, combine shrimp with 1 tablespoon of soy sauce and a pinch of salt; set aside for 10 minutes.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Add minced garlic and grated ginger to the hot oil, cooking for about 30 seconds.
  5. Add the marinated shrimp to the pan; cook for 2-3 minutes until pink and opaque.
  6. Stir in asparagus and mushrooms, cooking for about 3-5 minutes.
  7. Pour remaining soy sauce and optional oyster sauce over the mixture; toss to coat.
  8. Adjust seasoning with salt and pepper, then drizzle sesame oil over the top.
  9. Transfer stir-fry to a serving dish and serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For added heat, sprinkle red pepper flakes or sriracha at the end. Customize with seasonal vegetables as desired.

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