Shrimp and Asparagus Stir-Fry
A quick and fresh shrimp and asparagus stir-fry, ready in just 20 minutes, featuring a vibrant mix of textures and flavors.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Use medium to large shrimp for best results.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces Choose firm asparagus with closed tips.
- 1 cup mushrooms, sliced Cremini or button mushrooms work well.
- 2 cloves garlic, minced Add late in the cooking process to avoid burning.
- 2 tbsp olive oil Use a neutral extra-virgin or light olive oil.
- 1/2 tsp salt Adjust according to taste.
- 1/4 tsp black pepper Freshly ground is preferred.
- 1 tbsp soy sauce Use low-sodium or tamari for gluten-free.
- 1 tbsp lemon juice Freshly squeezed for best flavor.
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a skillet or wok over medium-high heat until shimmering.
- Season the shrimp lightly with half the salt and pepper, then add them in a single layer.
- Cook shrimp for 2-3 minutes, flip once, and remove when pink and opaque. Set aside on a plate to rest.
- Add the remaining tablespoon of olive oil to the pan and let it heat.
- Add the asparagus and mushrooms, spreading them into an even layer so they sear. Sauté for 3-4 minutes until asparagus is bright green and just tender, and mushrooms have released moisture and browned slightly.
- Push the vegetables slightly to one side, add the minced garlic, sprinkle in the remaining salt and pepper, and cook for about 1 minute.
- Return the cooked shrimp to the pan and stir to combine.
- Pour in the soy sauce and lemon juice, tossing to coat everything evenly for 30-60 seconds.
- Remove from heat and serve hot over rice, noodles, or quinoa.
Notes
To prep ahead, cool promptly and pack with rice or quinoa, then reheat gently. For best texture, avoid microwaving cooked shrimp as it can rubberize them.