Shrimp And Asparagus Stir Recipe

I’m sharing my Shrimp With Asparagus stir-fry, a fast low carb weeknight meal with shrimp, crisp-tender asparagus and mushrooms in a garlicky soy sauce that comes together in minutes.

I love meals that come together fast and still feel like you did something fancy. My Shrimp and Asparagus Stir-Fry hits that sweet spot, with juicy shrimp and bright asparagus that go from pan to plate in minutes.

I throw it on when I need a break from complicated dinners, and somehow the leftovers actually improve, so it becomes a go-to on busy weeks. It’s perfect for Easy Low Carb Meal Prep Lunches and always sneaks onto my Asparagus Meal Recipes list.

Try it once and you’ll find a dozen excuses to cook it again, I promise you.

Ingredients

• Shrimp: lean protein, low carb, cooks fast, gives slightly sweet, briny taste.
• Asparagus: high in fiber and folate, fresh grassy flavor, adds green crunch kinda.
• Mushrooms: earthy umami, low calorie, soak up sauces, makes dish savory.
• Garlic: pungent aromatics, boosts immune nutrients, gives sharp savory warmth.
• Ginger: bright slightly spicy, aids digestion, adds zing and warm flavor.
• Soy sauce: salty umami backbone, adds savory depth, can be low sodium.
• Sesame oil: small amount adds nutty aroma, use sparingly, intense flavor.
• Scallions: fresh oniony crunch, brightens dish, low calories, good garnish.
• Lemon or lime: citrus adds acid, balances richness, gives bright tangy finish.

Ingredient Quantities

• 1 lb (450 g) medium shrimp, peeled and deveined, tails removed
• 1 lb (about 450 g) asparagus, trimmed and cut into 1–2 inch pieces
• 8 oz (225 g) cremini or button mushrooms, sliced
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 3 tbsp soy sauce (low sodium preferred)
• 1 tbsp oyster sauce (optional)
• 1 tsp rice vinegar or mirin (optional)
• 1 tsp honey or light brown sugar
• 1 tsp cornstarch + 2 tbsp cold water (optional, for thickening)
• 2 scallions, thinly sliced
• 1/4 tsp red pepper flakes or to taste (optional)
• Salt and freshly ground black pepper, to taste
• Lemon or lime wedges, for serving (optional)

How to Make this

1. Pat the shrimp dry with paper towels, season lightly with salt and pepper, and trim the asparagus into 1-2 inch pieces; slice the mushrooms and thinly slice the scallions so everything is ready to go.

2. Mix the sauce in a small bowl: soy sauce, oyster sauce if using, rice vinegar or mirin if using, honey, and the minced garlic and ginger; if you want a glossy thicker sauce mix the cornstarch with 2 tbsp cold water in a separate small bowl.

3. Heat a large wok or heavy skillet over high heat until very hot, add the vegetable oil and swirl, dont let it smoke though.

4. Cook the shrimp in one layer for about 1 minute per side, just until they turn pink and curl; remove them to a plate so they dont overcook.

5. Add a bit more oil if needed then add the mushrooms, give them 2 minutes to brown and release moisture, then add the asparagus and stir fry another 2-4 minutes until crisp tender.

6. Push the veg to one side of the pan, add the toasted sesame oil to the empty space, then add the remaining garlic and ginger and cook 20-30 seconds until fragrant, dont burn it.

7. Return the shrimp to the pan, pour in the sauce and stir everything together; if using the cornstarch slurry add it now and let the sauce bubble for 30-60 seconds until it thickens and coats the shrimp and veg.

8. Turn off the heat, stir in the sliced scallions and red pepper flakes to taste, check seasoning and add a little more soy or some salt and pepper if needed.

9. Finish with a squeeze of lemon or lime if you like, serve right away so the shrimp stay juicy and the asparagus stays crisp, garnish with extra scallions or a drizzle of sesame oil if you want.

Equipment Needed

1. Large wok or heavy skillet (for high heat stir frying shrimp and veg)
2. Chef’s knife (trim asparagus, slice mushrooms and scallions)
3. Cutting board
4. Two small bowls (one for the sauce, one for the cornstarch slurry if using)
5. Measuring spoons and a tablespoon measure (for soy, honey, vinegar, etc)
6. Spatula or tongs (for tossing, flipping and scraping the pan)
7. Plate and paper towels (dry and rest the shrimp so they sear nicely)
8. Microplane or fine grater (for fresh ginger)

FAQ

Shrimp And Asparagus Stir Recipe Substitutions and Variations

• Shrimp: chicken breast or thighs thinly sliced (cook a bit longer till no pink), firm tofu pressed and cubed (brown it first so it holds up), scallops if you want a similar seafood vibe but cut cook time down.
• Asparagus: snap peas or sugar snap peas for crunch, green beans (trim and cook until tender crisp), broccolini or baby broccoli if you like slightly more chew.
• Soy sauce: tamari for gluten free, coconut aminos for a milder sweeter option (use a little more), or reduced sodium soy if you need less salt, taste and adjust.
• Cornstarch thickener: arrowroot powder 1:1 swap (don’t boil too long), all purpose flour mixed with cold water (use about twice the flour by volume), or skip it and simmer sauce longer to reduce and thicken naturally.

Pro Tips

1) Pat the shrimp as dry as you can and get the pan smoking hot before they hit it, that way they sear instead of steaming. Dont crowd the pan, cook in one layer or do two quick batches, otherwise they turn rubbery.

2) Give the mushrooms a head start so they brown and lose moisture, then add the asparagus so it stays crisp. If your asparagus is thick cut them on a diagonal and consider a 20–30 second blanch in boiling water then an ice bath to keep the color and speed up stir frying.

3) Make the cornstarch slurry smooth and add it only when the sauce is bubbling, keep stirring just until it turns glossy, dont let it sit boiling or it gets gluey. Taste the sauce before adding more soy, because it concentrates as it reduces.

4) Finish off heat with the sesame oil, scallions and a squeeze of lemon or lime, they brighten everything up. Remember shrimp keep cooking from residual heat so pull them a hair early, and if the pan smells like burning garlic you added it too soon.