Shrimp and Asparagus Stir-Fry: A Quick, Healthy, and Delicious Weeknight Meal
Key Ingredients for Shrimp and Asparagus Stir-Fry
- 1 pound large shrimp, peeled and deveined
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional, for deeper flavor)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
- Cooked rice, for serving (optional)
- Optional garnishes: toasted sesame seeds, sliced green onions
How to Make Shrimp and Asparagus Stir-Fry
This Shrimp and Asparagus Stir-Fry is a culinary dream come true for busy weeknights. It’s incredibly easy to prepare, comes together in under 30 minutes, and delivers a burst of fresh, savory flavors that will leave you feeling satisfied. The tender shrimp and crisp asparagus coated in a light, flavorful sauce make for a truly delightful meal.
Step-by-Step Instructions
Prep the Shrimp and Asparagus: Ensure your shrimp are peeled and deveined. If using frozen shrimp, thaw them completely and pat them dry with paper towels to ensure they sear properly. Trim the woody ends off your asparagus spears, and then chop them into bite-sized pieces, about 1-inch in length.
Mix the Stir-Fry Sauce: In a small bowl, whisk together the soy sauce (or tamari), oyster sauce (if using), rice vinegar, and sesame oil. If you enjoy a little heat, stir in the red pepper flakes at this stage. Set this sauce mixture aside.
Prepare the Cornstarch Slurry: In another very small bowl, combine the cornstarch with the water. Stir until the cornstarch is fully dissolved and no lumps remain. This slurry will be used to thicken the sauce later, giving it a glossy, appealing texture.
Sauté the Aromatics: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Cook the Asparagus: Add the prepared asparagus pieces to the skillet. Stir-fry for 3-5 minutes, or until the asparagus is tender-crisp. You want it to have a vibrant green color and still retain a slight bite.
Cook the Shrimp: Push the asparagus to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the shrimp to the hot oil in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.
Combine and Sauce: Once the shrimp is cooked, toss it with the asparagus. Pour the prepared stir-fry sauce over the shrimp and asparagus. Stir gently to coat everything evenly. Bring the sauce to a simmer.
Thicken the Sauce: Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while continuously stirring. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened and coats the ingredients beautifully.
Serve: Remove the skillet from the heat. Your delicious Shrimp and Asparagus Stir-Fry is ready to be served! For a complete meal, serve hot over steamed rice, and garnish with toasted sesame seeds and sliced green onions if desired.
Why You’ll Love This Shrimp and Asparagus Stir-Fry
This Shrimp and Asparagus Stir-Fry is a vibrant explosion of fresh, oceanic sweetness from the plump shrimp and the satisfying crunch of crisp asparagus, all enveloped in a savory, umami-rich sauce. It’s a fantastic alternative to pricier takeout options, offering a budget-friendly way to enjoy a restaurant-quality meal right in your own kitchen. The simple yet elegant flavor profile, enhanced by aromatic garlic and ginger, makes this dish a standout, offering a delightful contrast to heavier noodle-based stir-fries.
Get ready to impress yourself and your loved ones with this incredibly versatile and healthy dish. It’s perfect for a quick and nutritious weeknight dinner or a light and flavorful lunch. So why not ditch the delivery apps and embrace the joy of home cooking with this delightful Shrimp and Asparagus Stir-Fry?
Storing and Reheating Tips
Refrigeration:
Allow the Shrimp and Asparagus Stir-Fry to cool completely before storing. Transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3 days.
Reheating:
- Stovetop: The best method for reheating is on the stovetop. Heat a skillet over medium heat and add a teaspoon of oil if needed. Add the stir-fry and cook, stirring occasionally, until heated through. This method helps retain the texture of the ingredients.
- Microwave: For a quicker option, place the stir-fry in a microwave-safe dish and heat on medium power in 1-minute intervals, stirring in between, until thoroughly warmed. Be aware that the asparagus might become softer in the microwave.
Freezing:
While stir-fries generally hold up best when fresh, you can freeze this Shrimp and Asparagus Stir-Fry if you have a large batch. Once cooled, portion the stir-fry into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Frozen stir-fry can be kept for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Shrimp and Asparagus Stir-Fry is a true weeknight warrior, delivering incredible flavor with minimal effort. Give it a try the next time you’re craving something healthy, delicious, and quick – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Shrimp and Asparagus Stir-Fry
Ingredients
Equipment
Method
- Ensure your shrimp are peeled and deveined. If using frozen shrimp, thaw them completely and pat them dry with paper towels to ensure they sear properly. Trim the woody ends off your asparagus spears, and then chop them into bite-sized pieces, about 1-inch in length.1 pound large shrimp, 1 pound asparagus
- In a small bowl, whisk together the soy sauce (or tamari), oyster sauce (if using), rice vinegar, and sesame oil. If you enjoy a little heat, stir in the red pepper flakes at this stage. Set this sauce mixture aside.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
- In another very small bowl, combine the cornstarch with the water. Stir until the cornstarch is fully dissolved and no lumps remain. This slurry will be used to thicken the sauce later, giving it a glossy, appealing texture.1 tablespoon cornstarch, 2 tablespoons water
- Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.2 tablespoons olive oil, 3 cloves garlic, 1 tablespoon fresh ginger
- Add the prepared asparagus pieces to the skillet. Stir-fry for 3-5 minutes, or until the asparagus is tender-crisp. You want it to have a vibrant green color and still retain a slight bite.1 pound asparagus
- Push the asparagus to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Add the shrimp to the hot oil in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary to ensure proper searing.2 tablespoons olive oil, 1 pound large shrimp
- Once the shrimp is cooked, toss it with the asparagus. Pour the prepared stir-fry sauce over the shrimp and asparagus. Stir gently to coat everything evenly. Bring the sauce to a simmer.1 pound large shrimp, 1 pound asparagus, 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
- Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while continuously stirring. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened and coats the ingredients beautifully.1 tablespoon cornstarch, 2 tablespoons water
- Remove the skillet from the heat. Your delicious Shrimp and Asparagus Stir-Fry is ready to be served! For a complete meal, serve hot over steamed rice, and garnish with toasted sesame seeds and sliced green onions if desired.cooked rice, toasted sesame seeds, sliced green onions