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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

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)
2 tablespoons water for cornstarch slurry
cooked rice for serving (optional)
toasted sesame seeds optional garnish
sliced green onions optional garnish

Equipment

Large skillet or wok
Small bowls

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

Notes

This stir-fry is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.