Description
A quick and flavorful shrimp and asparagus stir-fry packed with tender mushrooms, garlic, and ginger in a savory soy-sesame sauce. Ready in just 20 minutes for a healthy weeknight meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, fresh (cut into 2-inch pieces)
- 8 ounces mushrooms (sliced, any variety)
- 3 cloves garlic (minced)
- 1 inch ginger (freshly grated)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon sesame oil (use in moderation)
- Black pepper, to taste
Instructions
- Clean and cut the asparagus into 2-inch pieces. Slice the mushrooms, and mince the garlic and ginger.
- In a large skillet, warm the olive oil over medium-high heat until shimmering.
- Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the shrimp and cook for 2–3 minutes until pink and opaque.
- Stir in the asparagus and mushrooms, cooking for 5–7 minutes until the asparagus is tender yet crisp.
- Drizzle the soy sauce and sesame oil over the stir-fry. Season with black pepper to taste and stir well to combine.
- Remove from heat and serve hot, adding extra soy sauce if desired.
Notes
- Serve over brown rice, jasmine rice, or cauliflower rice for a complete meal.
- Substitute tamari or coconut aminos for a gluten-free option.
- Do not overcook the shrimp to keep them tender and juicy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 170 mg
