Get ready to fall in love with this Shrimp and Asparagus Stir Fry Recipe—an irresistible weeknight dinner that’s as vibrant as it is speedy. Juicy shrimp and crisp-tender asparagus come together in a glossy, garlicky sauce that packs just the right balance of savory, tangy, and spicy notes. This dish is a total lifesaver when you want something healthy, colorful, and absolutely delicious on the table in 30 minutes or less. Whether you’re a stir fry pro or just starting out, this recipe delivers restaurant-worthy results every single time!
Ingredients You’ll Need
The magic of this Shrimp and Asparagus Stir Fry Recipe is how a handful of simple, fresh ingredients can transform into a flavor-packed meal. Each component plays a key role, bringing crunch, color, aroma, or umami to your plate—so don’t skip the little details! Here’s what you’ll need and why.
- Shrimp (1 pound, large, peeled and deveined): Choose large, fresh or frozen shrimp for juicy, sweet bites that cook up quickly.
- Asparagus (1 bunch, trimmed and cut into 2-inch pieces): This springtime veggie adds a satisfying crunch and a gorgeous green pop.
- Vegetable Oil (2 tablespoons, divided): A neutral oil lets the flavors shine and helps everything sizzle beautifully.
- Garlic (3 cloves, minced): For that irresistible, savory aroma that fills your kitchen as soon as it hits the pan.
- Fresh Ginger (1 tablespoon, minced): Brightens up the whole dish with a zesty kick—don’t be shy with it!
- Green Onions (3, sliced): Adds mild onion flavor and attractive specks of green throughout the stir fry.
- Soy Sauce (3 tablespoons): The salty backbone of your sauce, bringing rich umami to every bite.
- Oyster Sauce (1 tablespoon): Lends depth and a subtle sweetness—don’t skip it if you want that irresistible stir fry flavor.
- Rice Vinegar (1 tablespoon): Brings tang and brightness, balancing out the savory notes.
- Honey or Brown Sugar (1 tablespoon): A hint of sweetness rounds out the sauce and makes those flavors pop.
- Sesame Oil (1 teaspoon): Just a splash for nutty aroma that ties the whole dish together.
- Red Pepper Flakes (1/2 teaspoon, optional): Adds gentle heat for a little extra personality; use more or less to taste.
- Cornstarch (1 tablespoon, mixed with 2 tablespoons water, optional): Thickens the sauce for that luscious, glossy finish.
- Sesame Seeds (for garnish): A sprinkle on top adds crunch and visual appeal.
How to Make Shrimp and Asparagus Stir Fry Recipe
Step 1: Whisk the Sauce
Start by mixing up the sauce, so it’s ready to go when you need it. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), sesame oil, and red pepper flakes. This mixture is the heart of your Shrimp and Asparagus Stir Fry Recipe, giving every ingredient a punch of flavor and a glossy finish.
Step 2: Sear the Shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and let them cook for 2 to 3 minutes, flipping once. You’ll know they’re done when they turn pink and just opaque—don’t overcook! Transfer the shrimp to a plate so they stay juicy while you cook the veggies.
Step 3: Stir Fry the Asparagus
Add the remaining tablespoon of oil to the pan, then toss in the asparagus. Stir-fry for about 3 to 4 minutes, just until the asparagus turns bright green and is tender-crisp. You want it snappy, not soggy! The quick cooking keeps both the color and texture on point.
Step 4: Add Aromatics
Stir in the minced garlic, ginger, and green onions. Cook for about one minute, stirring constantly. The fragrance will let you know when it’s ready—the aromatics should be softened but not browned, infusing the oil and veggies with their flavors.
Step 5: Bring it All Together
Return the cooked shrimp to the skillet and pour in your prepared sauce. Toss everything together so the shrimp and asparagus are thoroughly coated. If you like a thicker, more luxurious sauce, stir in the cornstarch slurry now and cook for another 1 to 2 minutes until it turns glossy and clings to every bite.
How to Serve Shrimp and Asparagus Stir Fry Recipe
Garnishes
A final sprinkle of sesame seeds really makes this dish pop—both visually and texturally. If you love a little extra freshness, scatter some more sliced green onions on top. For those who like a spark of heat, a pinch of red pepper flakes as garnish is always welcome.
Side Dishes
This Shrimp and Asparagus Stir Fry Recipe is perfect served over a bowl of fluffy steamed jasmine rice or nutty brown rice. If you’re in the mood for noodles, try it over rice noodles or soba for a fun twist. Keep sides simple—a crisp cucumber salad or a bowl of miso soup rounds out the meal without stealing the show.
Creative Ways to Present
For a dinner party-worthy presentation, serve the stir fry in a shallow platter and let everyone help themselves. Or, spoon the stir fry into lettuce cups for a fresh, hand-held appetizer. If you’re meal prepping, portion the stir fry with rice into individual containers for grab-and-go lunches that taste just as good as takeout!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply let the stir fry cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 2 days. The shrimp will stay tender and the asparagus keeps much of its crunch, making reheated leftovers surprisingly satisfying.
Freezing
While you can technically freeze this Shrimp and Asparagus Stir Fry Recipe, shrimp and asparagus both change texture after freezing and thawing. If you must freeze, store in a freezer-safe container for up to 1 month, and thaw overnight in the fridge before reheating. For best quality, enjoy fresh or refrigerated leftovers instead.
Reheating
To reheat, warm the stir fry gently in a skillet over medium heat, adding a splash of water if the sauce has thickened. Avoid microwaving for too long, as shrimp can become rubbery. Give it just enough heat to warm through, and enjoy!
FAQs
Can I use frozen shrimp for this Shrimp and Asparagus Stir Fry Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and ensures your stir fry isn’t watery.
What can I substitute for asparagus?
You can swap the asparagus for broccoli florets, snap peas, green beans, or even bell peppers. Just adjust the cooking time so your veggies stay crisp-tender.
Is this recipe gluten-free?
To make this Shrimp and Asparagus Stir Fry Recipe gluten-free, use tamari instead of soy sauce and make sure your oyster sauce is gluten-free. Always double-check ingredient labels if you have dietary restrictions.
Can I make this dish spicier?
Definitely! Add more red pepper flakes to the sauce or toss in some fresh sliced chili peppers along with the garlic and ginger for extra heat.
How can I prep this recipe ahead of time?
You can prep all your vegetables, peel and devein the shrimp, and whisk together the sauce up to a day in advance. When it’s time to cook, everything comes together in less than 15 minutes—perfect for busy nights!
Final Thoughts
There’s something deeply satisfying about whipping up a colorful, flavor-packed dinner like this Shrimp and Asparagus Stir Fry Recipe on a busy night. It’s fast, fresh, and absolutely bursting with taste. Give it a try, and don’t be surprised if it becomes a regular in your kitchen rotation!
Print
Shrimp and Asparagus Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Shrimp and Asparagus Stir Fry is a quick and healthy Asian-inspired dish featuring succulent shrimp and tender-crisp asparagus tossed in a flavorful blend of soy sauce, oyster sauce, ginger, and garlic. Perfect for a weeknight dinner, it combines vibrant vegetables with protein for a satisfying low-carb meal.
Ingredients
Seafood and Vegetables
- 1 pound large shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 3 green onions (sliced)
Oils and Sauces
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
Aromatics and Spices
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon red pepper flakes (optional)
Thickening and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Set the sauce aside to allow flavors to meld.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes, flipping once, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Stir-Fry Asparagus and Aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the asparagus for 3–4 minutes until tender-crisp. Then add minced garlic, ginger, and sliced green onions, cooking for an additional 1 minute until fragrant.
- Combine and Finish: Return the cooked shrimp to the skillet and pour in the prepared sauce. Stir everything well to evenly coat the shrimp and vegetables. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce becomes glossy and thickened.
- Garnish and Serve: Remove from heat, sprinkle with sesame seeds, and serve the stir fry hot over steamed rice or noodles as desired.
Notes
- Feel free to substitute asparagus with broccoli, snap peas, or bell peppers to change up the vegetables.
- For a lighter version, reduce the amount of soy sauce and honey to decrease sodium and sugar content.
- This recipe cooks very quickly, so ensure all ingredients are prepped and ready before starting to avoid overcooking.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 240
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 190 mg
