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
Scale
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
