Description
A quick and delicious Shrimp and Asparagus Stir-Fry with Mushrooms that combines tender shrimp, crisp asparagus, and savory mushrooms in a garlicky, soy-infused sauce. Perfect for a healthy weeknight dinner, this stir-fry is flavorful, easy to prepare, and pairs well with rice or can be enjoyed on its own.
Ingredients
Scale
Proteins
- 1 lb shrimp, peeled and deveined
Vegetables
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
Oils and Seasonings
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp lemon juice
Instructions
- Heat Oil: In a large skillet, heat olive oil over medium heat to prepare for cooking the aromatics and vegetables.
- Sauté Garlic: Add minced garlic to the hot oil and cook for 30 seconds until fragrant, ensuring it doesn’t burn to preserve its flavor.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 3 minutes until they soften and release their moisture.
- Stir-Fry Asparagus: Toss in the asparagus pieces and stir-fry for 3 to 4 minutes until they are tender-crisp.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet along with salt and black pepper. Cook for approximately 4 minutes, or until the shrimp turn pink and opaque.
- Finish with Sauce: Stir in soy sauce and lemon juice, mixing well to coat all ingredients, and cook for an additional 1 minute to meld the flavors together.
- Serve: Serve the stir-fry warm, either on its own or over a bed of rice for a complete meal.
Notes
- You can substitute olive oil with sesame oil for a nuttier flavor.
- For a spicier dish, add red pepper flakes or a dash of chili sauce.
- Adjust the soy sauce quantity to control the saltiness according to your preference.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This stir-fry can be prepared gluten-free by using tamari instead of regular soy sauce.
