I pulled together a quick shrimp with asparagus stir-fry with mushrooms and a garlic soy sauce that’s low-carb, high-protein, and uses a simple trick I can’t wait to share.

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I can throw together this Shrimp And Asparagus Stir in minutes and still feel like I cooked something clever. Juicy shrimp meet snap-tender asparagus, and that textural contrast kinda keeps you guessing with every bite, like wait what is that little burst of brightness.

I love how it eats light but still feels satisfying, not one of those forgettable salads. I always end up tweaking it on the fly and half the time the best version is the accidental one.

If you want a quick win that packs punch try my take on Shrimp With Asparagus, you might actually like how fast dinner becomes exciting.

Ingredients

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Shrimp: lean protein, low carbs, quick cooking, can get rubbery if overcooked.
Asparagus: high in fiber and folate, fresh green bite, adds subtle earthy sweetness.
Mushrooms: low calorie, umami rich, gives meaty texture and soak up sauces well.
Garlic and ginger: aromatic, anti inflammatory perks, add spicy bright savory punch.
Soy and oyster sauce: salty savory backbone, bring big umami, sometimes a touch sweet.
Rice vinegar and sugar: balance acid and sweet, brightens flavors and cuts richness.
Sesame oil, green onions and seeds: finishing aromatics and crunch, add nuttiness and zing.

Ingredient Quantities

1 lb peeled and deveined shrimp (about 450 g)

1 lb asparagus (about 450 g), trimmed and cut into 1 inch pieces

8 oz cremini or button mushrooms (about 225 g), sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated or minced

2 tbsp soy sauce (light or low sodium)

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tsp sugar or honey

1 tsp cornstarch

1/4 cup (60 ml) low sodium chicken or vegetable broth or water

2 tbsp neutral oil (vegetable, canola or peanut)

1 tsp toasted sesame oil

2 green onions, thinly sliced

1 tbsp toasted sesame seeds (optional)

Pinch red pepper flakes or 1/4 tsp chili flakes (optional)

Salt and black pepper to taste

How to Make this

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1. Pat shrimp dry with paper towels, season lightly with salt and black pepper, set aside.

2. Whisk together soy sauce, oyster sauce, rice vinegar, sugar or honey, cornstarch and the 1/4 cup broth or water until smooth, set sauce aside.

3. Heat a large wok or heavy skillet over high heat, add 1 tbsp neutral oil. When shimmering add shrimp in a single layer, cook 1 to 2 minutes per side till just opaque, transfer shrimp to a plate.

4. Add the other 1 tbsp neutral oil to the same pan, add sliced mushrooms and cook undisturbed for 2 minutes, then stir 1 to 2 minutes more until browned.

5. Push mushrooms to the side, add asparagus pieces and cook 3 to 4 minutes stirring occasionally until bright green and crisp tender; season with a little salt and pepper.

6. Reduce heat to medium, add minced garlic and grated ginger, cook 30 seconds till fragrant, then pour the sauce in and stir constantly as it thickens, about 1 minute.

7. Return shrimp to the pan, toss everything together so shrimp and veggies are coated and heated through, drizzle the toasted sesame oil over and give one quick toss. If you like heat sprinkle a pinch of red pepper flakes.

8. Taste and adjust seasoning, sprinkle with sliced green onions and toasted sesame seeds if using, then serve immediately.

Equipment Needed

1. Large wok or heavy skillet for stir frying, gets the job done fast
2. Cutting board for trimming asparagus and slicing mushrooms
3. Chef knife, sharpish so you don’t smash the veggies
4. Paper towels to pat the shrimp dry and keep things neat
5. Small bowl or measuring cup to mix the sauce in
6. Whisk or fork to smooth out the cornstarch and sauces
7. Tongs or a spatula to flip shrimp and toss everything together
8. Measuring spoons and measuring cup for the sauces and broth
9. Plate to hold the cooked shrimp while you cook the veg
10. Garlic press or microplane for the ginger and garlic if you like them fine

FAQ

How long should I cook the shrimp?

Cook shrimp over high heat 2 to 3 minutes per side until opaque and just curled into a C shape, then pull them out right away. Dont leave them in the pan or they'll get rubbery.

How do I keep the asparagus crisp but cooked?

Trim and cut into 1 inch pieces, then stir fry on high for 2 to 4 minutes depending on thickness until bright green and slightly tender. If your stalks are thick, parboil 1 minute first or slice them thinner.

Can I swap any ingredients if I dont have them?

Yes: use tamari or coconut aminos for gluten free, honey instead of sugar, vegetable broth or water for chicken broth, and button mushrooms for cremini. If you need a vegetarian version skip oyster sauce and add extra soy or a mushroom stir fry sauce.

How do I thicken the sauce so it clings to the shrimp?

Mix the cornstarch with the cold broth or water first, then add to the pan and simmer for 30 to 60 seconds until glossy. If its too thick add a splash more broth, too thin add a tiny extra cornstarch slurry.

How long can I store leftovers and how do I reheat them?

Keep in an airtight container in the fridge 3 to 4 days. Reheat gently in a skillet with a little splash of water or broth for a minute or two, cover for a short burst, or enjoy cold in a salad since reheating shrimp too long makes them tough.

Want it spicier or milder what should I do?

Add more red pepper flakes, a squirt of Sriracha, or a spoonful of chili garlic sauce for heat. To mellow spice add a touch of honey, a squeeze of lime, or more broth to dilute the heat.

Shrimp And Asparagus Stir Recipe Substitutions and Variations

Shrimp: swap for thinly sliced chicken breast, firm white fish (cod or tilapia), or extra-firm tofu. Same weight works fine, chicken needs a bit longer to cook, fish cooks about as fast as shrimp, tofu soaks up the sauce.
Asparagus: use green beans, broccolini or small broccoli florets, or snap peas. Cut broccoli smaller so it cooks quicker, green beans give the same snap.
Mushrooms: replace with sliced bell pepper, zucchini, or eggplant. Bell pepper adds sweetness and color, zucchini cooks faster so add it later than the others.
Soy sauce: try tamari for a gluten free swap, coconut aminos for lower sodium and sweeter flavor, or a mix of 1 tbsp soy + 1 tsp fish sauce for extra umami. If you use coconut aminos taste and add a pinch of salt cause it can be milder.

Pro Tips

1. Pat the shrimp really dry and cook them fast on super high heat so they get a little sear and dont go rubbery. Pull them out a hair early, they keep cooking in the pan while you finish the sauce.

2. Mix the cornstarch into the cold broth first so no lumps form, and add the sauce while the pan is at medium heat so it thickens quickly. If it gets too gloopy, thin with a tablespoon or two of hot water not cold, it wakes the sauce back up.

3. Dont crowd the pan when browning mushrooms or shrimp. Give them space so they caramelize instead of steaming. If your pan is small do it in batches, it saves time in the end.

4. Finish with the sesame oil and green onions right before serving, that preserves the aroma and brightness. Taste at the end and tweak with a splash more vinegar or a pinch of sugar if it needs balance, a little chili flake goes a long way for heat.