This Shrimp and Asparagus Stir Fry Recipe is filled with juicy shrimp and fresh asparagus cooked in a lemon garlic stir-fry sauce. Ready and on your table in less than 30 minutes, this easy, delicious, and healthy shrimp stir fry is guaranteed to be your new go-to meal for busy weeknights.
I am a big fan of easy dinners over here. On the days when I’m not cooking and photographing and our refrigerator isn’t filled with leftovers, the very last thing I want to think about is what to make for dinner. And on those days when life is feeling particularly annoying, there is no way I would get us fed without my arsenal of easy dinner recipes.
This shrimp and asparagus stir fry is a recently added favorite to this collection.
This no-fuss shrimp recipe takes just 30 minutes to prepare and cook. Made with shrimp, asparagus, lemon juice, fresh garlic and simple pantry ingredients including broth, cornstarch, sugar, and soy sauce, it is one of my favorites.
I love to serve it with brown rice, rice noodles, or even cooked barley, but it’s just as fantastic served as is – without any additional sides.
Calories in shrimp and asparagus stir fry?
This recipe makes approximately four servings and each serving has approximately 281 calories.
How to Make Shrimp and Asparagus Stir Fry
Start by whisking together all of the ingredients for the lemon stir fry sauce (chicken stock, cornstarch, sugar, soy sauce, lemon juice and zest, and black pepper) in a medium bowl. Set it aside.
Heat a large skillet over medium-high heat. Cook the shrimp in a little olive oil for 1-2 minutes per side (cook in two batches if needed). Remove to a clean plate and set aside.
Return the skillet to medium-high heat. Sauté the asparagus in an additional tablespoon of olive oil until tender, but still crispy. The asparagus should be be bright green and browned in some places. Sprinkle with a little salt, and add the fresh ginger and garlic. Cook for 1 minute, stirring continuously to prevent the ginger and garlic from burning.
Add the lemon and garlic stir fry sauce to the skillet and mix well to combine. Bring the sauce to a gentle simmer and return the shrimp back to the skillet. Cook for 1 minute, or until the shrimp is fully cooked. Sprinkle with red chili flakes, if desired.
Tips for Shrimp and Asparagus Stir Fry
- This recipe calls for raw, uncooked shrimp. If you are using frozen shrimp, be sure to thaw first, before cooking.
- Remember to trim the tough, woody ends from the asparagus.
- If you prefer not to make your own stir-fry sauce, simply replace with your favorite store-bought version.
Storage and Leftovers
As with most shrimp recipes, this recipe is best enjoyed immediately as reheated shrimp has a tendency to get tough and chewy.
Have you tried making this Shrimp and Asparagus Stir Fry Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Shrimp and Asparagus Stir Fry
Ingredients
FOR THE SAUCE
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- ⅓ cup fresh lemon juice
- 1 lemon - zested
- ½ teaspoon freshly cracked black pepper
FOR THE SHRIMP ASPARAGUS
- 2 tablespoon olive oil - divided
- 1 pound large raw shrimp - peeled and deveined
- 1 teaspoon salt - divided
- 2 pounds asparagus - ends trimmed and each stalk chopped into 1-2 inch pieces
- ½ teaspoon lemon pepper
- 1-2 teaspoon fresh ginger - grated
- 6 cloves garlic - minced
- ½ teaspoon red chili flakes
Instructions
- In a medium mixing bowl whisk together all the ingredients for the lemon sauce and set aside.
- Heat a large skillet over medium high heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan. Add shrimp in a single layer to the skillet and sprinkle with salt and pepper. Cook the shrimp for approximately 1-2 minutes on each side before removing from the skillet and transferring to a clean plate. Shrimp should be pink on both sides, but slightly undercooked.
- In the same skillet add 1 more tablespoon of olive oil and heat over medium high heat. Add the asparagus and gently toss to coat in oil. Sauté the asparagus until tender, but still crispy. It should be a bright green and browned in some places. Sprinkle asparagus with salt and lemon pepper (if desired). Reduce heat to medium and add the ginger and garlic; stir to combine with the asparagus. Cook for an additional 1 minute, stirring constantly to prevent the ginger and garlic from burning.
- Carefully pour the lemon sauce to the skillet with the asparagus and stir to combine. Allow the sauce to simmer for approximately 1 minute, or until the sauce has thickened. Add the shrimp back to the skillet and cook for an additional 1 minute, or until shrimp is fully cooked.
- Remove from heat and sprinkle with red chili flakes if desired. Best served immediately.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
The text in this post was updated on 05.05.2018
Made this tonight! Delicious!!
Thanks for the delicious feedback Rhonda 🙂
Lick the bowl good! We just had for dinner served with Jasmine rice and it was delicious! I just.came acroos your site today and am excites to try other recipes!
Hi Caroline – thank you for the feedback!!
This looks fabulous!