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4.64 from 11 votes

EASY SHRIMP AND ASPARAGUS STIR FRY

Made with big juicy shrimp, fresh asparagus, and an easy 5-minute lemony stir-fry sauce, this delicious and easy SHRIMP AND ASPARAGUS STIR-FRY is healthy, packed full of protein, and loved by the whole family! Serve with rice or tossed in rice noodles for a complete meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Asian
Keyword: 30 Minute Shrimp Stir Fry, Easy shrimp dinner ideas, Low carb dinner, Shrimp and Asparagus Stir Fry, Shrimp and Asparagus Stir Fry Recipe
Servings: 4 servings
Calories: 281kcal
Author: Jessica Randhawa

Ingredients

FOR THE SAUCE

  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1/3 cup fresh lemon juice
  • 1 lemon zested
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil, divided

FOR THE SHRIMP ASPARAGUS

  • 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
  • 1/2 teaspoon lemon pepper
  • 1-2 teaspoons fresh ginger, grated
  • 6 cloves garlic, minced
  • 1/2 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.

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 287mg | Sodium: 2061mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1790IU | Vitamin C: 28.5mg | Calcium: 227mg | Iron: 7.7mg
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