Shrimp and Asparagus Stir-Fry

Name: Shrimp and Asparagus Stir-Fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g shrimp (large, peeled and deveined, tails removed); 300 g asparagus (woody ends trimmed, cut into 2-inch pieces); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 tbsp soy sauce (low-sodium); 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp cornstarch; 2 tbsp water (for slurry); 2 tbsp vegetable oil; 1 pinch red pepper flakes; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 pcs scallion (sliced, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

Plump, juicy shrimp and crisp-tender asparagus come together in a glossy, savory garlic sauce. This lightning-fast stir-fry is on the table in under 20 minutes, perfect for busy weeknights when you want something light yet deeply satisfying.

PREP

10m

COOK

SERVES

1 CUP

236 cal

SERVINGS

METHOD · 5 STEPS

prep
Make the sauce and prep the shrimp.
1.In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
2.In a separate small bowl, dissolve cornstarch in 2 tablespoons water to form a slurry. Set both aside.
3.Pat shrimp very dry with paper towels, then season lightly with salt and black pepper.
other · ~3 min
Sear the shrimp.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer and cook without moving for 1 minute until golden on the bottom.
3.Flip and cook 30 to 60 seconds more until just pink and opaque. Transfer to a plate.
TIPWork in two batches if needed — crowding the wok steams the shrimp instead of searing.
other · ~3 min
Stir-fry the asparagus.
1.Add remaining 1 tablespoon vegetable oil to the hot wok.
2.Add asparagus pieces and stir-fry for 2 minutes until bright green and crisp-tender.
3.Add garlic, ginger, and red pepper flakes. Stir-fry 30 seconds until fragrant.
other · ~2 min
Combine and finish the dish.
1.Return shrimp and any accumulated juices to the wok.
2.Pour in the soy sauce mixture, toss to coat everything evenly.
3.Give the cornstarch slurry a quick stir, then drizzle it in while tossing constantly.
4.Cook 30 to 60 seconds until the sauce thickens and clings to the shrimp and asparagus.
TIPKeep the heat high and keep things moving — the sauce thickens fast.
garnish
Garnish with sliced scallions and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the shrimp exceptionally dry before searing to ensure a golden crust, not steam.
2
Cut asparagus stalks on a slight bias to expose more surface area for browning.
3
Prep all ingredients before you start cooking — stir-frying moves fast and leaves no time for chopping.
4
Don't skip the cornstarch slurry test: give it one more whisk right before adding, as it settles quickly.
5
If your wok isn't very hot, the sauce will turn gluey instead of glossy — crank the heat to high.
6
Serve immediately; the sauce continues to thicken as it cools and can turn gummy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce vegetable oil to 1 tablespoon total and use a nonstick skillet; the shrimp will still sear without excess fat, for a lighter version.

high protein

High-protein

Add 200g of sliced bell pepper or snow peas along with the asparagus for extra vitamins and fiber, keeping the protein boost from the shrimp.

jain

Jain

Skip the garlic and onion-family ingredients (replace garlic with asafoetida); use tamari instead of soy sauce to avoid any onion-garlic derivatives, for Jain dietary needs.

vegan