Shrimp and Asparagus Stir-Fry
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.
For 4 servings
Make the sauce and prep the shrimp.
- In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
- In a separate small bowl, dissolve cornstarch in 2 tablespoons water to form a slurry. Set both aside.
- Pat shrimp very dry with paper towels, then season lightly with salt and black pepper.
Sear the shrimp.
- Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
- Add shrimp in a single layer and cook without moving for 1 minute until golden on the bottom.
- 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.Stir-fry the asparagus.
- Add remaining 1 tablespoon vegetable oil to the hot wok.
- Add asparagus pieces and stir-fry for 2 minutes until bright green and crisp-tender.
- Add garlic, ginger, and red pepper flakes. Stir-fry 30 seconds until fragrant.
Combine and finish the dish.
- Return shrimp and any accumulated juices to the wok.
- Pour in the soy sauce mixture, toss to coat everything evenly.
- Give the cornstarch slurry a quick stir, then drizzle it in while tossing constantly.
- 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 with sliced scallions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the shrimp exceptionally dry before searing to ensure a golden crust, not steam.
- 2Cut asparagus stalks on a slight bias to expose more surface area for browning.
- 3Prep all ingredients before you start cooking — stir-frying moves fast and leaves no time for chopping.
- 4Don't skip the cornstarch slurry test: give it one more whisk right before adding, as it settles quickly.
- 5If your wok isn't very hot, the sauce will turn gluey instead of glossy — crank the heat to high.
- 6Serve immediately; the sauce continues to thicken as it cools and can turn gummy.
Adapt it for your goals.
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 proteinHigh-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.
jainJain
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.
veganVegan
Swap shrimp for 400g extra-firm tofu (pressed, cubed, and pan-seared) and use tamari instead of soy sauce to keep it plant-based and equally savory.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Antioxidants
Asparagus is packed with vitamins A, C, and E, plus glutathione, a potent antioxidant that helps combat oxidative stress.
Low in Calories
This stir-fry is naturally light, with vegetables and shrimp delivering nutrients without heavy calories or saturated fats.
Ginger for Digestion
Fresh ginger in the sauce aids digestion and adds anti-inflammatory compounds without extra sodium or sugar.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight and pat extremely dry — any residual moisture will prevent browning.
