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Shrimp Asparagus Stir Fry Recipe

Shrimp Asparagus Stir Fry Recipe
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★★★★★

5 from 10 reviews

A quick and flavorful Shrimp Asparagus Stir Fry featuring tender shrimp and fresh asparagus, enhanced with garlic, ginger, and a savory soy-based sauce. Perfect for a healthy weeknight dinner served over rice or noodles.

Ingredients

Scale

Shrimp and Vegetables

  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Other

  • 2 tablespoons vegetable oil (or any cooking oil of your choice)
  • Salt and pepper to taste
  • Cooked rice or noodles, for serving
  • Sesame seeds and green onions for garnish (optional)

Instructions

  1. Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season them with a pinch of salt and pepper to enhance their natural flavor.
  2. Prep the vegetables: Wash and trim the asparagus, slice the red bell pepper, and rinse the snap peas. Mince the garlic and ginger finely for maximum aroma.
  3. Make the sauce: In a small bowl, combine soy sauce, oyster sauce (if using), cornstarch, and water. Whisk thoroughly until the cornstarch is fully dissolved to prevent lumps.
  4. Heat the pan: Place a large skillet or wok over medium-high heat and add the vegetable oil. Swirl the pan to coat evenly, preparing it for stir-frying.
  5. Flavor the oil: Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant but not browned, releasing their essential oils.
  6. Cook the shrimp: Add shrimp in a single layer to the pan and let them cook undisturbed for 2-3 minutes to develop a slight sear. Flip and cook for another 1-2 minutes until shrimp turn pink and opaque. Remove shrimp and set aside to avoid overcooking.
  7. Cook the vegetables: In the same pan, add asparagus and red bell pepper. Stir-fry for 2-3 minutes until they start to soften but still retain crunch.
  8. Add snap peas: Toss in snap peas and continue stir-frying for an additional 2 minutes to crisp-tender perfection.
  9. Combine and sauce: Return the cooked shrimp to the pan. Pour the prepared sauce over all ingredients and stir well to coat evenly.
  10. Thicken the sauce: Cook for another 1-2 minutes, allowing the sauce to thicken and glaze the shrimp and vegetables. Adjust seasoning with salt and pepper if necessary.
  11. Serve: Remove from heat and serve hot over steamed rice or your favorite noodles. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.

Notes

  • Oyster sauce is optional but adds a rich umami flavor; you can omit it for a vegetarian version or use mushroom sauce as a substitute.
  • Feel free to swap snap peas with snow peas or green beans depending on availability.
  • For added heat, consider sprinkling some red chili flakes during the garlic and ginger sauté step.
  • Use low-sodium soy sauce to control the salt level.
  • Ensure shrimp are not overcooked to keep them tender and juicy.
  • This dish pairs wonderfully with jasmine or basmati rice for a complete meal.

Nutrition

Keywords: shrimp stir fry, asparagus stir fry, quick dinner, healthy shrimp recipe, stir fry vegetables, Asian shrimp dish

Find it online: https://hannahdelgado.com/shrimp-asparagus-stir-fry-recipe/