Quick Shrimp and Asparagus Stir-Fry
This vibrant shrimp and asparagus stir-fry combines succulent seafood with tender spring vegetables in a light, flavorful sauce. Perfect for busy weeknights when you need a nutritious meal in minutes, this dish delivers protein and vegetables in one colorful, delicious package. The natural sweetness of shrimp pairs beautifully with the earthy asparagus, while garlic and lemon brighten every bite.
✔ Ingredients :
- 1 pound (454g) large shrimp, peeled and deveined
- 1 pound (454g) fresh asparagus
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced (about 1½ tablespoons)
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
✔ Directions :
- Prepare the asparagus: Wash the asparagus and snap off the woody ends. Cut the spears into 2-inch pieces.
- Prepare the shrimp: Make sure the shrimp are peeled, deveined, and patted dry with paper towels.
- Cook the asparagus: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes until bright green and tender-crisp. Remove from the skillet and set aside.
- Cook the shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
- Add the shrimp to the skillet: Arrange them in a single layer and sprinkle with salt and pepper. Cook for 2 minutes without stirring.
- Finish cooking the shrimp: Flip the shrimp and cook for an additional 1-2 minutes until they turn pink and opaque.
- Combine: Return the asparagus to the skillet with the shrimp. Add the lemon juice and toss everything together to combine well and heat through.
- Serve: Transfer to a serving dish, sprinkle with fresh parsley, and serve with lemon wedges.
Prep Time: 10 minutes | Cook Time: 15 minutes | Calories: 235 Kcal per serving
✔ Frequently Asked Questions :
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well! Just make sure to thaw them completely and pat them dry before cooking. For best results, place frozen shrimp in a colander and run cold water over them for 5-7 minutes, or thaw overnight in the refrigerator.What can I substitute for asparagus?
If asparagus isn’t in season or not to your taste, you can substitute broccoli florets, green beans, or sugar snap peas. Just adjust the cooking time accordingly as some vegetables may need a bit more or less time to become tender-crisp.Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prep all ingredients ahead of time. Store prepped shrimp and asparagus separately in the refrigerator for up to a day. The completed dish can be stored in an airtight container in the refrigerator for up to 2 days, though the shrimp may become slightly overcooked when reheated.How can I add more flavor to this dish?
For additional flavor, try adding 1 tablespoon of soy sauce or 2 teaspoons of oyster sauce when you return the asparagus to the pan. You could also include 1 teaspoon of grated ginger with the garlic or finish the dish with a drizzle of sesame oil.Is this recipe keto-friendly?
Yes! Shrimp and asparagus are both low in carbohydrates, making this a perfect meal for those following a ketogenic diet. Just be mindful of any additional sauces you might add, as some could contain hidden sugars.
✔ Tools You’ll Need :
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs for flipping shrimp
- Paper towels
- Serving platter
✔ Tips for success :
- For the most flavorful shrimp, don’t move them around too much during cooking. Allowing them to sear undisturbed creates better caramelization and flavor.
- Choose bright green asparagus with closed, compact tips for the freshest flavor.
- To tell if shrimp are cooked perfectly, look for them to form a “C” shape. If they curl into an “O” shape, they’re overcooked.
- For a complete meal, serve over steamed rice, cauliflower rice, or alongside crusty bread to soak up the flavorful juices.
- The cooking process moves quickly, so have all ingredients prepped and ready before you start heating the pan.
✔ Allergy Information :
- Contains: Shellfish (shrimp)
- Free from: Dairy, gluten, nuts, eggs, soy (unless adding soy sauce as a variation)
- Note: If you have a shellfish allergy, you could substitute chicken, though cooking times will need to be adjusted.
✔ A Taste of Spring in Minutes :
Baked Cod with Lemon and Garlic
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs for flipping shrimp
- Paper towels
- Serving platter
Ingredients
- 1 pound (454g) large shrimp peeled and deveined
- 1 pound (454g) fresh asparagus
- 3 tablespoons olive oil divided
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- Lemon wedges for serving
