Stir-Fried Shrimp, Asparagus, and Mushrooms
A quick, healthy, and flavorful dish that’s perfect for busy weeknights. This stir-fry combines juicy shrimp, crisp asparagus, and tender mushrooms with a simple garlic sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 4–6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp black pepper
- Salt to taste
Instructions
- Prepare the ingredients
Wash and cut the asparagus, slice the mushrooms, and mince the garlic. Pat the shrimp dry with paper towels. - Cook the shrimp
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
Remove the shrimp from the pan and set aside. - Sauté the vegetables
In the same pan, add the remaining 1 tablespoon of olive oil.
Add the garlic and sauté for about 30 seconds until fragrant.
Toss in the asparagus and mushrooms, cooking for 5–7 minutes until the vegetables are tender but still slightly crisp. - Combine everything
Return the shrimp to the pan.
Add soy sauce, black pepper, and salt to taste. Stir well to combine and heat through for 1–2 minutes. - Serve
Serve hot on its own or over rice, noodles, or quinoa.
Tips for the Best Stir-Fry
- Don’t overcook the shrimp—they become rubbery quickly.
- Cut asparagus evenly for consistent cooking.
- Use high heat to get a nice sear and keep veggies crisp.
- Add a splash of lemon juice or chili flakes for extra flavor.
Serving Ideas
- Over steamed jasmine or brown rice
- Tossed with noodles
- As a low-carb meal on its own