Shrimp and Asparagus Stir-Fry with Mushrooms – Quick Healthy Weeknight Dinner
This Shrimp and Asparagus Stir-Fry with Mushrooms is a quick, healthy, and protein-packed dinner loaded with tender shrimp, crisp asparagus, and earthy mushrooms. Perfect for weeknights or low-carb meals.
Equipment
- Wok or large skillet
- Cutting board and sharp knife
- Mixing bowls
- Whisk
- Spatula or wooden spoon
Ingredients
Main Ingredients
- 1 lb fresh shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 8 oz mushrooms (button, cremini, or shiitake), sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Sauce Ingredients
- 3 tbsp soy sauce or tamari (gluten-free option)
- 1 tbsp oyster sauce or mushroom sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or sugar (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Red chili flakes
Instructions
- Prep Ingredients: Trim asparagus, slice mushrooms, peel/devein shrimp if needed, and mince garlic and ginger.
- Make the Sauce: In a bowl, whisk together soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, and optional honey. Mix in cornstarch slurry.
- Cook Shrimp: Heat wok/skillet on high. Sear shrimp 1–2 minutes per side until just opaque. Remove and set aside.
- Stir-Fry Vegetables: Add mushrooms first, then asparagus, then garlic and ginger. Stir-fry on high heat for crisp-tender texture.
- Combine Shrimp and Sauce: Return shrimp to pan. Pour in sauce and toss until evenly coated and thickened. Garnish with green onions, sesame seeds, or chili flakes.
- Serve: Serve immediately over rice, cauliflower rice, or noodles. Enjoy vibrant colors and glossy sauce.
Notes
- Use fresh, medium-large shrimp for best texture.
- Slice vegetables uniformly for even cooking.
- High heat is key for crisp-tender vegetables.
- Adjust sauce sweetness and spice to taste.
- Store leftovers in an airtight container for 2–3 days. Reheat quickly to avoid overcooking shrimp.
- Variations: Garlic butter, spicy Szechuan, lemon-ginger, low-sodium/gluten-free, or vegetarian with tofu/tempeh.