Why Make This Recipe
Stir-fried Shrimp, Asparagus, and Mushrooms is a delightful dish that combines fresh flavors and quick cooking techniques. This recipe is not just easy to make, but it also brings together healthy ingredients that are both delicious and nutritious. The bright green asparagus and earthy mushrooms pair perfectly with the tender shrimp, creating a vibrant and satisfying meal. Whether you’re looking for a weeknight dinner or an impressive dish for guests, this stir-fry is sure to please everyone at the table.
How to Make Stir-fried Shrimp, Asparagus, and Mushrooms
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound asparagus, trimmed
- 8 ounces cremini mushrooms, sliced
- 4-6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon black pepper
- Salt to taste
- Optional: 1 tablespoon butter for added richness
Directions
- Prepare the Ingredients: Wash and trim the asparagus. Slice the mushrooms. Peel and devein the shrimp. Mince the garlic.
- Stir-fry: Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add Mushrooms and Asparagus: Add the mushrooms and asparagus to the skillet. Stir-fry for 3-5 minutes, until the asparagus is slightly tender-crisp.
- Add Shrimp: Add the shrimp to the skillet and stir-fry for another 2-3 minutes, until the shrimp is pink and cooked through.
- Season: Season with soy sauce, black pepper, and salt to taste. If using, add butter during the last minute of cooking for extra flavor and richness. Stir to combine.
- Serve: Serve immediately over rice or quinoa, or enjoy as is.
How to Serve Stir-fried Shrimp, Asparagus, and Mushrooms
You can serve this stir-fried dish over a bed of steamed rice or fluffy quinoa for a fulfilling meal. It also stands alone as a light dish for those looking to enjoy a healthy option. Garnishing with sesame seeds or a sprinkle of fresh herbs can add an extra touch.
How to Store Stir-fried Shrimp, Asparagus, and Mushrooms
To store leftovers, let the stir-fry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 2-3 days. When reheating, do so in a skillet over low heat, or use a microwave until heated through.
Tips to Make Stir-fried Shrimp, Asparagus, and Mushrooms
- Prep Ahead: Chop and prepare your ingredients ahead of time so you can cook quickly.
- High Heat: Ensure your skillet is hot before adding the oil. This helps to sear the shrimp and keep the vegetables crisp.
- Don’t Overcook: Watch the cooking time for the shrimp; they cook quickly and can become tough if overdone.
Variation
You can easily switch up this recipe by adding other vegetables such as bell peppers, broccoli, or snap peas. You can also replace shrimp with chicken or tofu for a different protein option.
FAQs
-
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. -
Is it necessary to use soy sauce?
Soy sauce adds flavor, but you can skip it or use a substitute like coconut aminos for a different taste. -
Can I make this dish in advance?
While stir-fries are best enjoyed fresh, you can prepare the ingredients ahead of time and cook it just before serving.
Stir-fried Shrimp, Asparagus, and Mushrooms
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound asparagus, trimmed
- 8 ounces cremini mushrooms, sliced
- 4-6 cloves garlic, peeled Mince before cooking
- 2 tablespoons olive oil For stir-frying
- 1 tablespoon soy sauce (or tamari for gluten-free) Flavor enhancer
- 1 teaspoon black pepper For seasoning
- to taste Salt
- 1 tablespoon butter (optional) For added richness
Instructions
Preparation
- Wash and trim the asparagus.
- Slice the mushrooms.
- Peel and devein the shrimp.
- Mince the garlic.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the garlic and stir-fry for about 30 seconds until fragrant.
- Add mushrooms and asparagus to the skillet, stir-fry for 3-5 minutes until asparagus is slightly tender-crisp.
- Add the shrimp, stir-fry for another 2-3 minutes until shrimp is pink and cooked through.
- Season with soy sauce, black pepper, and salt to taste. If using, add butter during the last minute of cooking and stir to combine.
Serving
- Serve immediately over rice or quinoa, or enjoy as is.