Why Make This Recipe
This stir-fried shrimp, asparagus, and mushrooms dish is a quick and healthy choice for dinner. It combines fresh ingredients that are packed with flavor and nutrients. Plus, it’s easy to make and perfect for busy weeknights. The colorful mix of vegetables not only looks great but also adds a variety of vitamins to your meal.
How to Make Stir-Fried Shrimp, Asparagus, and Mushrooms
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes
Directions:
- Wash and prepare all ingredients as listed above.
- Heat olive oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
- Add shrimp to the wok and stir-fry for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the wok and set aside.
- Add asparagus and mushrooms to the wok and stir-fry for 3-5 minutes, until tender-crisp.
- Return shrimp to the wok. Add soy sauce, sesame oil, and black pepper (and red pepper flakes, if using). Stir-fry for another minute to combine and heat through.
- Serve immediately over rice or quinoa for a complete meal.
How to Serve Stir-Fried Shrimp, Asparagus, and Mushrooms
This dish is best served hot. You can enjoy it on its own or over a bed of rice or quinoa. Feel free to sprinkle some sesame seeds or chopped green onions on top for an extra touch.
How to Store Stir-Fried Shrimp, Asparagus, and Mushrooms
If you have leftovers, let the dish cool and store it in an airtight container in the fridge. It will keep well for up to 2 days. To reheat, simply warm it in a skillet or microwave until heated through.
Tips to Make Stir-Fried Shrimp, Asparagus, and Mushrooms
- Make sure the shrimp are cooked just until pink and no longer translucent for the best texture.
- Feel free to add other favorite vegetables, like bell peppers or snap peas, for more variety.
- Adjust the spices according to your taste. If you like it spicy, use more red pepper flakes.
Variation
You can easily substitute chicken or tofu instead of shrimp for different protein options. This recipe works well with various vegetables, so feel free to mix and match based on what you have.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. What if I don’t have sesame oil?
If you don’t have sesame oil, you can skip it or use a little extra olive oil for cooking.
3. Is this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.
Stir-Fried Shrimp, Asparagus, and Mushrooms
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 oz mushrooms, sliced Cremini or button mushrooms work well.
- 2 cloves garlic, minced
Sauces and Oils
- 2 tablespoons olive oil
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 teaspoon sesame oil Optional; can be omitted or replaced with extra olive oil.
Spices
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional for added spice.
Instructions
Preparation
- Wash and prepare all ingredients as listed above.
Cooking
- Heat olive oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
- Add shrimp to the wok and stir-fry for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the wok and set aside.
- Add asparagus and mushrooms to the wok and stir-fry for 3-5 minutes, until tender-crisp.
- Return shrimp to the wok. Add soy sauce, sesame oil, and black pepper (and red pepper flakes, if using). Stir-fry for another minute to combine and heat through.
Serving
- Serve immediately over rice or quinoa for a complete meal.