Stir-Fried Shrimp, Asparagus, and Mushrooms
A quick and healthy stir-fried dish featuring shrimp, asparagus, and mushrooms, perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave until heated through.