This easy shrimp and asparagus stir-fry is packed with fresh veggies and a savory soy-ginger sauce, and it’s ready in just 30 minutes.
I’ve always loved cooking with shrimp. Even out here in Oklahoma—about as landlocked as you can get—I can find shrimp at the store, and I always keep a bag in the freezer for when the craving strikes. It’s one of my favorite ingredients because it cooks in minutes and instantly makes dinner feel a little special.
This shrimp and asparagus stir-fry is one of the easiest ways to put it to use. Juicy shrimp cook quickly before being tossed with tender asparagus, earthy cremini mushrooms, and crisp red bell pepper. The savory sauce—made with soy sauce, chicken broth, dry sherry, a touch of sugar, and a pinch of red pepper flakes—coats everything, while fresh ginger and garlic add big flavor.
It’s a bold shrimp stir-fry recipe that’s perfect for busy weeknights but still satisfying enough to serve to guests. Spoon it over warm white rice to catch all that delicious sauce, and you’ve got a fast, flavorful dinner you’ll want to make again and again. Serve it with a glass of white wine or some iced tea and savor every bite!
-
Step
1
Whisk together the chicken broth, soy sauce, sherry, sugar, cornstarch and red pepper flakes in a medium bowl.
-
Step
2
Pat the shrimp dry and season with the salt and pepper. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Working in 2 batches, add the shrimp in a single layer and cook, flipping once, until pink and just cooked through, 2 to 3 minutes. Transfer to a plate.
-
Step
3
Add the remaining 1 tablespoon of oil to the skillet. Stir in the mushrooms and bell pepper and cook until the mushrooms release their liquid and the liquid evaporates, 3 to 4 minutes. Add the asparagus, ginger, garlic and the white and light green parts of the green onions. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
-
Step
4
Return the shrimp to the skillet and add the sauce. Cook, stirring, until the sauce thickens slightly and coats the shrimp and vegetables, 1 to 2 minutes. Remove from the heat. Drizzle with the sesame oil and sprinkle with the dark green parts of the green onions. Serve with rice.
