Shrimp And Asparagus Stir Recipe

I couldn’t wait to share my latest take on Shrimp and Asparagus. This seafood dinner brings together succulent shrimp, crisp asparagus, earthy mushrooms, and a zesty mix of garlic and ginger with soy and oyster sauces for a lively flavor twist that keeps impressing me every time I make it.

I’ve been experimenting recently with a Shrimp and Asparagus Stir-Fry with Mushrooms and I gotta say, this dish really surprised me. With a blend of clean, juicy shrimp, tender asparagus and earthy mushrooms, it became a go-to dinner recipe that’s both satisfying and easy to pull together.

I start by stir frying garlic and fresh ginger in vegetable oil before diving into the shrimp, asparagus and mushrooms letting the flavors meld together beautifully. The addition of soy sauce, oyster sauce and a quick mix of cornstarch with chicken broth gives it that shiny finish and a subtle kick.

Its simplicity and use of fresh seafood makes it a perfect pick for a light yet savory dinner especially when you’re in the mood for a dish that covers both lean protein and vibrant veggies. Its a quick recipe that feels special without being overly fancy.

Enjoy cooking and experimenting with it at home!

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how quick and easy it is to make. I can whip it up after school and it always turns out delicious even when I’m in a rush. Second, the mix of flavors is just awesome. The garlic and ginger add a punch, while the soy and oyster sauce bring a deep savory taste that makes every bite interesting. Third, the combo of shrimp, asparagus, and mushrooms is perfect. The veggies stay crunchy and the shrimp is always tender, which makes the whole dish really satisfying. Lastly, I appreciate how versatile it is; I can serve it over rice or noodles, so it never gets boring.

Ingredients

• Shrimp: High protein, succulent texture, and key nutrient for quick, healthy meals.
• Asparagus: Crunchy and fiber-rich vegetable providing vitamins to support energy and overall health.
• Mushrooms: Earthy flavor boosting antioxidants and minerals to enhance the dish’s umami profile.
• Garlic: Adds zesty aroma and offers health benefits with natural anti-inflammatory properties.
• Ginger: Gives a spicy, tangy kick that promotes digestion and flavors the stir.
• Soy Sauce: Imparts a salty, savory base perfect for balancing the stir’s vibrant ingredients.
• Oyster Sauce: Enriches with deep umami and slight sweetness, rounding out the flavors.
• Vegetable Oil: Helps cook ingredients evenly while keeping the stir moist and delicious.

Ingredient Quantities

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz mushrooms, sliced (button or cremini work great)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp cornstarch mixed with 2 tbsp water
• 1/4 cup chicken broth (or water for a lighter version)
• 2 tbsp vegetable oil
• Salt and pepper to taste

How to Make this

1. Start by heating the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the minced garlic and fresh ginger to the pan and stir-fry for about 30 seconds until they start to smell really good.

3. Toss in the sliced mushrooms and stir for about 2 minutes until they get a little soft.

4. Now, add the shrimp to the pan and cook them for 2-3 minutes on each side until they turn pink and are almost cooked through.

5. Stir in the asparagus pieces and keep stir-frying for about 3-4 minutes until they turn bright green and are slightly tender.

6. Mix together the soy sauce, oyster sauce, and chicken broth in a small bowl.

7. Pour this sauce mixture over the shrimp and veggies in the pan and let it bubble for about a minute.

8. Stir in the cornstarch mixed with water to thicken the sauce, cooking for another 1-2 minutes until everything is nicely coated.

9. Season with salt and pepper to taste, and give it a final stir.

10. Remove the pan from heat and serve hot with your favorite rice or noodles. Enjoy!

Equipment Needed

1. Stove or cooktop – This is needed to heat the oil in the pan
2. Large skillet or wok – For stir-frying all your ingredients
3. Knife – To mince garlic and ginger and to slice mushrooms and asparagus
4. Cutting board – For safely prepping all the ingredients
5. Spatula or wooden spoon – To stir and toss the shrimp and veggies
6. Small bowl – For mixing the sauces and the cornstarch slurry
7. Measuring spoons and cups – To accurately measure out the sauces and liquids
8. Tongs – Optional, but they can help flip the shrimp easily

FAQ

Shrimp And Asparagus Stir Recipe Substitutions and Variations

• If you dont have shrimp, you could try using scallops or even chicken for a different twist.
• If you’re out of soy sauce, tamari or coconut aminos works pretty well as a substitute.
• You might replace oyster sauce with hoisin sauce or mushroom sauce, though the flavor will be a bit sweeter.
• Chicken broth can be swapped out for vegetable broth, or even water if you season it up a bit.
• If you’re short on vegetable oil, canola or peanut oil are good alternatives.

Pro Tips

1. Make sure your pan is really hot before you add the garlic and ginger so they quickly release their aroma without burning. I noticed that if the pan isnt hot enough, the flavor can be kinda dull.

2. To keep the asparagus crisp and bright green, try adding it only after the shrimp and mushrooms have mostly cooked. That way the asparagus wont get too mushy and still have a nice crunch.

3. Mix all the sauce ingredients ahead of time and taste it before you pour it in. Sometimes a little extra salt or pepper can make a big difference in the flavor.

4. When you stir in the cornstarch water mix, do it slowly and keep stirring. Adding it too quickly can cause lumps that are a bit annoying in the finished dish.