Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil or sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon honey or brown sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Rinse shrimp and pat dry. Season lightly with salt and pepper.
- Trim asparagus and cut into 2-inch pieces. Slice mushrooms. Mince garlic and ginger.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
- Place shrimp in the pan in a single layer. Cook 1-2 minutes per side until pink and opaque. Remove from the pan and set aside.
- Add remaining oil to the pan. Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add asparagus and mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, honey, and red pepper flakes. Pour mixture into the pan and stir well to coat vegetables.
- Stir in cornstarch slurry. Cook 1-2 minutes until sauce thickens and clings to vegetables.
- Return shrimp to the pan and toss everything together. Cook 1 more minute until heated through.
- Serve immediately over steamed rice, noodles, or on its own.
Notes
Use fresh shrimp if possible for the best flavor.
Substitute asparagus with broccoli, snap peas, or green beans if preferred.
For a richer flavor, drizzle with toasted sesame oil just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15