Shrimp and Asparagus Stir‑Fry with Mushrooms

Short description

A quick and vibrant stir-fry featuring succulent shrimp, crisp asparagus, and earthy mushrooms in a savory soy-oyster sauce—ideal for a nutritious weeknight dinner.

Why You’ll Love This Recipe

• Speedy & hassle-free: Ready in about 25 minutes—perfect for busy evenings
• Packed with nutrition: High in protein, fiber, and vitamins from shrimp, asparagus, and mushrooms .
• One-pan delight: Simple cleanup with everything cooked in a single skillet or wok.
• Customizable flavor: Easily add heat, switch proteins, or adjust veggies to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled & deveined
• 1 bunch asparagus, trimmed & cut into 2‑inch pieces
• 8 oz mushrooms, sliced
• 2 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• ¼ cup soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp cornstarch mixed with 2 Tbsp water
• Salt & pepper, to taste
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish

Directions

1. Rinse and pat dry the shrimp; trim asparagus and slice mushrooms; mince garlic & ginger.
2. Heat oil in a skillet or wok over medium-high heat. Sauté garlic and ginger for ~30 seconds until fragrant.
3. Add shrimp; cook 2–3 minutes per side until pink and opaque. Remove and set aside.
4. In the same pan, add asparagus and mushrooms; stir-fry 4–5 minutes until vegetables are tender-crisp.
5. Return shrimp to the pan. Stir in soy sauce and oyster sauce until well combined.
6. Pour in cornstarch mixture; stir for 1–2 minutes until the sauce thickens. Season with salt and pepper.
7. Serve over rice or noodles and garnish with sesame seeds.

Servings and timing

• Servings: 4 portions.
• Prep time: ~10 minutes.
• Cook time: ~15 minutes.
• Total time: ~25 minutes

Variations

• Extra veggies: Add carrots, snap peas, bell peppers, or snow peas in step 4 .
• Spicy flair: Include red pepper flakes or sriracha.
• Protein swaps: Chicken, tofu, or pork work well too.
• Gluten-free: Use tamari instead of soy sauce.
• Citrus lift: Add a splash of rice wine, Sherry, or fresh lemon juice at the end for brightness

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days .
• Reheat: Rewarm in a skillet over medium heat or microwave until heated through.
• Freezing: Not recommended—vegetables can become soft.

FAQs

1. Can I use frozen shrimp?

Yes, but thaw completely and pat dry to avoid adding excess moisture.

2. How do I prevent soggy asparagus?

Don’t overcook—keep it tender-crisp with 4–5 minutes of stir-frying

3. Can I skip the mushrooms?

Absolutely—feel free to use extra asparagus or add other vegetables.

4. Why add cornstarch slurry?

It thickens the sauce so it clings to the shrimp and veggies, creating a glossy finish.

5. What if I don’t have oyster sauce?

Use extra soy sauce or add a touch of hoisin or fish sauce for depth.

6. Is this dish healthy?

Yes—lean protein, fiber, vitamins—with controlled oil and sauce amounts .

7. Can I double the recipe?

Definitely—just cook in batches or use a larger pan.

8. What pan should I use?

A hot wok or stainless steel skillet works best; non-stick is okay if you manage heat carefully

9. Can I make this gluten-free?

Yes—substitute tamari or coconut aminos for soy and ensure oyster sauce is gluten-free.

10. Any garnish ideas?

Try chopped peanuts, cilantro, green onions, or a sprinkle of chili flakes.

Conclusion

This Shrimp and Asparagus Stir‑Fry with Mushrooms is an easy, healthy, and satisfying meal that’s versatile enough for any night of the week. With its balance of protein, vegetables, and savory sauce, plus effortless prep, it’s sure to become a go-to favorite. Enjoy hot off the stove with rice or noodles!

Print