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.
Ingredients
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
Instructions
- Rinse and pat dry the shrimp; trim asparagus and slice mushrooms; mince garlic & ginger.
- Heat oil in a skillet or wok over medium-high heat. Sauté garlic and ginger for ~30 seconds until fragrant.
- Add shrimp; cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, add asparagus and mushrooms; stir-fry 4–5 minutes until vegetables are tender-crisp.
- Return shrimp to the pan. Stir in soy sauce and oyster sauce until well combined.
- Pour in cornstarch mixture; stir for 1–2 minutes until the sauce thickens. Season with salt and pepper.
- Serve over rice or noodles and garnish with sesame seeds.
Notes
- Do not overcook asparagus—keep it tender-crisp for best texture.
- Add chili flakes or sriracha for heat.
- Swap mushrooms or asparagus with other vegetables if desired.
- Use tamari or coconut aminos for gluten-free version.
- Garnish with green onions, peanuts, or fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 185mg
