If you’re craving a quick, colorful meal that bursts with fresh flavor, you simply have to try Shrimp and Asparagus Stir Fry. This dish is light yet comforting, comes together in 20 minutes, and is loaded with tender shrimp, vibrant asparagus, and a savory-umami kick that’ll keep you coming back for more.
Why You’ll Love This Recipe
- Lightning-Fast Dinner: The whole Shrimp and Asparagus Stir Fry comes together in just 20 minutes, ideal for busy weeknights or last-minute cravings.
- Fresh, Vibrant Flavors: Each bite bursts with snappy asparagus, sweet, juicy shrimp, and a simple yet deeply savory sauce.
- Healthy Yet Satisfying: Packed with lean protein and veggies, this stir fry is every bit as nourishing as it is comforting.
- No-Fuss Ingredients: The recipe uses kitchen staples and straightforward prep for impressive results with minimal effort.
Ingredients You’ll Need
Shrimp and Asparagus Stir Fry is refreshingly uncomplicated—every ingredient adds something special, whether it’s punchy flavor, irresistible texture, or a pop of color. Here’s what you’ll need and why each matters.
- Avocado oil: With its high smoke point and subtle flavor, this oil is perfect for high-heat stir-frying and lets the other flavors shine.
- 16/20 count shrimp: Large, juicy shrimp cook quickly and stay tender; buy them peeled and deveined to save time.
- Asparagus: Bright green, crisp, and in-season asparagus brings a satisfying crunch and vibrant color to the dish.
- Fresh ginger: Minced ginger adds warmth and a fragrant kick that balances seafood sweetness beautifully.
- Garlic: That unmistakeable aroma and flavor makes a perfect foundation for almost any stir fry.
- Red chili flakes: A subtle touch of heat that you can easily adjust to taste.
- Kosher salt (Diamond Crystal): Essential for seasoning the shrimp—always taste and adjust at the end.
- Oyster sauce: Sweet, salty, and rich—this thick sauce brings savory depth and a hint of complexity.
- Water: Just a splash to loosen the sauce and help steam-cook the asparagus until tender-crisp.
- Jasmine rice: Delicate and aromatic, jasmine rice serves as the perfect absorbent base for the stir fry.
Variations
One of the best things about Shrimp and Asparagus Stir Fry is how wonderfully adaptable it is! You can let your cravings steer the show and easily swap ingredients to match what’s in your fridge—or cater to any dietary needs.
- Swap the protein: Try sliced chicken breast, tofu, or even scallops for a different but equally delightful spin.
- Change up the veggies: Throw in snap peas, bell pepper, or thin carrot batons if asparagus isn’t in season or to add more color.
- Go gluten-free: Substitute gluten-free oyster sauce or tamari; just be sure to check labels for any hidden ingredients.
- Boost the heat: If you’re a spice lover, double the chili flakes or toss in a sliced fresh chili pepper for extra kick.
How to Make Shrimp and Asparagus Stir Fry
Step 1: Prep the Ingredients
Before you start cooking, get all your ingredients ready: pat the shrimp dry, snap the woody ends off the asparagus and cut diagonally, and mince your ginger and garlic. Having everything prepped will make your stir fry process smooth and speedy!
Step 2: Sauté Garlic and Cook the Shrimp
Heat half the avocado oil in your wok or a large skillet over medium-high. Add the minced garlic and let it sizzle for about a minute—just until the kitchen smells amazing, but don’t let it brown. Add the shrimp, chili flakes, and salt, stirring constantly until the shrimp are slightly pink around the edges and not quite cooked through. Scoop both the shrimp and garlic out into a separate bowl; you want those tender and not overcooked.
Step 3: Cook the Ginger and Asparagus
Add the remaining avocado oil to the same hot wok, toss in the ginger, and cook for about a minute to release its fragrance. Next, add the asparagus pieces and stir-fry them, moving quickly to keep that green color and crisp bite. Stir constantly—don’t walk away! Two minutes is all you need for perfectly tender-crisp asparagus.
Step 4: Combine Everything and Finish
Pop the shrimp and garlic back into the wok with the asparagus, pour in the oyster sauce and water, and keep things moving over the heat. Let the sauce sizzle and reduce just a smidge until everything is beautifully glazed and the asparagus is tender but not limp. Taste and adjust the seasoning if needed—this is when Shrimp and Asparagus Stir Fry truly comes alive!
Step 5: Serve Right Away
Spoon the sizzling shrimp and veggies over fluffy jasmine rice while everything is hot and fragrant. This dish is all about lightning-fast cooking and instant gratification, so don’t let it linger in the pan!
Pro Tips for Making Shrimp and Asparagus Stir Fry
- Shrimp Timing Is Everything: Cook shrimp just until they’re barely pink and remove them early—they’ll finish cooking perfectly when you toss them back in at the end, staying juicy and never rubbery.
- Cut Asparagus Evenly: For a beautiful presentation and even texture, try to cut all your asparagus pieces to roughly the same 1½-inch diagonal length—they’ll cook through at the same rate and look extra appetizing.
- Don’t Crowd the Pan: Use a large wok or skillet so the asparagus stir-fries quickly and maintains that wonderful crisp edge—overcrowding can lead to steaming instead of that snappy texture you want.
- Adjust Sauce to Taste: Love it saucier? Add a splash more water and extra oyster sauce—this recipe welcomes tweaking for your desired level of savoriness!
How to Serve Shrimp and Asparagus Stir Fry
Garnishes
For a bit of color and crunch, sprinkle your Shrimp and Asparagus Stir Fry with sliced scallions or a scatter of toasted sesame seeds. A wedge of lemon on the side brightens everything up, or finish with a tiny drizzle of sesame oil for an aromatic finish.
Side Dishes
This dish shines over a pile of fluffy jasmine rice, but you can also serve it with brown rice, quinoa, or even cauliflower rice to lighten things up. If you’re in the mood for a feast, pair it with a simple cucumber salad or a side of steamed edamame for extra greens and freshness.
Creative Ways to Present
Give your Shrimp and Asparagus Stir Fry a restaurant-style vibe by serving it in wide, shallow bowls with chopsticks, or make it fun for sharing by plating it on a large communal platter at the center of your table. For a lunchbox spin, pack some cooled stir fry and rice into bento containers for a bright midday treat.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Shrimp and Asparagus Stir Fry into an airtight container once cooled. It will stay fresh and tasty in the fridge for up to 2 days, but for best texture, try to enjoy it the same day.
Freezing
While you technically can freeze leftovers, I don’t recommend it—shrimp can turn rubbery and asparagus loses its lovely snap after thawing. This recipe truly shines when fresh, so make only what you’ll eat soon.
Reheating
If reheating, use a skillet on the stovetop over low-medium heat and add a splash of water or broth to keep things juicy. Stir gently just until steaming hot—avoid the microwave if you can, as it can make the shrimp tough and veggies soggy.
FAQs
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Can I use frozen shrimp for Shrimp and Asparagus Stir Fry?
Absolutely! Just make sure you fully thaw and pat the shrimp dry before cooking. Excess moisture can prevent them from getting that nice, quick sear and may dilute the flavors a bit.
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What can I substitute for oyster sauce?
If you need a substitute, try a mixture of soy sauce and a little brown sugar, or use a vegetarian oyster sauce (often made from mushrooms). Hoisin sauce can also work, though it is sweeter—adjust to taste!
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How do I avoid overcooking the shrimp?
The secret is to remove the shrimp from the wok while they’re just turning pink and not quite cooked through. They’ll finish perfectly when you return them to the pan with the asparagus and sauce at the end.
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Can I double this Shrimp and Asparagus Stir Fry recipe?
You sure can, but use a larger wok or cook in batches so the veggies and shrimp sear rather than steam. Overcrowding the pan leads to softer results, so give everything space for the best texture.
Final Thoughts
I just know you’ll fall for this Shrimp and Asparagus Stir Fry as quickly as I did. It’s a simple, feel-good meal packed with bold flavors, and it fits right into any busy weeknight (or whenever you need a little edible sunshine). Give it a try and let this new favorite brighten up your dinner routine!
Print
Shrimp and Asparagus Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A quick and flavorful shrimp and asparagus stir-fry recipe that is perfect for a weeknight dinner. The tender-crisp asparagus pairs beautifully with the succulent shrimp in a savory oyster sauce.
Ingredients
For the Stir-Fry:
- 2 1/2 tablespoons avocado oil, split
- 1 pound 16/20 count shrimp, deveined and deshelled
- 1 pound asparagus, 1 1/2 inch diagonal cut and bottom 1 inch removed and discarded
- 1 1/2 tablespoons ginger, minced
- 1 1/2 tablespoons garlic, minced
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon Kosher salt (Diamond Crystal brand), plus more to taste
- 1 tablespoon plus 1 teaspoon oyster sauce
- 1/4 cup water
For Serving:
- Jasmine rice
Instructions
- Sauté Garlic: In a wok or skillet over medium-high heat, add 1¼ tablespoons avocado oil and sauté garlic for one minute.
- Cook Shrimp: Add shrimp, red chili flakes, and salt. Cook until shrimp are pink (about 2-3 minutes), and slightly undercooked. Remove shrimp and garlic from wok and place in a bowl. Set aside.
- Stir-Fry Asparagus: Over medium-high heat, add remaining 1¼ tablespoons avocado oil and ginger to wok. Cook for one minute then add asparagus. Stir constantly for 2 minutes. Return shrimp mixture to wok and cook for 2 minutes.
- Finish Dish: Add oyster sauce and ¼ cup water. Cook until liquid slightly reduces. Test asparagus for texture. Serve immediately with jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 300mg
