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
Units
Scale
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
