Simple Shrimp, Asparagus, and Mushroom Stir-fry Recipe

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Intensity: Easy. This recipe is all about quick cooking. The most intensive part is mincing the garlic and ginger, but once that’s done, the entire dish cooks in under 10 minutes. It’s a great recipe for beginners to practice their stir-frying technique.

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Equipment Needed

• Large wok or 12-inch skillet

• Small bowl

• Cutting board

• Chef’s knife

• Measuring spoons

• Wooden spoon or spatula

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Ingredients

For the Stir-fry:

• 1 lb (450g) large raw shrimp, peeled and deveined

• 1 bunch medium asparagus, woody ends trimmed and cut into 2-inch pieces

• 8 oz (225g) cremini mushrooms, sliced

• 2 tablespoons avocado oil or other high-heat cooking oil, divided

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• Pinch of red pepper flakes (optional, for heat)

• Salt and freshly ground black pepper, to taste

• Sesame seeds and sliced green onions, for garnish

For the Sauce:

• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)

• 1 tablespoon oyster sauce (optional, adds great depth)

• 1 teaspoon sesame oil

• 1/4 cup chicken or vegetable broth

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Instructions

Follow these steps for stir-fry perfection.

1. Prep the Ingredients: This is the most important step for a successful stir-fry! Before you turn on the heat, make sure your shrimp is peeled and deveined, your asparagus is trimmed and cut, your mushrooms are sliced, and your garlic and ginger are minced. In a small bowl, whisk together all the sauce ingredients (soy sauce, oyster sauce (if using), sesame oil, and broth). Set everything within arm’s reach of your stove.

2. Cook the Shrimp: Place your wok or large skillet over medium-high heat and let it get hot. Add 1 tablespoon of avocado oil and swirl to coat the pan. Add the shrimp in a single layer. Let them cook undisturbed for 1-2 minutes, until they start to turn pink and curl. Season with a pinch of salt and pepper. Flip the shrimp and cook for another 1-2 minutes, until they are just cooked through and opaque. Be careful not to overcook them. Using a slotted spoon, transfer the shrimp to a clean plate and set aside.

3. Cook the Vegetables: Return the wok to the heat and add the remaining 1 tablespoon of oil. Add the sliced mushrooms first. Let them cook for 2-3 minutes, without moving them too much, so they get a nice sear and release their moisture. Once they start to brown, add the asparagus pieces. Stir-fry for another 2-3 minutes, until the asparagus turns bright green and is crisp-tender.

4. Aromatics and Flavor: Push the vegetables to the sides of the wok, creating a well in the center. Add the minced garlic, grated ginger, and optional red pepper flakes to the center. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

5. Combine and Sauce: Pour the prepared sauce into the center of the wok over the aromatics. Let it come to a simmer for about 15-20 seconds, stirring and scraping up any browned bits from the bottom of the pan (that’s where all the flavor is!). Return the cooked shrimp to the wok. Toss everything together to coat the shrimp and vegetables evenly in the sauce. Cook for another minute, just to heat the shrimp through.

6. Serve Immediately: Remove the wok from the heat. Transfer the stir-fry to a serving platter or individual bowls. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve hot and enjoy!

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Recipe Notes & Tips

• Protein Swaps: Not a shrimp fan? This recipe works wonderfully with thinly sliced chicken breast or thighs, or even firm tofu. If using chicken, cook it through in step 2 before adding the vegetables.

• Vegetable Variations: Feel free to use whatever vegetables you have on hand. Bell peppers, snap peas, broccoli florets, or bok choy would all be delicious additions or substitutes.

• Don’t Overcrowd the Pan: If your wok or skillet isn’t large enough, cook the vegetables in batches. Overcrowding will cause them to steam instead of getting that nice sear.

• Make it a Meal: For a heartier meal, serve this stir-fry over steamed jasmine rice, cauliflower rice, or noodles.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

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Nutrition Information

*Please note that the following nutrition information is an estimate and will vary based on the specific brands of ingredients used, any optional ingredients added, and serving sizes. It is calculated for approximately 3-4 servings.*