You know those nights when you’re just *starving* but also totally wiped out from the day? Yeah, me too. That’s exactly when this Stir-fried Shrimp with Asparagus and Mushrooms comes to the rescue! It’s honestly my go-to when I need something genuinely good for me that doesn’t take forever. Seriously, the whole thing comes together in like, 25 minutes flat. It’s got that perfect balance of tender shrimp, crunchy veggies, and a sauce that’s just savory enough without being too heavy. It’s become a total lifesaver in my kitchen!
Why You’ll Love This Stir-fried Shrimp with Asparagus and Mushrooms
Seriously, this recipe is a weeknight warrior for so many reasons:
- Speedy Suppers: We’re talking dinner on the table in about 25 minutes total. Perfect for those “I’m too tired to cook” evenings!
- Healthy & Delicious: It’s packed with lean protein from the shrimp and good-for-you veggies. Plus, the sauce is just the right amount of savory.
- Easy Peasy Ingredients: You probably have most of this in your pantry already, and the fresh stuff is super easy to find. No fancy shopping trips needed!
Key Ingredients for Perfect Stir-fried Shrimp with Asparagus and Mushrooms
Okay, so getting the right stuff is key for this stir-fry, but don’t worry, it’s all super accessible! Here’s what you’ll need to grab:
Fresh Produce for Your Stir-fried Shrimp with Asparagus and Mushrooms
First up, the stars of the show: 1 pound of large shrimp, all peeled and deveined so you don’t have to fuss. Then, grab a nice bunch of asparagus, trim off those woody ends, and chop it into about 1-inch pieces. You’ll also need 8 ounces of mushrooms, just sliced up. For that amazing aroma, we’ve got 3 cloves of garlic, minced nice and fine, and about 1 tablespoon of fresh ginger, grated. Trust me, fresh ginger makes ALL the difference!
The Savory Sauce Components
This is where the magic happens! You’ll need 2 tablespoons of soy sauce for that salty kick, 1 tablespoon of oyster sauce for a little depth and sweetness, and just 1 teaspoon of sesame oil for that nutty, toasty flavor. It sounds simple, but oh boy, does it pack a punch!
Staples for Cooking
For cooking everything up, we’ll use 2 tablespoons of vegetable oil – it’s got a high smoke point, perfect for stir-frying. And to get that lovely thick sauce, you’ll mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Oh, and keep some salt and pepper handy for seasoning at the end!
Step-by-Step Guide to Making Stir-fried Shrimp with Asparagus and Mushrooms
Alright, let’s get this delicious stir-fry made! It’s really not complicated at all, just a few simple steps and you’ll have a fantastic meal.
Preparing the Flavorful Sauce
First things first, let’s get our sauce ready. In a small bowl, just whisk together the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of cornstarch, and 2 tablespoons of water. Give it a good stir until the cornstarch is all dissolved and there are no lumps. This little mixture is going to thicken up beautifully and coat everything in flavor. Set this bowl aside for now; we’ll need it in a bit!
Cooking the Shrimp to Perfection
Now, grab your largest skillet or a wok if you have one. We want to get it nice and hot over medium-high heat. Add in about 2 tablespoons of vegetable oil and let it shimmer. Carefully add your peeled and deveined shrimp to the hot pan. Try not to overcrowd the pan, or they’ll steam instead of stir-fry! Cook them for about 2 to 3 minutes, just until they turn pink and opaque. They cook super fast, so watch them closely! Once they’re done, scoop them out of the skillet and put them on a plate. We’ll add them back in later.
Stir-frying the Vegetables and Aromatics
Don’t wipe out the pan! Add your chopped asparagus pieces and sliced mushrooms right into that same skillet. We want to stir-fry these for about 3 to 4 minutes. You’re looking for them to get tender-crisp – still a little bite to them, not mushy. Now, toss in your minced garlic and grated ginger. Stir-fry for just another 30 seconds or so until you can really smell that amazing aroma. Be careful not to burn the garlic!
Bringing it All Together for Stir-fried Shrimp with Asparagus and Mushrooms
Okay, time to reunite everything! Bring your perfectly cooked shrimp back into the skillet with the veggies. Give that sauce mixture one last quick whisk (cornstarch can settle!) and then pour it all over the shrimp and vegetables. Stir everything together really well, making sure every piece is coated in that yummy sauce. Let it bubble and cook for about 1 to 2 minutes, just until the sauce thickens up nicely. It’ll get glossy and cling to all the ingredients.
Finishing Touches and Seasoning
And that’s pretty much it! Give it a taste. Sometimes the soy sauce is enough salt, but if you think it needs it, add a little salt and pepper to your liking. Stir it in gently. That’s it – your Stir-fried Shrimp with Asparagus and Mushrooms is ready to go! Serve it up right away while it’s hot and delicious.
Tips for the Best Stir-fried Shrimp with Asparagus and Mushrooms
Want to make this stir-fry absolutely perfect every single time? It’s all about a few little tricks I’ve learned along the way!
Achieving Tender-Crisp Vegetables
The key here is not to overcook your veggies! Asparagus and mushrooms cook super fast. Toss them in the hot pan and keep things moving. You want them to be bright green and still have a little snap, not be all floppy and sad. About 3-4 minutes is usually spot on.
Preventing Overcooked Shrimp
Shrimp is one of those things that goes from perfect to rubbery in about two seconds. Seriously! Cook them just until they turn pink and opaque. It only takes a couple of minutes. Taking them out of the pan and adding them back at the very end is the best way to make sure they stay tender and juicy.
Sauce Thickness Control
If your sauce seems a little thin after you add it, don’t panic! Just give it a quick whisk to make sure that cornstarch is still mixed in, and let it bubble away for another minute or two. If it’s still too thin for your liking, you can mix another teaspoon of cornstarch with a tablespoon of water and stir that in. Let it thicken for another 30 seconds. Easy peasy!
Stir-fried Shrimp with Asparagus and Mushrooms: Serving and Storage
This stir-fry is fantastic on its own, but it’s even better served over some fluffy white or brown rice. Steamed jasmine rice is my absolute favorite because it soaks up all that delicious sauce! You could also serve it with some noodles, like lo mein or even just plain spaghetti in a pinch. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container and pop them in the fridge. They’ll keep for about 2-3 days. To reheat, I usually pop it in the microwave for a minute or two, or you can give it a quick stir-fry in a skillet over medium heat until it’s warmed through. Just be gentle with the shrimp so they don’t overcook!
Frequently Asked Questions about Stir-fried Shrimp with Asparagus and Mushrooms
Can I use frozen shrimp for this stir-fry?
Absolutely! Frozen shrimp works just fine. The most important thing is to thaw them completely before you start cooking. You can do this by leaving them in the fridge overnight, or for a quicker method, place the frozen shrimp in a colander and run cold water over them for about 5-10 minutes until they’re thawed. Make sure to pat them really dry with a paper towel before adding them to the pan, otherwise, they might steam instead of getting that nice sear.
What other vegetables work well in this Stir-fried Shrimp with Asparagus and Mushrooms?
Oh, this recipe is so forgiving with veggies! If you don’t have asparagus or just want to switch things up, broccoli florets, snap peas, snow peas, bell peppers (any color!), sliced carrots, or even some baby corn would be fantastic. Just make sure to cut them into similar bite-sized pieces so they cook evenly. You might need to adjust the cooking time slightly depending on the vegetable, but generally, keep that tender-crisp texture in mind!
How can I make the sauce spicier?
If you like a little heat, this stir-fry is super easy to spice up! My favorite way is to add a pinch of red pepper flakes right along with the garlic and ginger. You could also add some sriracha or chili garlic sauce to the sauce mixture itself – maybe start with a teaspoon and add more to your liking. A little drizzle of chili oil at the end is also a great way to add both heat and flavor.
Is this recipe low sodium?
This recipe does have a moderate amount of sodium, mainly from the soy sauce and oyster sauce. If you’re watching your sodium intake, you can easily swap the regular soy sauce for a low-sodium version. You could also reduce the amount of soy sauce slightly and maybe add a little extra splash of water or a tiny bit more sesame oil to compensate for the flavor. It will still be incredibly tasty!
Stir-fried Shrimp with Asparagus and Mushrooms: Nutritional Estimate
Just so you know, the nutritional info can really vary depending on exactly what you use, but here’s a general idea for one serving of this stir-fry. We’re looking at roughly 250 calories, about 25g of protein, 12g of fat, and 15g of carbohydrates. It’s a pretty darn good balance for a quick meal!
Amazing Stir-fried Shrimp with Asparagus Mushrooms
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and healthy stir-fry featuring tender shrimp, crisp asparagus, and earthy mushrooms in a savory sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.
- Add asparagus and mushrooms to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- Return shrimp to the skillet.
- Pour the sauce mixture over the shrimp and vegetables. Stir well to coat.
- Cook for 1-2 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes with the garlic and ginger.
- You can substitute broccoli or snap peas for asparagus.
- Serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: stir-fry, shrimp, asparagus, mushrooms, quick dinner, healthy meal, seafood