Shrimp and Asparagus Stir-Fry

Name: Shrimp and Asparagus Stir-Fry
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Asian
Ingredients: 1 pound shrimp, peeled and deveined; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 2 cloves garlic, minced; 3 tablespoons soy sauce (or low-sodium soy sauce); 2 tablespoons olive oil; 1 teaspoon sesame oil (optional); Salt and pepper to taste; Cooked rice or noodles for serving

Imagine stepping into your kitchen and being greeted by the bright, green scent of blistering asparagus and the faintly sweet, oceanic perfume of shrimp hitting a hot skillet. The first bite gives you the satisfying snap of asparagus, the tender pop of perfectly cooked shrimp, and a savory kiss from soy and sesame — a balance of textures and flavors that feels both celebratory and comfortingly simple. This stir-fry is the kind of dish that warms your body and lifts your spirit: easy enough for a weeknight, elegant enough for guests, and quick enough to rescue you on busy nights.

If you enjoy seafood-forward weeknight recipes, you might also like my take on cheesy crab and shrimp taquitos, another dish that brings big flavor with minimal fuss.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Nutrition values are approximate and based on standard ingredient profiles (USDA FoodData Central) and general dietary guidance (Mayo Clinic). Values reflect the stir-fry prepared with the ingredients listed below, divided into 4 servings, and do not include rice or noodles.

Per serving (approximate):

Calories: 210 kcal
Protein: 27 g
Carbohydrates: 5 g
Dietary Fiber: 2.4 g
Total Fat: 8 g
- Saturated Fat: 1.2 g
Sodium: ~820 mg

Notes:

Shrimp is an excellent lean protein source; this calculation uses typical values for raw shrimp and asparagus. Olive and sesame oils contribute most of the fat and calories. Soy sauce is the main source of sodium — if you need to limit sodium, use low-sodium soy sauce or reduce the quantity.
Nutrition references: USDA FoodData Central for ingredient macronutrients and the Mayo Clinic for sodium guidelines and general dietary context.

Why You’ll Love It

Speed and simplicity: From prep to plate in under 20 minutes, ideal for busy evenings.
Bright, balanced flavors: The vegetal freshness of asparagus contrasts with the sweet-salty shrimp and umami soy, finished with a nutty whisper of sesame.
Health-forward: High in protein, low in carbs, and loaded with vitamins from asparagus (notably vitamin K and folate), making it a great choice for light, nutritious meals.
Versatile: Plays well as a solo bowl, a partner to rice or noodles, or a centerpiece at a casual dinner party.

Preparation Guide

Ingredients:

1 pound shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
3 tablespoons soy sauce (or low-sodium soy sauce)
2 tablespoons olive oil
1 teaspoon sesame oil (optional)
Salt and pepper to taste
Cooked rice or noodles for serving

Optional ingredients and substitutions:

Replace soy sauce with tamari for gluten-free.
Use 1 tablespoon of honey or a pinch of red pepper flakes for a sweet or spicy accent.
Substitute shrimp with 14–16 oz firm tofu or sliced king oyster mushrooms for a vegetarian version.
Swap olive oil for vegetable oil or avocado oil for higher smoke point.

Step-by-step instructions:

Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat until shimmering.
Add minced garlic and sauté for about 30 seconds until fragrant — don’t let it brown.
Add the shrimp and asparagus to the pan, spreading them into a single layer if possible. Cook, stirring occasionally, until shrimp turns pink and opaque and asparagus is tender-crisp, about 5–7 minutes total.
Pour in the 3 tablespoons soy sauce and 1 teaspoon sesame oil (if using), stirring to coat everything evenly. Cook another 30–60 seconds to let the sauce reduce slightly.
Season lightly with salt and pepper to taste (remember soy sauce adds salt).
Serve hot over cooked rice or noodles.

Practical tips:

Pat shrimp dry with paper towels before cooking to promote a good sear.
Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
Trim asparagus evenly so pieces cook at the same rate.
Check shrimp doneness: shrimp are done when opaque and just curled; overcooking makes them rubbery.
Taste before adding extra salt — soy sauce supplies a lot of sodium.

Best Pairings

Serve it over steamed jasmine rice, brown rice, or soba noodles for an easy bowl.
For a lighter meal, serve alongside a simple mixed green salad with a citrus vinaigrette.
Add a side of steamed dumplings or a miso soup for a more complete Asian-inspired meal.
Garnish with toasted sesame seeds, thinly sliced scallions, or a wedge of lemon for brightness.
If you like contrast, offer a small bowl of chili oil or crushed red pepper for heat.

Shelf Life & Storage

Room temperature:

Do not leave cooked shrimp stir-fry out at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C). After that, discard per food-safety guidance.

Refrigeration:

Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid overcooking shrimp.

Freezer:

Freezing is possible but not ideal for texture: store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Chef’s Advice

Use high heat and a preheated pan to get a quick sear on shrimp and asparagus; it helps preserve texture and flavor.
For more depth, briefly marinate shrimp (5–15 minutes) in a mixture of 1 tablespoon soy sauce and 1 teaspoon grated ginger before cooking.
If asparagus stalks are thick, peel the lower portion to keep tenderness consistent.
Finish with a splash of acid (lemon or rice vinegar) if the dish tastes a bit flat — it brightens flavors instantly.
When using a nonstick pan, reduce oil slightly; in a stainless-steel or wok, enough oil prevents sticking and improves browning.

Creative Twists

Lemon-Garlic Butter Shrimp & Asparagus: After stirring in soy sauce, remove from heat and finish with 1 tablespoon butter and 1 teaspoon lemon zest for a richer, zesty profile.
Spicy Szechuan Style: Add 1 teaspoon chili-garlic sauce and ½ teaspoon toasted Szechuan peppercorns; garnish with toasted peanuts for crunch.
Vegan/Vegetarian Swap: Replace shrimp with sliced, seared king oyster mushrooms or pressed extra-firm tofu marinated in tamari; cook until golden and proceed as written. For more seafood-free inspiration, try pairing flavors from this dish with a creamy crab and shrimp seafood bisque to contrast textures.

All Your Questions Answered

Q: Can I use frozen shrimp?
A: Yes—thaw completely and pat dry before cooking. Excess moisture will cause steaming instead of searing.

Q: How do I prevent asparagus from getting mushy?
A: Cut asparagus into even pieces and cook just until tender-crisp (5–7 minutes). Thick stalks may need slightly longer; thin stalks less.

Q: Is this recipe gluten-free?
A: Not as written; substitute tamari or a certified gluten-free soy sauce to make it gluten-free.

Q: Can I meal-prep this for lunch?
A: Yes—store in the fridge for up to 3 days. Reheat gently; consider keeping rice separate to avoid sogginess.

Conclusion

This Shrimp and Asparagus Stir-Fry is a fast, flavorful weeknight hero — bright, protein-packed, and endlessly adaptable. Try it as written or experiment with one of the suggested variations, then share your tweaks and photos with the community.

For another take on shrimp-and-vegetable flavors, see this classic Shrimp and Asparagus Stir Fry – Whisper of Yum, and for a brighter lemon-sauce version, check the recipe at Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe – Home Cooking Memories.