Shrimp and Asparagus Stir Fry

I'm a giant fan of straightforward dinners over right here. On the times after I’m not cooking and photographing and our fridge isn’t crammed with leftovers, the very final thing I need to take into consideration is what to make for dinner. And on these days when life is feeling notably annoying, there isn't any method I might get us fed with out my arsenal of straightforward dinner recipes.

This shrimp and asparagus stir fry is a lately added favourite to this assortment.

This no-fuss shrimp recipe takes simply half-hour to organize and prepare dinner. Made with shrimp, asparagus, lemon juice, contemporary garlic and easy pantry components together with broth, cornstarch, sugar, and soy sauce, it's one in all my favorites.

Shrimp and Asparagus Stir Fry

This Shrimp and Asparagus Stir Fry Recipe is filled with juicy shrimp and fresh asparagus cooked in a lemon garlic stir-fry sauce. Ready and on your table in less than 30 minutes, this easy, delicious, and healthy shrimp stir fry is guaranteed to be your new go-to meal for busy weeknights.

PREP TIME:10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

SERVINGS: 4 servings CALORIES: 281kcal

Ingredients

FOR THE SAUCE

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 tablespoon soy sauce
• 1/3 cup fresh lemon juice
• 1 lemon zested
• 1/2 teaspoon freshly cracked black pepper

FOR THE SHRIMP ASPARAGUS

• 2 tablespoon olive oil divided
• 1 pound large raw shrimp peeled and deveined
• 1 teaspoon salt divided
• 2 pounds asparagus ends trimmed and each stalk chopped into 1-2 inch pieces
• 1/2 teaspoon lemon pepper
• 1-2 teaspoon fresh ginger grated
• 6 cloves garlic minced
• 1/2 teaspoon red chili flakes

Instructions

1. In a medium mixing bowl whisk together all the ingredients for the lemon sauce and set aside.
2. Heat a large skillet over medium high heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan. Add shrimp in a single layer to the skillet and sprinkle with salt and pepper. Cook the shrimp for approximately 1-2 minutes on each side before removing from the skillet and transferring to a clean plate. Shrimp should be pink on both sides, but slightly undercooked.
3. In the same skillet add 1 more tablespoon of olive oil and heat over medium high heat. Add the asparagus and gently toss to coat in oil. Sauté the asparagus until tender, but still crispy. It should be a bright green and browned in some places. Sprinkle asparagus with salt and lemon pepper (if desired). Reduce heat to medium and add the ginger and garlic; stir to combine with the asparagus. Cook for an additional 1 minute, stirring constantly to prevent the ginger and garlic from burning.
4. Carefully pour the lemon sauce to the skillet with the asparagus and stir to combine. Allow the sauce to simmer for approximately 1 minute, or until the sauce has thickened. Add the shrimp back to the skillet and cook for an additional 1 minute, or until shrimp is fully cooked.
5. Remove from heat and sprinkle with red chili flakes if desired. Best served immediately.

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 287mg | Sodium: 2061mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1790IU | Vitamin C: 28.5mg | Calcium: 227mg | Iron: 7.7mg