Stir-fried Shrimp Asparagus Mushrooms

Why You’ll Love This Recipe

I love how this dish balances simplicity and bold flavor. The ingredients are fresh, the steps are minimal, and the result is a vibrant stir-fry with just the right amount of seasoning. It’s low in carbs, high in protein, and adaptable to whatever vegetables or seasonings I have on hand. Best of all, it cooks up quickly in one pan, which makes cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main:
450 grams shrimp, peeled and deveined
450 grams asparagus, trimmed
225 grams cremini mushrooms, sliced

Aromatics and Seasonings:
4–6 cloves garlic, minced
30 milliliters olive oil
15 milliliters soy sauce or tamari
1 teaspoon ground black pepper
Salt, to taste

Optional Enrichment:
15 grams unsalted butter

Directions

1. I begin by washing and trimming the asparagus, slicing the mushrooms, peeling and deveining the shrimp, and mincing the garlic.

2. In a large nonstick skillet or wok, I heat the olive oil over medium-high heat. Once hot, I toss in the garlic and stir-fry it for about 30 seconds until fragrant, being careful not to let it brown.

3. Next, I add the mushrooms and asparagus to the pan and stir-fry for 3–5 minutes, just until the asparagus turns bright green and tender-crisp.

4. Then I add the shrimp and cook everything together for another 2–3 minutes, until the shrimp are pink and fully cooked.

5. I season the stir-fry with soy sauce (or tamari), black pepper, and a pinch of salt. For a richer finish, I stir in a bit of unsalted butter during the last minute of cooking.

6. I serve the dish hot, either on its own or over a bed of steamed rice or quinoa.

Servings and timing

This recipe serves 4 people. Prep time is 15 minutes, cook time is 10 minutes, and total time is just 25 minutes.

Variations

• Sometimes I like to add bell peppers or zucchini for extra color and crunch.

• For more heat, I toss in red pepper flakes or a splash of chili oil with the seasonings.

• Swapping out the cremini mushrooms for shiitake or oyster mushrooms adds a nice twist in texture and flavor.

• I occasionally drizzle in a bit of oyster sauce or teriyaki sauce to deepen the umami profile.

• A final garnish of chopped green onions or sesame seeds gives the dish a fresh finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I use a skillet over medium heat and add a splash of water or broth to keep everything moist. Microwaving works too, but I do it in short intervals to avoid overcooking the shrimp.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

What can I serve this stir-fry with?

I usually serve it over jasmine rice, brown rice, or quinoa. For a low-carb option, cauliflower rice works well too.

Can I make this dish ahead of time?

This dish is best enjoyed fresh, but I sometimes prep the ingredients ahead and stir-fry them just before serving to save time.

What kind of soy sauce should I use?

I typically use low-sodium soy sauce to keep the saltiness in check. Tamari is a great gluten-free alternative.

How do I know when the shrimp are cooked?

Shrimp cook quickly—they’re done when they turn pink and opaque, usually in just 2–3 minutes. I’m careful not to overcook them to keep them tender.

Conclusion

This Stir-fried Shrimp Asparagus and Mushrooms recipe is one of those dependable meals I turn to when I want something fast, healthy, and full of flavor. With minimal prep and maximum taste, it’s perfect for weeknights or whenever I’m craving something fresh and homemade. Simple ingredients, bold flavors, and a satisfying finish—just the way I like it.

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