This quick and healthy shrimp stir-fry is packed with tender asparagus, savory mushrooms, and juicy shrimp tossed in a simple garlic soy sauce. Ready in under 30 minutes, it’s perfect served over rice, noodles, or enjoyed low-carb on its own.
⏱ Time & Servings
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Prep Time: 10 minutes
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Cook Time: 12–15 minutes
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Total Time: ~25 minutes
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Servings: 3–4
🧾 Ingredients
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1 lb (450g) large shrimp, peeled & deveined
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1 tbsp cornstarch (optional, for velveting shrimp)
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2 tbsp oil (vegetable or sesame)
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1 bunch asparagus, trimmed & cut into 2-inch pieces
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1½ cups mushrooms, sliced (button or cremini)
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3 cloves garlic, minced
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1 tsp fresh ginger, grated (optional)
Sauce
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3 tbsp soy sauce (low sodium preferred)
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1 tbsp oyster sauce (optional but recommended)
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1 tbsp water or chicken broth
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1 tsp sugar or honey
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½ tsp black pepper
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½ tsp sesame oil
👩🍳 Instructions
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Prep Shrimp
Pat shrimp dry. Toss lightly with cornstarch if using. Set aside. -
Cook Shrimp
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add shrimp and cook 1–2 minutes per side until just pink.
Remove and set aside. -
Stir-Fry Veggies
Add remaining oil to the pan.
Stir-fry asparagus for 2–3 minutes until crisp-tender.
Add mushrooms and cook until softened and lightly browned. -
Add Aromatics
Stir in garlic and ginger; cook 30 seconds until fragrant. -
Combine & Sauce
Return shrimp to the pan.
Pour in sauce and toss everything together.
Cook 1–2 minutes until glossy and heated through. -
Serve
Serve hot over rice, noodles, or enjoy as-is for a low-carb meal.
🍽 Flavor & Texture
✔ Juicy, tender shrimp
✔ Crisp asparagus
✔ Savory mushrooms
✔ Light, glossy stir-fry sauce
⭐ Tips & Variations
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Spicy: Add chili flakes or chili oil
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Low-carb/Keto: Skip sugar and serve alone or over cauliflower rice
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Extra veggies: Add bell peppers or snap peas
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Lemon finish: Squeeze fresh lemon before serving
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Meal prep friendly: Keeps well for 2 days refrigerated
📊 Nutrition (Approx. per serving)
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Calories: 280
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Protein: 32g
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Fat: 12g
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Carbs: 10g