If you love vibrant, fresh flavors that come together in a snap, this Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe is going to become your new go-to dinner. Packed with tender shrimp, crisp-tender asparagus, and a lively lemon sauce that brightens every bite, it strikes the perfect balance between healthy and indulgent. It’s quick to prepare yet feels special enough for guests or a cozy night in, turning a simple stir fry into a sensational meal that feels like sunshine on a plate.
Ingredients You’ll Need
These ingredients are deceptively simple, but each one plays an essential role in building the brightness, texture, and savory-sweet balance that makes this Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe so irresistible.
- 4 tablespoons olive oil (divided): Helps in perfectly searing shrimp and asparagus while adding a subtle richness.
- 1 pound large raw shrimp (peeled and deveined): Provides juicy, tender seafood flavor that takes on the lemon sauce beautifully.
- 1 pound asparagus (ends trimmed, cut into 2-3 inch pieces): Brings a crisp, fresh green crunch and vibrant color to the dish.
- 1/2 teaspoon salt (divided): Enhances all the natural flavors without overpowering.
- 1 teaspoon minced ginger: Adds a warm, zesty kick that cuts through the richness.
- 1 teaspoon minced garlic: Deepens the savory background with its aromatic punch.
- 2/3 cup chicken stock: Forms the body of the velvety lemon sauce and keeps everything moist.
- 1 tablespoon cornstarch: Thickens the sauce to a glossy finish that clings to shrimp and veggies.
- 1 tablespoon sugar: Balances the tartness of the lemon perfectly.
- 1 tablespoon soy sauce: Adds umami depth and a subtle saltiness.
- 1/4 cup lemon juice: Brings bright, fresh acidity that lifts the entire stir fry.
- 1 teaspoon lemon zest: Intensifies the lemon flavor with fragrant oils.
How to Make Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Step 1: Whisk the Lemon Sauce Together
Start by combining the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest in a small bowl. Whisk everything until smooth. This lemon sauce will be the star of the show, giving your shrimp and asparagus that irresistible tangy glaze. Setting it aside lets you focus on perfectly cooking each component.
Step 2: Cook the Shrimp
Heat 2 tablespoons of olive oil over medium-high heat in a large frying pan. Arrange the shrimp in a single layer so they sear beautifully, cooking for about 3 minutes and flipping halfway through. Sprinkle with half the salt to season evenly. Once they turn pink and firm up, remove them from the pan and set aside. This step ensures the shrimp stay tender and juicy for the final stir fry.
Step 3: Sauté the Asparagus, Ginger, and Garlic
With the same pan, add the remaining 2 tablespoons of olive oil and toss in the asparagus pieces. Sauté until they become tender-crisp, about 3 to 4 minutes, so they hold their vibrant bite. Season with the remaining salt. Then add the minced ginger and garlic, stirring constantly for about 30 to 45 seconds. This quick sauté releases their fragrance and layers the dish with bright, warming notes.
Step 4: Combine Everything with the Lemon Sauce
Pour the whisked lemon sauce into the pan with the asparagus, then add the cooked shrimp back in. Stir everything together and let it simmer for about a minute so the sauce thickens into a luscious glaze that coats every morsel. This is the magic moment where all the flavors meld beautifully.
Step 5: Serve Immediately for Best Flavor
Remove the pan from heat and get ready to dig in. This dish is best enjoyed right away when the shrimp are perfectly tender and the asparagus remains crisp with the bright lemon sauce shining on top. It’s fresh, vibrant, and utterly comforting all at once.
How to Serve Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or green onions adds a fresh pop of color and herbaceous brightness. Thin lemon slices or extra lemon zest on top can amp up the citrus flair, making every bite sparkle even more.
Side Dishes
This stir fry pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up all that luscious lemon sauce. For a low-carb option, try cauliflower rice or a light green salad to balance the richness with crisp freshness.
Creative Ways to Present
Serve the stir fry over a nest of crunchy noodles for texture contrast, or wrap it up in warm lettuce cups for a fun handheld twist. Plating it on a bright, colorful platter with scattered edible flowers or microgreens can elevate the experience if you’re entertaining.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 2 days. The shrimp and asparagus hold up well but taste best when eaten fresh.
Freezing
While freezing is possible, it’s not recommended because shrimp can become rubbery and asparagus loses its crisp texture. If you must freeze it, use a freezer-safe container and thaw slowly in the fridge before reheating gently.
Reheating
To reheat, warm the stir fry over low heat in a skillet with a splash of water or chicken stock to prevent drying out. Avoid microwaving if possible, to maintain the best texture and flavor.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but be sure to fully thaw and pat them dry first for the best sear and texture. Excess moisture can cause steaming rather than frying.
What can I substitute if I don’t have chicken stock?
Vegetable broth or even water with a pinch of salt works in a pinch, though chicken stock adds a richer depth of flavor.
Is there a way to make this recipe gluten-free?
Absolutely! Use gluten-free soy sauce or tamari to keep the sauce gluten-free without sacrificing flavor.
Can I add other vegetables? If so, which ones?
Definitely! Snap peas, bell peppers, or broccoli florets make great additions. Just add them during the asparagus cooking step and adjust timing accordingly.
How tangy is the lemon sauce? Can I adjust it?
The sauce has a pleasing lemon tang that brightens the dish but isn’t overpowering. Feel free to add more lemon juice or zest if you love extra citrus punch or reduce sugar slightly to balance it out.
Final Thoughts
This Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe is such a joy to make and savor. Its bright, fresh flavors come together effortlessly, proving that simple ingredients can create something truly special. Whether you’re whipping up a quick weeknight meal or impressing friends, this dish is sure to become a cherished favorite. Give it a try and enjoy every lemony, savory bite!
Print
Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
A quick and vibrant Shrimp and Asparagus Stir Fry with a tangy lemon sauce that perfectly balances fresh asparagus and succulent shrimp. This easy-to-make dish is ideal for a healthy weeknight dinner, combining bright citrus flavors with a savory stir-fried mix, ready in under 20 minutes.
Ingredients
Shrimp and Vegetables
- 4 tablespoons olive oil (divided)
- 1 pound large raw shrimp (peeled and deveined)
- 1 pound asparagus (ends trimmed, cut into 2–3 inch pieces)
- 1/2 teaspoon salt (divided)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
Lemon Sauce
- 2/3 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Lemon Sauce: In a small bowl, whisk together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest until smooth. Set this mixture aside to allow the flavors to meld.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Arrange the shrimp in a single layer and cook for approximately 3 minutes, flipping halfway through to ensure even cooking. Season with 1/4 teaspoon salt, then remove the shrimp from the pan and set aside.
- Cook the Asparagus and Aromatics: In the same pan, add the remaining 2 tablespoons of olive oil. Add the asparagus and sauté for 3-4 minutes until it is tender-crisp. Season with 1/4 teaspoon salt. Add the minced ginger and garlic, stirring continuously for 30-45 seconds to release their aromas without burning.
- Combine and Simmer: Pour the lemon sauce mixture into the pan with the asparagus, then return the shrimp to the pan. Stir everything together thoroughly and allow it to simmer for 1 minute, or until the sauce thickens slightly and coats the ingredients.
- Finish and Serve: Remove the pan from heat and serve the stir fry immediately, enjoying the fresh, zesty flavors complemented by perfectly cooked shrimp and crisp asparagus.
Notes
- For a spicier twist, add red pepper flakes when cooking the garlic and ginger.
- You can substitute chicken stock with vegetable stock for a lighter flavor or to make it pescatarian.
- If fresh asparagus is not available, frozen asparagus spears can be used; just adjust cooking time accordingly.
- Ensure shrimp is dry before cooking to achieve a good sear and prevent steaming.
- Serve over steamed rice or quinoa for a complete meal.
