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
Scale
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.
