Ingredients
Scale
Seafood
- 1 pound of large shrimp, peeled and deveined
Vegetables
- 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup of sliced mushrooms (button or shiitake)
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced (optional)
Sauces & Oils
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil (or olive oil)
Seasonings & Garnish
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Serving
- Cooked rice or noodles, for serving
Instructions
- Prepare the Ingredients: Gather and prep all ingredients. Rinse and pat dry the shrimp, trim the asparagus, slice the mushrooms, and mince the garlic and ginger if using.
- Heat the Pan: Heat sesame oil in a large skillet or wok over medium-high heat for about a minute until shimmering.
- Cook the Shrimp: Add shrimp in a single layer and cook for 2-3 minutes on one side. Flip and cook for 1-2 minutes more until pink. Remove and set aside.
- Stir-Fry the Vegetables: In the same pan, add garlic and ginger, stir for 30 seconds. Add asparagus and mushrooms, stir-fry for 5-7 minutes until tender yet crisp.
- Combine and Season: Return shrimp to the pan. Add soy sauce and stir well. Cook for 1-2 minutes to heat through. Season with salt and pepper.
- Serve: Remove from heat and serve over cooked rice or noodles. Garnish with sesame seeds if desired.
Notes
- For a spicier dish, add red pepper flakes or a splash of chili oil.
- Use a non-stick or well-seasoned wok for best results.
- Substitute tamari for soy sauce to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg