Quick Shrimp and Asparagus Stir Fry

The sizzle of fresh shrimp hitting a hot wok fills my kitchen. It creates an irresistible aroma of garlic and ginger. This scent draws my family to the table in minutes. I adore this Shrimp and Asparagus Stir Fry. It offers tender seafood and crisp vegetables. A glossy sauce coats everything lightly. Yet, the dish feels satisfying. It seems indulgent without much effort.

It’s perfect for my weeknights. Time is often short then. This recipe comes together in under 25 minutes. Plus, it reheats beautifully for lunch the next day. As a busy mom, I appreciate it. The dish sneaks in veggies easily. Flavors stay bold and appealing. Optional chili flakes let me adjust the heat. This suits my family’s taste. For instance, pair it with simple steamed rice. Then, you have a complete meal everyone loves.

Why We Love This Recipe

• Quick Preparation: It’s ready in just 25 minutes. This makes it ideal for hectic evenings. Yet, it never sacrifices flavor.
• Fresh and Crisp: Asparagus stays tender-crisp always. Shrimp adds juicy protein too. Together, they create a balanced bite every time.
• Versatile Seasoning: Ginger and garlic bring warmth. Optional chili flakes add customizable heat. This appeals to all ages in my home.
• Light Yet Satisfying: Each serving has only 250 calories. It fits my busy lifestyle perfectly. Still, it feels like a real treat.

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Ingredients to make Shrimp and Asparagus Stir Fry

These ingredients blend seafood and spring vegetables harmoniously. High-quality fresh shrimp shine here. Crisp asparagus does too. I opt for good avocado oil always. It keeps the stir-fry light. Flavors develop without greasiness easily.

• Shrimp – I peel and devein them for quick cooking. This ensures tender texture. Use fresh for best results. Or, thaw frozen properly if needed.
• Asparagus – Remove tough ends first. Cut into diagonal pieces. This maintains crunch. It helps absorb sauce evenly too.
• Avocado oil – Divide it for sautéing. This high-heat option prevents burning. Plus, it keeps the dish healthy.
• Minced ginger – It adds aromatic warmth. Ginger balances the seafood’s sweetness with depth.
• Minced garlic – Sauté it first. This releases fragrance. Then, it forms the flavorful base.
• Red chili flakes – Use them optionally for a kick. Adjust the amount to control heat level.
• Kosher salt – Season shrimp simply with it. Taste at the end. Add more if needed.
• Oyster sauce – It provides umami richness. The sauce coats everything in a glossy finish.
• Water – It helps create a light sauce. The liquid reduces quickly. It never overpowers ingredients.

How to Make Shrimp and Asparagus Stir Fry

Step 1: Sauté the Aromatics

Heat 1 1/4 tablespoons of avocado oil. Use a wok or large skillet. Set it over medium-high heat. Add the minced garlic now. Sauté for one minute until fragrant. Stir constantly to avoid browning. This step builds flavor. It creates the foundation for the whole dish.

Step 2: Cook the Shrimp

Add the peeled shrimp to the wok. Include red chili flakes if using. Add 1/4 teaspoon of Kosher salt too. Cook for 2-3 minutes. The shrimp turn pink then. Keep them slightly undercooked. They finish later. Remove shrimp and garlic. Transfer to a bowl. Set aside now. This keeps them tender.

Step 3: Prepare the Ginger

Use the same wok. Add the remaining 1 1/4 tablespoons of avocado oil. Include the minced ginger too. Set over medium-high heat. Cook for one minute. This releases warm, spicy notes. It infuses the oil with ginger’s essence. Do this before adding vegetables.

Step 4: Stir-Fry the Asparagus

Add the cut asparagus to the wok. Stir-fry constantly for 2 minutes. It turns bright green then. The texture becomes tender-crisp. Keep moving the pieces. This ensures even cooking. It prevents sogginess too. Quick heat preserves the fresh snap.

Step 5: Combine and Sauce

Return the reserved shrimp and garlic. Add them to the wok now. Cook for another 2 minutes. Stir to blend everything. Pour in the oyster sauce. Add 1/4 cup of water too. Cook until the liquid reduces slightly. It coats ingredients evenly then. Taste now. Adjust seasoning with more salt if needed.

Step 6: Serve Immediately

Remove from heat soon. The sauce clings to shrimp and asparagus. This ensures vegetables stay crisp. It keeps the dish light and vibrant. Enjoy right away. This gives the best texture always.

Pro Tips for Success

• Use High-Heat Oil: Avocado oil handles wok temperatures well. It avoids smoking. This keeps flavors clean. Shrimp stay tender too.
• Don’t Overcook Shrimp: Pull them off early. Do it when pink and underdone. This avoids toughness. Especially when reheated with asparagus.
• Stir Constantly for Asparagus: This ensures even color. It turns bright green. You get a tender-crisp bite. No mushiness occurs.
• Adjust Heat with Flakes: Start with a pinch of red chili flakes. Then, taste as you go. Build spice gradually. This makes it family-friendly.

How to Serve Shrimp and Asparagus Stir Fry

Garnishes

I love sprinkling extra red chili flakes on top. They add a pop of color. Plus, they bring subtle heat. This enhances the ginger’s warmth. Fresh sliced green onions work well too. They add bright, crisp contrast. It cuts through the glossy sauce. A squeeze of lime brightens seafood flavors. Yet, it never overpowers the dish.

Side Dishes

Steamed white rice soaks up the savory oyster sauce. This makes every bite satisfying. Simple stir-fried bok choy adds more greens. It creates a balanced meal. The dish stays low-calorie too. Noodles like rice vermicelli offer chewiness. This complements the tender shrimp nicely.

Creative Ways to Present

I often pile the stir-fry into shallow bowls. This showcases vibrant green asparagus. It contrasts with pink shrimp beautifully. Layer it over quinoa sometimes. This adds a protein boost. The result feels modern and hearty. For family style, use a large platter. Serve with chopsticks then. It creates an interactive, cozy dinner vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover Shrimp and Asparagus Stir Fry in an airtight container. Place it in the fridge. It keeps well for up to two days. The sauce maintains moisture. However, asparagus might soften slightly. Always cool it completely first. Then, seal to preserve freshness.

Freezing

For longer storage, portion the cooled stir-fry. Use freezer-safe bags. Press out air to avoid ice crystals. It freezes nicely for up to one month. But, asparagus texture may change. Thaw overnight in the fridge. Avoid room temperature for safety.

Reheating

I reheat portions in a skillet. Use medium heat. Add a splash of water. This revives the sauce. Stir for 2-3 minutes until hot. In the microwave, cover with a damp paper towel. This prevents drying out shrimp. Heat in 30-second bursts. It keeps the dish tender. Vegetables avoid overcooking too.