This Shrimp and Asparagus Stir Fry is a vibrant, one-pan wonder that comes together in just 20 minutes. The combination of plump shrimp and crisp asparagus in a savory garlic-ginger sauce is a match made in heaven. It’s a light, flavorful meal perfect for busy weeknights.
Craving a delicious Shrimp and Asparagus Stir Fry? You've come to the right spot! From Dinner Ideas favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why You’ll Love This Shrimp and Asparagus Stir Fry
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Perfect texture: Crisp asparagus and tender shrimp create a satisfying contrast.
- Incredibly fast: Ready from start to finish in just 20 minutes.
- Amazing sauce: Savory, garlicky, and clingy without being heavy.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 1 bunch asparagus (about 350 g), ends trimmed
- 1 medium red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp avocado oil or olive oil
- 2 green onions, sliced for garnish
- 1 tbsp toasted sesame seeds for garnish
Tools: A large wok or a 12-inch skillet, a sharp knife, and a microplane or fine grater for the ginger.
Notes: Don’t skip the sesame oil at the end—it’s a finishing oil, not for cooking. Fresh ginger and garlic make a world of difference.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp dry. This is a small step with a big payoff. Moisture is the enemy of a good sear. If the shrimp are wet, they’ll steam instead of getting that nice, light browning.
- Don’t forget to trim the asparagus. The ends are tough and woody. The easiest way? Just hold one spear at each end and bend it—it will snap naturally at the point where the tough part ends.
- Have everything prepped and within reach. Stir-frying is a fast process. Once you start cooking, there’s no time to stop and mince more garlic. This “mise en place” is your secret weapon for a smooth, stress-free experience.
- Use a high-smoke-point oil. Avocado oil is my go-to here. You’ll be cooking over high heat, and you don’t want your oil to burn and create off-flavors.
How to Make Shrimp and Asparagus Stir Fry
Step 1: Prep Your Ingredients. This is your most important step. Pat the shrimp thoroughly dry with paper towels and season lightly with a pinch of salt. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces on a diagonal—this looks pretty and creates more surface area for the sauce. Slice the bell pepper, mince the garlic, and grate the ginger. Combine the tamari, rice vinegar, and red pepper flakes (if using) in a small bowl. Have your green onions and sesame seeds ready for garnish.
Step 2: Sear the Shrimp. Place your wok or large skillet over medium-high heat and let it get properly hot. Add one tablespoon of the avocado oil. Once the oil is shimmering, add the shrimp in a single layer. Don’t crowd the pan—you might need to do this in two batches. Cook for just about 60-90 seconds per side, until they’re pink and opaque. They cook fast! You’ll notice a beautiful curl forming. Remove them immediately to a clean plate; they will continue to cook a little from residual heat.
Step 3: Sauté the Aromatics and Vegetables. Add the remaining tablespoon of oil to the same hot wok. Toss in the asparagus and bell pepper. Stir-fry for 2-3 minutes until they brighten in color and start to get a slight char but are still crisp. Now, push the vegetables to one side of the wok. In the empty space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds before you stir them into the vegetables.
Step 4: Create the Sauce and Bring It All Together. Pour your pre-mixed sauce (tamari and vinegar) into the wok. It will bubble and steam up immediately—that’s good! Let it simmer for about a minute, stirring to coat the vegetables. The sauce will reduce slightly and start to look glossy. Now, return the cooked shrimp and any accumulated juices back into the wok. Toss everything together for just another 30-60 seconds to reheat the shrimp and let the flavors meld.
Step 5: The Final Touch. Turn off the heat. This is crucial. Drizzle the one teaspoon of sesame oil over the entire stir fry and give it one final toss. The residual heat will warm the sesame oil and release its amazing nutty aroma without burning it. Taste and see if it needs anything—maybe a tiny extra splash of tamari. Then, transfer to a serving platter and garnish generously with the sliced green onions and toasted sesame seeds.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; shrimp and asparagus become watery upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth to refresh.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The classic low-carb base that soaks up the delicious sauce perfectly without weighing you down.
- Simple Sesame Cucumber Salad — A cool, crunchy, and slightly tangy side that provides a refreshing contrast to the warm, savory stir fry.
- Steamed Broccoli with Lemon Zest — An easy way to add more green veggies to your plate, and the lemon brightens everything up.
Drinks
- Jasmine Iced Tea — Its delicate floral notes are a lovely, calming companion to the savory and garlicky flavors of the dish.
- Dry Riesling — A slightly off-dry white wine with its bright acidity and hint of sweetness can beautifully balance the saltiness of the tamari.
- Sparkling Water with Lime — The bubbles and citrus are fantastic for cleansing the palate between bites, making each mouthful taste fresh.
Something Sweet
- Mixed Berries with Whipped Coconut Cream — A light, fruity, and not-too-sweet ending that feels indulgent but stays perfectly in line with a low-carb meal.
- Dark Chocolate Square (85%) — Just one piece of high-quality dark chocolate provides a rich, bittersweet finish that satisfies a sweet tooth without any sugar spike.
- Chia Seed Pudding with Vanilla — A creamy, make-ahead dessert that’s both satisfying and packed with fiber, creating a lovely textural contrast.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. The moment they turn pink and opaque, they’re done. Remember, they continue to cook a bit after you take them out of the pan.
- Crowding the wok. If you add too much food at once, the temperature plummets and everything steams instead of sears. You’ll end up with soggy
Shrimp And Asparagus Stir Fry
Make a delicious Shrimp and Asparagus Stir Fry in just 20 minutes! This easy one-pan recipe is perfect for a healthy weeknight meal. Get the full recipe here!
Ingredients
For the Ingredients
-
450 g large raw shrimp (peeled and deveined)
-
1 bunch asparagus (about 350 g, ends trimmed)
-
1 medium red bell pepper (sliced)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
3 tbsp tamari or coconut aminos
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
0.5 tsp red pepper flakes (optional)
-
2 tbsp avocado oil or olive oil
-
2 green onions (sliced for garnish)
-
1 tbsp toasted sesame seeds (for garnish)
Instructions
-
Prep Your Ingredients. This is your most important step. Pat the shrimp thoroughly dry with paper towels and season lightly with a pinch of salt. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces on a diagonal—this looks pretty and creates more surface area for the sauce. Slice the bell pepper, mince the garlic, and grate the ginger. Combine the tamari, rice vinegar, and red pepper flakes (if using) in a small bowl. Have your green onions and sesame seeds ready for garnish.01
-
Sear the Shrimp. Place your wok or large skillet over medium-high heat and let it get properly hot. Add one tablespoon of the avocado oil. Once the oil is shimmering, add the shrimp in a single layer. Don’t crowd the pan—you might need to do this in two batches. Cook for just about 60-90 seconds per side, until they’re pink and opaque. They cook fast! You’ll notice a beautiful curl forming. Remove them immediately to a clean plate; they will continue to cook a little from residual heat.02
-
Sauté the Aromatics and Vegetables. Add the remaining tablespoon of oil to the same hot wok. Toss in the asparagus and bell pepper. Stir-fry for 2-3 minutes until they brighten in color and start to get a slight char but are still crisp. Now, push the vegetables to one side of the wok. In the empty space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds before you stir them into the vegetables.03
-
Create the Sauce and Bring It All Together. Pour your pre-mixed sauce (tamari and vinegar) into the wok. It will bubble and steam up immediately—that’s good! Let it simmer for about a minute, stirring to coat the vegetables. The sauce will reduce slightly and start to look glossy. Now, return the cooked shrimp and any accumulated juices back into the wok. Toss everything together for just another 30-60 seconds to reheat the shrimp and let the flavors meld.04
-
The Final Touch. Turn off the heat. This is crucial. Drizzle the one teaspoon of sesame oil over the entire stir fry and give it one final toss. The residual heat will warm the sesame oil and release its amazing nutty aroma without burning it. Taste and see if it needs anything—maybe a tiny extra splash of tamari. Then, transfer to a serving platter and garnish generously with the sliced green onions and toasted sesame seeds.05
Not what you're looking for?
