Description
This Shrimp and Asparagus Stir-Fry is a vibrant, healthy dinner packed with fresh vegetables, tender shrimp, and bold Asian-inspired flavors. Quick to prepare and full of texture, it’s perfect for busy weeknights.
Ingredients
- 1 pound raw shrimp, peeled, tails on
- Salt and pepper, to taste
- 1 pound fresh asparagus spears
- 2 tablespoons vegetable oil, divided
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 medium red sweet pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into thin wedges
- 2 cups sugar snap pea pods (fresh or frozen)
- 1 tablespoon sesame seeds
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons fresh cilantro, chopped
Instructions
- Season shrimp with salt and pepper. In a large wok over medium-high heat, sauté shrimp in 1 tablespoon of vegetable oil for 3–5 minutes or until no longer translucent. Remove to a plate and keep warm.
- Snap off and discard woody ends from asparagus. Optionally scrape off scales. Cut asparagus diagonally into 2-inch pieces (about 3 cups).
- Add remaining 1 tablespoon of vegetable oil to the wok. Heat over medium-high. Add ginger and garlic; stir-fry for 15 seconds until fragrant.
- Add asparagus, red sweet pepper, and red onion. Cook and stir for 3 minutes.
- Add sugar snap peas and sesame seeds. Stir-fry for an additional 3–4 minutes, until vegetables are crisp-tender.
- Add soy sauce, rice vinegar, brown sugar, and sesame oil to the wok. Return shrimp and toss gently to coat all ingredients.
- Remove from heat, stir in chopped cilantro, and serve using a slotted spoon.
Notes
- Use fresh or thawed frozen sugar snap peas for best texture.
- Serve over steamed rice or noodles for a more filling meal.
- Adjust soy sauce or sesame oil to taste for lower sodium or more flavor.
- Swap in other vegetables like broccoli or snow peas if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 115mg
