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Stir-fried shrimp with asparagus and mushrooms served in a vibrant dish.

Stir-fried Shrimp with Asparagus and Mushrooms

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A quick and colorful stir-fry dish featuring shrimp, asparagus, and cremini mushrooms, perfect for busy weeknights or entertaining.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Seafood
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 pound asparagus, trimmed
  • 8 ounces cremini mushrooms, sliced
  • 4-6 cloves garlic, peeled and minced
For Stir-frying
  • 2 tablespoons olive oil for stir-frying
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon black pepper for seasoning
  • Salt to taste
  • 1 tablespoon butter optional for added richness

Method
 

Preparation
  1. Rinse the shrimp under cold water and pat dry.
  2. Trim the asparagus ends and slice the mushrooms. Mince the garlic and set aside.
Cooking
  1. In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.
  2. Add the minced garlic and sauté for about 30 seconds, or until fragrant but not browned.
  3. Add the shrimp, season with salt and black pepper, and cook for about 2-3 minutes, or until they turn pink and opaque.
  4. Add the asparagus and mushrooms. Stir-fry for an additional 4-5 minutes, or until the veggies are tender-crisp.
  5. Drizzle the soy sauce over everything, stirring to combine well.
  6. If you’re using butter, add it now for a rich finish, stirring until melted and incorporated.
  7. Remove from heat and enjoy immediately!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 16gProtein: 28gFat: 14gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 3g

Notes

Serve over jasmine rice or alongside quinoa. Add sesame seeds or sliced green onions for extra flavor and color. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to one month.
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