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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
I’ve always loved cooking with shrimp. Even out here in Oklahoma—about as landlocked as you can get—I can find shrimp at the store, and I always keep a bag in the freezer for when the craving strikes. It’s one of my favorite ingredients because it cooks in minutes and instantly makes dinner feel a little special.
This shrimp and asparagus stir-fry is one of the easiest ways to put it to use. Juicy shrimp cook quickly before being tossed with tender asparagus, earthy cremini mushrooms, and crisp red bell pepper. The savory sauce—made with soy sauce, chicken broth, dry sherry, a touch of sugar, and a pinch of red pepper flakes—coats everything, while fresh ginger and garlic add big flavor.
It’s a bold shrimp stir-fry recipe that’s perfect for busy weeknights but still satisfying enough to serve to guests. Spoon it over warm white rice to catch all that delicious sauce, and you’ve got a fast, flavorful dinner you’ll want to make again and again. Serve it with a glass of white wine or some iced tea and savor every bite!
Can you use frozen shrimp for shrimp and asparagus stir-fry?
Yes! Frozen shrimp work perfectly in this shrimp and asparagus stir-fry recipe. Just thaw the shrimp overnight in the refrigerator or run them under cold water. Then pat them dry before cooking so they sear properly in the skillet.
How do you keep shrimp from overcooking in a stir-fry?
Shrimp cook fast—usually in just 2 to 3 minutes. As soon as they turn pink and opaque, remove them from the skillet to prevent them from becoming rubbery. You’ll add them back at the end to finish cooking gently in the sauce, which keeps them tender and juicy.
Can you substitute other vegetables for the asparagus in this shrimp stir-fry?
Absolutely. This easy shrimp stir-fry is flexible. Try broccoli, snap peas, zucchini, or green beans. Just cut the vegetables into similar-sized pieces so they cook evenly.
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Ingredients
- 1/4 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. dry sherry
- 2 Tbsp. sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. red pepper flakes
- 1 1/2 lb. large shrimp, peeled and deveined
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 Tbsp. vegetable oil
- 1 (8-ounce) container cremini mushrooms, trimmed and sliced
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 8 oz. asparagus, trimmed and cut crosswise into thirds
- 1 Tbsp. minced fresh ginger
- 3 garlic cloves, finely chopped
- 4 green onions, thinly sliced (dark green parts separated)
- 1 tsp. toasted sesame oil
- Cooked white rice, for serving
Directions
- Step 1Whisk together the chicken broth, soy sauce, sherry, sugar, cornstarch and red pepper flakes in a medium bowl.
- Step 2Pat the shrimp dry and season with the salt and pepper. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Working in 2 batches, add the shrimp in a single layer and cook, flipping once, until pink and just cooked through, 2 to 3 minutes. Transfer to a plate.
- Step 3Add the remaining 1 tablespoon of oil to the skillet. Stir in the mushrooms and bell pepper and cook until the mushrooms release their liquid and the liquid evaporates, 3 to 4 minutes. Add the asparagus, ginger, garlic and the white and light green parts of the green onions. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Step 4Return the shrimp to the skillet and add the sauce. Cook, stirring, until the sauce thickens slightly and coats the shrimp and vegetables, 1 to 2 minutes. Remove from the heat. Drizzle with the sesame oil and sprinkle with the dark green parts of the green onions. Serve with rice.
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