Shrimp and Asparagus Stir Fry

This stir-fry takes 20 minutes. Not a suggestion, a fact.

Shrimp gets a quick sear, asparagus gets some char, and everything gets tossed in this LEMON GARLIC situation I cannot stop making.

Sesame oil at the end (skip it and you’ll be sad), chili flakes for a tiny hum of heat, parsley for looks. Weeknight WIN.

How to Keep Shrimp from Overcooking

• Pat shrimp COMPLETELY dry before they hit the pan. Wet shrimp steam, and steamed shrimp turn rubbery fast
• Get that pan SCORCHING hot. Shrimp need 90 seconds to 2 minutes per side MAX
• Lay them in a SINGLE LAYER with space between pieces. Crowding drops your temperature and they cook unevenly
• Watch the curl! A loose C-shape means perfectly cooked. A tight O-shape means trouble
• Pull them out EARLY. Residual heat finishes the job when you return them at the end
• Salt RIGHT BEFORE cooking, not ahead of time. Salt pulls out moisture and ruins your sear

Stick with these rules and you’ll get plump, juicy shrimp every single time.

How to Pick and Prep Asparagus

At the store, grab spears that SNAP cleanly when bent (those are FRESH and ready to roll). Skip limp stalks or anything with woody bottoms…. look for tightly closed tips, firm bright green color, and similar stalk thickness so they cook evenly.

Store upright in a jar with an inch of water in the fridge if not cooking right away (*keeps them crisp*). Damp paper towel wrapped around the ends inside a plastic bag works in a pinch too.

Snap off the tough woody ends where they break naturally, or trim 1-2 inches from the bottom with a sharp knife. Line up the stalks and slice on a STEEP ANGLE into 2-INCH pieces (the angled cut creates more surface area for gorgeous char in the stir fry!).

What to Serve with This Stir Fry

• JASMINE OR BASMATI RICE: the obvious move, soaks up that lemon sauce beautifully… white rice is the unsung hero here.
• RICE NOODLES: toss them in the pan for the last minute, they grab onto the sauce like nobody’s business.
• QUINOA OR CAULIFLOWER RICE: want something lighter? either works, both soak up the citrusy goodness.
• CRISPY SPRING ROLLS: add crunch, add texture, add a little fried indulgence to balance the brightness.
• A SIMPLE CUCUMBER SALAD: sliced cukes, rice vinegar, sesame oil… cools the palate between bites.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 60-70 g
• Fat: 25-30 g
• Carbohydrates: 45-55 g

Ingredients

For the lemon sauce:

• 1 cup low-sodium chicken broth
• 1.5 tbsp cornstarch
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp ground black pepper

For the stir-fry:

• 2 tbsp olive oil
• 1/2 tsp toasted sesame oil
• 1 lb shrimp (peeled and deveined, tails removed)
• 3/4 tsp salt
• 2 lb asparagus (trimmed and cut into 2-inch angled pieces)
• 1/2 tsp lemon pepper
• 1 tbsp fresh ginger, grated
• 7 cloves garlic, minced

For the garnish:

• 1/2 tsp red chili flakes
• 1 tbsp fresh parsley, chopped

Step 1: Whisk the Lemon Sauce

• 1 cup low-sodium chicken broth
• 1.5 tbsp cornstarch
• 2 tbsp soy sauce
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp sugar
• 1/2 tsp ground black pepper
• 7 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 lb asparagus, trimmed and cut into 2-inch angled pieces
• 1 lb shrimp, peeled and deveined, tails removed

In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, lemon juice, lemon zest, sugar, and ground black pepper until the cornstarch is fully dissolved and the mixture is smooth.

This sauce base can be set aside while you prepare the other ingredients.

Mince the garlic, grate the ginger, trim and cut the asparagus into 2-inch angled pieces, and remove the tails from the shrimp if not already done.

Having everything prepped and ready will make the stir-fry cooking process seamless since it moves quickly.

Step 2: Quickly Sear the Shrimp

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined, tails removed
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.

Working quickly, season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon of the ground black pepper, then add them to the hot pan in a single layer.

Cook for about 1-2 minutes per side until they turn pink and opaque, being careful not to overcook them.

Transfer the cooked shrimp to a clean plate and set aside.

I prefer to sear the shrimp first while the pan is hottest, which gives them a nice color and ensures they won’t become rubbery when reheated later.

Step 3: Sauté the Asparagus

• 1 tbsp olive oil
• 2 lb asparagus, trimmed and cut into 2-inch angled pieces
• 1/4 tsp salt
• 1/2 tsp lemon pepper

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.

Add the cut asparagus and cook for 4-5 minutes, stirring occasionally, until the pieces are tender-crisp with a slight char on the edges.

Season the asparagus with the remaining 1/4 teaspoon salt and 1/2 teaspoon lemon pepper, tossing gently to distribute the seasonings evenly.

Transfer to a plate and set aside temporarily.

Step 4: Fragrant Garlic and Ginger

• 7 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Reduce the heat to medium and add the minced garlic and grated ginger to the same pan.

Cook for about 1 minute, stirring constantly, until fragrant—this blooming technique releases the essential oils and deepens their flavors without burning them.

I like to watch carefully during this step because garlic can go from aromatic to bitter quickly on high heat.

Step 5: Simmer and Combine Everything

• lemon sauce from Step 1
• cooked asparagus from Step 3
• 1/2 tsp toasted sesame oil
• cooked shrimp from Step 2
• 1/2 tsp red chili flakes
• 1 tbsp fresh parsley, chopped

Pour the lemon sauce from Step 1 into the pan with the garlic and ginger.

Stir constantly and simmer for about 1-2 minutes until the sauce thickens slightly and coats the back of a spoon—the cornstarch will continue to thicken the sauce as it heats.

Return the cooked asparagus from Step 3 to the pan and toss gently to coat.

Add the sesame oil for a subtle nutty finish, then return the seared shrimp from Step 2 to the pan and cook for just 1 minute until everything is heated through and the shrimp are warmed.

Transfer to a serving dish, top with fresh parsley and red chili flakes, and serve immediately over rice if desired.

30-Minute Shrimp and Asparagus Stir Fry

Delicious 30-Minute Shrimp and Asparagus Stir Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

For the lemon sauce

• 1 cup low-sodium chicken broth
• 1.5 tbsp cornstarch
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp ground black pepper

For the stir-fry

• 2 tbsp olive oil
• 1/2 tsp toasted sesame oil
• 1 lb shrimp (peeled and deveined, tails removed)
• 3/4 tsp salt
• 2 lb asparagus (trimmed and cut into 2-inch angled pieces)
• 1/2 tsp lemon pepper
• 1 tbsp fresh ginger, grated
• 7 cloves garlic, minced

For the garnish

• 1/2 tsp red chili flakes
• 1 tbsp fresh parsley, chopped

Method

 

1. In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, lemon juice, lemon zest, sugar, and ground black pepper until the cornstarch is fully dissolved and the mixture is smooth. This sauce base can be set aside while you prepare the other ingredients. Mince the garlic, grate the ginger, trim and cut the asparagus into 2-inch angled pieces, and remove the tails from the shrimp if not already done. Having everything prepped and ready will make the stir-fry cooking process seamless since it moves quickly.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Working quickly, season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon of the ground black pepper, then add them to the hot pan in a single layer. Cook for about 1-2 minutes per side until they turn pink and opaque, being careful not to overcook them. Transfer the cooked shrimp to a clean plate and set aside. I prefer to sear the shrimp first while the pan is hottest, which gives them a nice color and ensures they won’t become rubbery when reheated later.
3. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the cut asparagus and cook for 4-5 minutes, stirring occasionally, until the pieces are tender-crisp with a slight char on the edges. Season the asparagus with the remaining 1/4 teaspoon salt and 1/2 teaspoon lemon pepper, tossing gently to distribute the seasonings evenly. Transfer to a plate and set aside temporarily.
4. Reduce the heat to medium and add the minced garlic and grated ginger to the same pan. Cook for about 1 minute, stirring constantly, until fragrant—this blooming technique releases the essential oils and deepens their flavors without burning them. I like to watch carefully during this step because garlic can go from aromatic to bitter quickly on high heat.
5. Pour the lemon sauce from Step 1 into the pan with the garlic and ginger. Stir constantly and simmer for about 1-2 minutes until the sauce thickens slightly and coats the back of a spoon—the cornstarch will continue to thicken the sauce as it heats. Return the cooked asparagus from Step 3 to the pan and toss gently to coat. Add the sesame oil for a subtle nutty finish, then return the seared shrimp from Step 2 to the pan and cook for just 1 minute until everything is heated through and the shrimp are warmed. Transfer to a serving dish, top with fresh parsley and red chili flakes, and serve immediately over rice if desired.