If you’re craving a dish that’s bursting with fresh flavors, quick to whip up, and just downright delicious, the Shrimp and Asparagus Stir-Fry with Mushrooms Recipe is your new best friend in the kitchen. Imagine tender shrimp mingling with crisp asparagus and earthy mushrooms, all coated in a savory garlic-ginger sauce that’s light but loaded with depth. It’s a meal that feels like a treat but comes together in under 30 minutes, making it perfect for those busy weeknights when you want something both healthy and satisfying.
Ingredients You’ll Need
These ingredients are simple, approachable, and each plays a vital role in building the vibrant taste and inviting textures of the dish. From the snappy asparagus to the umami-rich mushrooms and the succulent shrimp, every element contributes to a harmonious stir-fry.
- 1 lb large shrimp (peeled and deveined): The star protein, bringing a juicy and tender bite that cooks quickly.
- 1 tablespoon soy sauce: Adds a salty umami foundation that enhances the shrimp.
- 1 teaspoon sesame oil: For a subtle nutty aroma and depth to the marinade.
- 1 tablespoon cornstarch (optional): Helps give the shrimp a slightly crisp coating when cooked.
- 2 tablespoons vegetable oil (divided): Perfect for stir-frying to get a nice sear without burning.
- 2 cups asparagus (trimmed and cut into 2-inch pieces): Brings a fresh crunch and bright green color to the plate.
- 1 ½ cups sliced mushrooms (button or cremini): Adds earthiness and a meaty texture that complements the shrimp.
- 3 cloves garlic (minced): Infuses the stir-fry with savory warmth.
- 1 teaspoon fresh ginger (grated): Lends a zesty, slightly spicy kick that wakes up the taste buds.
- 2 green onions (sliced): For a mild onion flavor and bright green garnish.
- For the sauce: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, ¼ cup water, 1 teaspoon cornstarch — this combination creates the perfect glossy, flavorful sauce that ties everything together.
How to Make Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
Step 1: Marinate the Shrimp
In a bowl, toss the peeled and deveined shrimp with 1 tablespoon of soy sauce, the teaspoon of sesame oil, and the optional cornstarch. This little marinade boosts flavor and helps give the shrimp a delicate crust when cooked. Let it sit for about 10 to 15 minutes — this step is quick but key to tender, flavorful shrimp.
Step 2: Prepare the Sauce
While the shrimp marinates, whisk together all the sauce ingredients in a small bowl. The blend of soy, oyster sauce, rice vinegar, and a touch of sweetness from honey creates a perfect balance of salty, tangy, and sweet. Keep this close by because it’s the signature flavor of the dish.
Step 3: Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry quickly for 2 to 3 minutes until they just turn pink and opaque. Overcooking shrimps is easy to do, so watch carefully for that perfect tender bite. Once done, transfer the shrimp to a plate and set aside.
Step 4: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the asparagus and mushrooms, stir-frying for about 4 to 5 minutes until they’re tender-crisp. This means the asparagus stays bright green and snappy, while the mushrooms release a little of their rich, earthy flavor. The contrast in textures really makes the dish exciting.
Step 5: Add Aromatics and Combine
Next, toss in the minced garlic, grated ginger, and sliced green onions. Stir for about 30 seconds until fragrant — this step wakes up the flavors and releases enticing aromas. Then, return the shrimp to the skillet and pour in the prepared sauce. Stir everything together and cook for another 1 to 2 minutes, letting the sauce thicken slightly and coat every bite beautifully.
How to Serve Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
Garnishes
Fresh garnishes can elevate this dish even further. A sprinkle of toasted sesame seeds adds crunch and nuttiness, while extra chopped green onions or a few fresh cilantro leaves add brightness and color on top. A wedge of lime on the side can also bring a fresh citrus kick.
Side Dishes
This stir-fry shines served over fluffy steamed rice, silky noodles, or even protein-packed quinoa for a wholesome meal. If you prefer a low-carb option, cauliflower rice works beautifully and soaks up the savory sauce with ease.
Creative Ways to Present
For an impressive presentation, serve the stir-fry in a colorful bowl surrounded by edible flowers or microgreens for a fresh gourmet appeal. You can also nestle the shrimp and asparagus on a bed of spiralized zucchini noodles for a fun twist or use banana leaves as a vibrant natural plate liner for serving family-style.
Make Ahead and Storage
Storing Leftovers
The Shrimp and Asparagus Stir-Fry with Mushrooms Recipe keeps well in the fridge for up to 2 days. Store leftovers in an airtight container to maintain freshness. The vegetables will stay crisp, and the shrimp remains juicy without becoming rubbery.
Freezing
While it’s best enjoyed fresh, you can freeze this stir-fry for up to a month. Place it in a freezer-safe container and thaw overnight in the refrigerator before reheating. Keep in mind that asparagus might soften slightly after freezing but will still taste delicious.
Reheating
To reheat, gently warm the stir-fry in a skillet over medium heat. Add a splash of water or broth to loosen the sauce if necessary, stirring frequently until heated through. Avoid microwaving for long periods, as shrimp can become tough and overcooked easily.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw the shrimp and pat them dry before marinating to avoid excess water diluting the sauce.
What if I’m allergic to mushrooms?
No problem — you can substitute mushrooms with other veggies like bell peppers, snap peas, or zucchini for similar texture and color contrasts.
Is this dish gluten-free?
Yes, provided you use gluten-free soy sauce and oyster sauce. Otherwise, the recipe is naturally dairy-free and packed with protein and vegetables.
Can I make this recipe vegetarian?
Definitely. Swap the shrimp for firm tofu or tempeh, and use a vegetarian oyster sauce alternative to keep the savory flavors intact.
How spicy is this recipe?
This stir-fry is mild by default, but you can add a pinch of red pepper flakes or fresh chili slices to give it a nice kick if you enjoy heat.
Final Thoughts
There’s something truly satisfying about the Shrimp and Asparagus Stir-Fry with Mushrooms Recipe that makes it a go-to for any busy night craving a fresh, flavorful, and wholesome meal. It’s easy enough to prepare without sacrificing taste or nutrition and flexible enough to customize with your favorite veggies or proteins. Dive into this colorful dish and enjoy every vibrant, garlicky, ginger-infused bite — I promise it’ll become a quick favorite in your recipe collection!
Print
Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Shrimp and Asparagus Stir-Fry with Mushrooms is a quick and healthy weeknight dish packed with tender shrimp, crisp asparagus, earthy mushrooms, and a savory garlic-ginger sauce. It’s light yet satisfying, ready in under 30 minutes, and perfect served over steamed rice, noodles, or quinoa for a balanced meal.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional, for coating)
- 2 tablespoons vegetable oil, divided
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 ½ cups sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- ¼ cup water
- 1 teaspoon cornstarch
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with 1 tablespoon soy sauce, sesame oil, and the optional cornstarch. Let it marinate for 10–15 minutes to absorb flavors and help create a light coating.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), water, and cornstarch. Set this savory sauce mixture aside.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and stir-fry for 2–3 minutes until they turn just pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Stir-Fry Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the asparagus and mushrooms for 4–5 minutes until they become tender-crisp, preserving their texture and freshness.
- Add Aromatics: Stir in the minced garlic, grated ginger, and sliced green onions. Cook for about 30 seconds until fragrant, which enhances the dish’s flavor complexity.
- Combine and Finish: Return the cooked shrimp to the skillet. Pour in the prepared sauce and stir everything together. Cook for 1–2 minutes until the sauce thickens slightly, coating the shrimp and vegetables evenly.
- Serve: Serve the stir-fry immediately over steamed rice, noodles, or quinoa for a complete, satisfying meal.
Notes
- Use peeled tail-on shrimp for extra presentation appeal, or substitute shrimp with chicken or tofu for variation.
- Add red bell pepper or snap peas for more vibrant color and crunch.
- Leftovers store well for up to 2 days in the refrigerator; reheat gently to maintain texture.
- To make gluten-free, use gluten-free soy sauce and oyster sauce alternatives.
