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Shrimp and Asparagus Stir-Fry with Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 65 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/shrimp-and-asparagus-stir-fry-with-mushrooms-recipe/