Shrimp and Asparagus Stir-Fry with Mushrooms

A Fresh, Fast, and Flavor-Packed Weeknight Dinner

When time is short but flavor matters, Shrimp and Asparagus Stir-Fry with Mushrooms is the kind of recipe that saves the day. Light yet satisfying, this dish brings together tender shrimp, crisp asparagus, and earthy mushrooms in a glossy, savory sauce that coats every bite.

This stir-fry is inspired by Asian-style cooking techniques that rely on high heat, quick cooking, and bold aromatics. Shrimp cook in minutes, vegetables stay vibrant and crisp, and the sauce comes together effortlessly—making this an ideal meal for busy weeknights, healthy eating plans, or anytime you want something fresh and delicious without hours in the kitchen.

Balanced, colorful, and endlessly adaptable, this recipe works just as well served over rice as it does on its own for a low-carb option.

---

Why This Stir-Fry Works So Well

• Shrimp cooks quickly and stays juicy
• Asparagus adds crunch and freshness
• Mushrooms bring savory depth
• Simple sauce with big flavor
• Ready in under 30 minutes

This is clean comfort food—light, nourishing, and satisfying.

---

INGREDIENTS

Stir-Fry Base

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz mushrooms, sliced
• 2 tablespoons vegetable oil

Aromatics

• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• ¼ cup water

Optional Garnish

• Sliced green onions
• Sesame seeds

---

INSTRUCTIONS

1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
3. Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove and set aside.
4. Add remaining oil to the skillet and sauté garlic and ginger for 30 seconds until fragrant.
5. Add mushrooms and cook until lightly browned.
6. Toss in asparagus and stir-fry for 2–3 minutes until crisp-tender.
7. Return shrimp to the pan and pour in sauce.
8. Toss everything together and cook 1–2 minutes until sauce thickens and coats ingredients.
9. Remove from heat and garnish as desired before serving.

---

Serving Suggestions

• Serve over jasmine rice or brown rice
• Pair with rice noodles or quinoa
• Enjoy on its own for a low-carb meal
• Add chili flakes or chili oil for heat

---

Storage & Meal Prep Tips

• Store leftovers in airtight container up to 2 days
• Reheat gently to avoid overcooking shrimp
• Best enjoyed fresh
• Prep vegetables ahead for faster cooking

---