Shrimp and Asparagus
Savor the vibrant flavors of this quick and easy Shrimp and Asparagus stir-fry, a perfect weeknight recipe packed with protein and fresh veggies. Juicy, tender shrimp and crisp-tender asparagus are tossed in a savory sauce made with soy sauce, oyster sauce, and a hint of garlic, creating a harmonious blend of mouthwatering umami goodness. The addition of a touch of chicken broth and cornstarch ensures a silky, flavorful glaze that clings to every bite. Ready in just 20 minutes from start to finish, this one-pan dish is ideal for busy cooks who crave a delicious and nutritious meal. Serve it over steamed rice or noodles for a satisfying dinner that's sure to impress both family and guests. Don't forget the optional red chili flakes for a spicy kick!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 pound asparagus
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Season with a pinch of salt and pepper and set aside.
Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, cornstarch, and water. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the asparagus and sauté for 3-4 minutes, stirring occasionally, until tender-crisp.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to avoid burning.
Return the cooked shrimp to the skillet with the asparagus. Pour in the prepared sauce and stir to combine.
Cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through. Sprinkle red chili flakes if desired.
Remove from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.9 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
