Description
A quick and flavorful Shrimp and Asparagus Stir Fry with a tangy lemon sauce, perfect for a healthy weeknight dinner. This dish combines tender shrimp, crisp asparagus, and a vibrant lemon-infused sauce for a bright and satisfying meal.
Ingredients
Scale
Shrimp and Vegetables
- 4 tablespoons olive oil (divided)
- 1 pound large raw shrimp (peeled and deveined)
- 1 pound asparagus (ends trimmed, cut into 2-3 inch pieces)
- 1/2 teaspoon salt (divided)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
Sauce
- 2/3 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the sauce: In a small bowl, whisk together chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest until smooth and well combined. Set aside for later use.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Place the shrimp in a single layer and cook for about 3 minutes, flipping halfway through cooking. Season the shrimp with 1/4 teaspoon salt. Once cooked, remove the shrimp from the pan and set aside.
- Cook the asparagus and aromatics: In the same pan, add the remaining 2 tablespoons of olive oil. Add the asparagus pieces and cook until tender-crisp, approximately 3-4 minutes. Season asparagus with 1/4 teaspoon salt. Add the minced ginger and garlic, stirring continuously for 30 to 45 seconds to release their flavors.
- Add the sauce and combine: Pour the prepared lemon sauce mixture into the pan with the asparagus and aromatics. Return the cooked shrimp to the pan. Stir everything together thoroughly and allow the mixture to simmer for about 1 minute, or until the sauce thickens to your liking.
- Serve: Remove the pan from heat and serve the shrimp and asparagus stir fry immediately while hot for the best flavor and texture.
Notes
- You can substitute chicken stock with vegetable broth for a lighter flavor.
- Adjust the amount of lemon juice to suit your taste for more or less tanginess.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- This dish pairs well with steamed rice or quinoa for a complete meal.
