Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Why You’ll Love This Recipe

I love this recipe because both shrimp and asparagus cook incredibly quickly. Once I have the ingredients prepared, I only need a few minutes at the stove to turn them into a flavorful homemade meal.

The lemon sauce is another reason I enjoy this dish. Fresh lemon juice adds brightness, while garlic, broth, and a touch of honey create a balanced combination of savory, tangy, and slightly sweet flavors.

I also like how easily I can customize the stir fry. I can add more vegetables, increase the garlic, make the sauce spicy, or serve it with different grains and noodles depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Fresh asparagus
• Garlic
• Fresh ginger
• Fresh lemon juice
• Lemon zest
• Chicken or vegetable broth
• Soy sauce
• Honey
• Cornstarch
• Water
• Olive oil or neutral cooking oil
• Salt
• Black pepper
• Red pepper flakes, optional
• Green onions, optional
• Sesame seeds, optional
• Cooked rice or noodles, for serving

Directions

1. I pat the shrimp dry with paper towels and season them lightly with salt and black pepper.
2. I trim the woody ends from the asparagus and cut the remaining stalks into bite-sized pieces.
3. To prepare the lemon sauce, I whisk together the fresh lemon juice, lemon zest, broth, soy sauce, honey, cornstarch, and water in a small bowl. I set the mixture aside while I cook the shrimp and vegetables.
4. I heat a large skillet or wok over medium-high heat and add a little oil.
5. Once the skillet is hot, I add the shrimp in a single layer. I cook them briefly on each side until they turn pink and opaque. I transfer them to a clean plate so they don’t overcook while I prepare the asparagus.
6. I add the asparagus to the same skillet and stir fry it for about 3–5 minutes, depending on the thickness of the stalks. I like keeping the asparagus crisp-tender rather than cooking it until completely soft.
7. I add the garlic and ginger and stir fry for about 30 seconds, just until fragrant.
8. I whisk the prepared lemon sauce again and pour it into the skillet. I stir constantly as it begins to simmer and thicken.
9. I return the cooked shrimp to the skillet and gently toss everything together until the shrimp and asparagus are evenly coated in the lemon sauce.
10. I cook everything together briefly until the shrimp are thoroughly heated and reach an internal temperature of 145°F (63°C).
11. I remove the skillet from the heat and finish the dish with optional red pepper flakes, sliced green onions, sesame seeds, or additional lemon zest.
12. I serve my Shrimp and Asparagus Stir Fry immediately over warm rice or noodles.

Servings and Timing

I usually make this Shrimp and Asparagus Stir Fry with Lemon Sauce as approximately 4 servings.

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: approximately 30 minutes
• Servings: 4

Variations

When I want more vegetables, I add sliced bell peppers, broccoli, snow peas, zucchini, mushrooms, carrots, or baby corn. I cut everything into relatively small pieces so the vegetables cook quickly and evenly.

For a spicy lemon stir fry, I add crushed red pepper flakes, sliced fresh chili, or chili garlic sauce. I can adjust the amount depending on how much heat I want.

When I want a stronger citrus flavor, I add extra lemon zest rather than too much additional lemon juice. This gives me more lemon aroma without making the sauce overly acidic.

For a gluten-free version, I replace regular soy sauce with gluten-free tamari. I also check my broth and other packaged ingredients to make sure they meet my dietary needs.

I can serve the shrimp and asparagus over jasmine rice, brown rice, quinoa, rice noodles, or cauliflower rice. When I want an especially light meal, I simply serve the stir fry on its own.

Storage/Reheating

I let leftover Shrimp and Asparagus Stir Fry cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days, although I prefer eating the leftovers sooner for the best shrimp and asparagus texture.

I keep cooked rice or noodles in a separate container whenever possible. This prevents them from soaking up too much of the lemon sauce while everything is refrigerated.

To reheat the stir fry, I warm it gently in a skillet over medium-low heat. If the sauce has become too thick, I add a small splash of broth or water.

I can also use the microwave for individual portions. I reheat the shrimp in short intervals because excessive cooking can make them tough and rubbery.

FAQs

Can I use frozen shrimp for this stir fry?

Yes. I can use frozen shrimp as long as I thaw them completely before cooking. I pat them dry after thawing because removing excess moisture helps me get a better texture when they hit the hot skillet.

How do I keep shrimp from becoming rubbery?

I cook the shrimp only until they turn pink and opaque, then remove them from the skillet while I cook the asparagus. I return them near the end so they only need enough additional cooking to heat through and coat them with sauce.

How do I know when asparagus is cooked?

I look for asparagus that has turned bright green and is tender enough to bite while still having a slight crunch. I find that thin asparagus cooks very quickly, while thicker stalks may need a couple of additional minutes.

Can I make the lemon sauce ahead of time?

Yes. I can combine the lemon juice, zest, broth, soy sauce, honey, cornstarch, and water ahead of time and refrigerate the mixture in a covered container. I whisk it thoroughly again before adding it to the skillet because the cornstarch settles as it sits.

What should I serve with Shrimp and Asparagus Stir Fry?

I usually serve this stir fry with steamed jasmine rice or brown rice because the grains soak up the lemon sauce nicely. I can also pair it with noodles, quinoa, or cauliflower rice. When I want additional vegetables, I serve a simple cucumber salad or steamed greens on the side.

Conclusion

This Shrimp and Asparagus Stir Fry with Lemon Sauce is a fresh and flavorful dinner I love making when I don’t want to spend much time in the kitchen. Juicy shrimp, crisp asparagus, garlic, ginger, and a bright homemade lemon sauce give me a satisfying combination of textures and flavors in every bite.

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and colorful stir fry with juicy shrimp, crisp-tender asparagus, garlic, ginger, and a bright savory lemon sauce. Serve it over rice or noodles for a fresh and satisfying dinner ready in about 30 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons olive oil or neutral cooking oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Red pepper flakes, optional
• 2 green onions, sliced, optional
• Sesame seeds, optional
• Cooked rice or noodles, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. Trim the woody ends from the asparagus and cut the stalks into bite-sized pieces.
3. Whisk together the lemon juice, lemon zest, broth, soy sauce, honey, cornstarch, and water in a small bowl until smooth.
4. Heat a large skillet or wok over medium-high heat and add the cooking oil.
5. Add the shrimp in a single layer and cook briefly on each side until pink and opaque. Transfer the shrimp to a clean plate to prevent overcooking.
6. Add the asparagus to the same skillet and stir fry for 3–5 minutes, until bright green and crisp-tender.
7. Add the garlic and ginger and stir fry for about 30 seconds, until fragrant.
8. Whisk the lemon sauce again and pour it into the skillet. Stir continuously as the sauce comes to a simmer and begins to thicken.
9. Return the shrimp to the skillet and gently toss with the asparagus until evenly coated in the lemon sauce.
10. Cook briefly until the shrimp are thoroughly heated and reach an internal temperature of 145°F (63°C).
11. Remove from the heat and garnish with optional red pepper flakes, sliced green onions, sesame seeds, or additional lemon zest.
12. Serve immediately over warm rice or noodles.

Notes

• Add bell peppers, broccoli, snow peas, zucchini, mushrooms, carrots, or baby corn for additional vegetables.
• For a spicy variation, add crushed red pepper flakes, sliced fresh chili, or chili garlic sauce.
• For stronger citrus flavor, add extra lemon zest rather than excessive lemon juice to avoid making the sauce too acidic.
• For a gluten-free version, replace regular soy sauce with gluten-free tamari and verify that the broth and other packaged ingredients are gluten-free.
• Serve over jasmine rice, brown rice, quinoa, rice noodles, or cauliflower rice, or enjoy the stir fry on its own.
• Frozen shrimp can be used if completely thawed and patted dry before cooking.
• Store leftovers in an airtight container in the refrigerator for 3–4 days, preferably keeping cooked rice or noodles separate.
• Reheat gently in a skillet with a splash of broth or water, or microwave in short intervals to avoid overcooking the shrimp.

Nutrition

• Serving Size: 1/4 of stir fry
• Calories: 330 kcal
• Sugar: 7 g
• Sodium: 980 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 215 mg