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Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/shrimp-and-asparagus-stir-fry-with-lemon-sauce-recipe/