If you’re craving a dish that’s bursting with fresh flavors, vibrant colors, and a perfect balance of textures, the Shrimp and Asparagus Stir-Fry with Mushrooms Recipe is an absolute winner. This quick and wholesome stir-fry brings tender shrimp together with crisp asparagus and earthy mushrooms, all tossed in a fragrant garlic-ginger soy sauce. It’s ideal for busy weeknights when you want something wholesome without fuss, and it has that comforting yet lively taste that keeps you coming back for more.
Ingredients You’ll Need
Simple, fresh, and easy-to-find ingredients make this dish special. Each element plays a crucial role—from the juicy shrimp adding protein, to the asparagus delivering crunch and vibrant color, and the mushrooms bringing an earthy depth that rounds out the flavor.
- Shrimp (peeled and deveined): The star protein that cooks quickly and remains juicy and tender.
- Fresh asparagus: Adds a crisp texture and beautiful green brightness that enlivens the plate.
- Cremini or button mushrooms: Bring an earthy umami richness to the stir-fry.
- Garlic: Freshly minced to provide a punch of aromatic flavor.
- Ginger: Grated to add a zesty warmth that perfectly complements the shrimp.
- Low-sodium soy sauce: Enhances the dish with a savory, slightly salty depth without overwhelming.
- Olive oil: Used for sautéing, it adds a subtle fruitiness and keeps everything cooking evenly.
- Cornstarch (optional): Helps thicken the sauce slightly, giving it a glossy finish if you prefer.
- Sesame seeds (optional): For a nutty garnish to add a mild crunch at the end.
How to Make Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
Step 1: Prepare the Ingredients
Start by washing all your vegetables thoroughly. Slice the mushrooms into even pieces to ensure they cook uniformly, cut the asparagus into bite-sized chunks, and mince the garlic and grate the ginger. Having everything prepped ahead creates a smooth cooking flow.
Step 2: Heat the Oil
Place a large skillet or wok on medium-high heat and add olive oil. Wait until the oil is shimmering but not smoking — this indicates it’s hot enough to bring out the flavors of your aromatics without burning them.
Step 3: Sauté Garlic and Ginger
Add the minced garlic and grated ginger into the hot oil. Stir them around for about 30 seconds until they become fragrant but not browned. This quick step layers a ton of flavor right from the start.
Step 4: Cook the Asparagus
Toss in the asparagus pieces. Stir-fry for about two minutes; you want them to turn a bright green color and stay crisp since they’ll continue cooking slightly later. This timing keeps the asparagus fresh and vibrant in the final dish.
Step 5: Add Mushrooms
Next, add the sliced mushrooms to the mix. Sauté everything together for another two minutes so the mushrooms soften and release their juices, blending beautifully with the asparagus and aromatics.
Step 6: Cook the Shrimp
Now it’s time for the shrimp. Add them to the pan and cook for roughly three minutes, stirring occasionally. You’ll know they’re done when they turn pink and opaque – tender and full of flavor.
Step 7: Finish with Soy Sauce and Optional Cornstarch
Pour the low-sodium soy sauce evenly over the stir-fry. If you want a slightly thicker sauce, mix a bit of cornstarch with water first, then add it in. Cook everything together for a final minute, allowing the flavors to meld and the sauce to coat the ingredients with a glossy sheen.
How to Serve Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
Garnishes
Sprinkle toasted sesame seeds over the top just before serving to add an inviting crunch and subtle nuttiness that take this dish to another level. A few thinly sliced scallions or a handful of fresh cilantro can also lift the flavors and brighten the appearance wonderfully.
Side Dishes
This stir-fry shines on its own, but if you want to build out the meal, fluffy steamed jasmine rice or quinoa make fantastic accompaniments that soak up the savory sauce perfectly. A crisp cucumber salad or pickled vegetables can add a lovely tang to balance the richness.
Creative Ways to Present
Serve this dish in individual colorful bowls for an inviting look, or pile it high on a large platter if hosting friends. Wrapping some of the stir-fry in lettuce leaves turns it into a fun handheld treat perfect for casual dinners or parties.
Make Ahead and Storage
Storing Leftovers
Place any leftover stir-fry in an airtight container and keep it in the refrigerator. It will stay fresh for up to two days, making it an excellent option for an easy next-day lunch or dinner.
Freezing
While freezing is possible, the texture of asparagus and mushrooms may change slightly after thawing. If you plan to freeze, store in a freezer-safe container for up to one month and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftovers in a wok or skillet over medium heat to preserve the crispness of the asparagus and prevent the shrimp from becoming rubbery. Avoid microwaving if possible, as this can make the vegetables soggy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the stir-fry.
What can I substitute for asparagus if I don’t have any?
Green beans or snap peas make excellent alternatives, offering a similar crunch and vibrant green color to keep this stir-fry fresh and lively.
Is there a vegetarian version of this dish?
Yes! Simply omit the shrimp and add firm tofu or extra mushrooms to maintain protein and texture, while keeping the same delicious sauce and veggies.
Can I make this recipe spicier?
Definitely. Add some sliced fresh chili or a pinch of red pepper flakes when sautéing the garlic and ginger to infuse the dish with a gentle heat kick.
How thick should I make the sauce if using cornstarch?
A light coating that clings gently to the shrimp and vegetables is ideal. Mix about one teaspoon of cornstarch with an equal amount of cold water and adjust to your preferred consistency.
Final Thoughts
This Shrimp and Asparagus Stir-Fry with Mushrooms Recipe is a real treasure to have in your meal rotation. It’s quick, flavorful, and feels like a little celebration of fresh ingredients and simple techniques. Once you try it, I’m sure it’ll become one of your go-to dishes whenever you want something both nourishing and delicious in a snap.
Print
Shrimp and Asparagus Stir-Fry with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
Description
A quick and healthy Shrimp and Asparagus Stir-Fry with Mushrooms recipe that combines tender shrimp, crisp asparagus, and savory mushrooms in a flavorful garlic-ginger soy sauce. Perfect for a nutritious weeknight dinner ready in just 30 minutes.
Ingredients
Shrimp and Vegetables
- 1 pound shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For Stir-Fry Sauce and Cooking
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1 teaspoon cornstarch (optional)
- 1 tablespoon water (for cornstarch slurry, optional)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare Vegetables: Wash the asparagus and mushrooms thoroughly. Slice the mushrooms, trim and cut the asparagus into 2-inch pieces. Mince the garlic and grate the ginger to prepare for cooking.
- Heat the Oil: Heat olive oil in a large skillet or wok over medium-high heat until the oil is shimmering, ensuring it’s hot enough to sauté the ingredients properly.
- Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds, stirring constantly, until fragrant but not browned to release their full flavor.
- Cook Asparagus: Add the asparagus pieces to the skillet and cook for 2 minutes, stirring occasionally, until they turn bright green but remain crisp to retain their texture.
- Add Mushrooms: Toss in the sliced mushrooms and sauté with the asparagus for another 2 minutes until the mushrooms are softened and have released some of their moisture.
- Cook Shrimp: Add the peeled and deveined shrimp to the pan and cook for about 3 minutes, stirring occasionally, until the shrimp turn pink, opaque, and are cooked through.
- Add Sauce and Thicken: Pour the low-sodium soy sauce evenly over the shrimp and vegetables. If using cornstarch, mix it with water to create a slurry and add it to the pan. Stir well and cook for an additional minute until the sauce thickens and coats all ingredients.
- Serve: Remove from heat. Optionally, sprinkle sesame seeds on top for garnish. Serve immediately with rice or noodles if desired.
Notes
- For extra flavor, add a splash of sesame oil along with olive oil while stir-frying.
- You can substitute shrimp with chicken or tofu for a variation.
- Make sure not to overcook the shrimp to keep them tender.
- If you want a gluten-free option, use tamari instead of soy sauce.
- Adding red pepper flakes during step 3 can give a nice spicy kick.
