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Tender shrimp meet crisp asparagus and earthy mushrooms in this speedy stir-fry that always comes through for a refreshing dinner. When I want something that feels both restaurant-worthy and totally fuss-free for a weeknight, this is my go-to.
I started making this when fresh asparagus would show up at the farmers market each spring and it quickly became a staple rotation for my family. It is the dish I rely on when I want healthy but crave something buttery and bright.
Ingredients
- Shrimp: peeled and deveined these cook quickly and soak up flavors pick the freshest shrimp you can find for the sweetest taste
- Asparagus: trimmed brings crispness and color look for firm spears with tight tips
- Cremini mushrooms: sliced add earthiness and depth choose ones that are smooth and plump
- Garlic: minced packs a punch and ties the flavors together search for firm cloves with no green sprouts
- Olive oil: helps all the flavors move and keeps things tender go for extra virgin if possible
- Soy sauce or tamari: seasons the stir-fry and adds umami choose low-sodium if needed
- Ground black pepper: brings gentle heat use freshly ground for best aroma
- Salt: lifts all the flavors taste as you go so you do not overdo it
- Butter: optional but gives a silky finish real unsalted butter is best here
Step-by-Step Instructions
- Prep the Vegetables and Shrimp:
- Wash and trim asparagus so the ends are tender. Slice cremini mushrooms as evenly as you can for even cooking. Peel and devein the shrimp then rinse lightly and pat dry. Mince the garlic cloves until fine.
- Sauté the Aromatics:
- Heat olive oil in a wide nonstick skillet or wok over medium-high heat. Add minced garlic and stir constantly for about 30 seconds just until the garlic is fragrant and not browned. You should smell it right away.
- Cook the Vegetables:
- Add sliced mushrooms and trimmed asparagus directly to the pan. Stir-fry for 3 to 5 minutes using a wide motion until the asparagus turns bright green and is just barely tender. The mushrooms will soften and begin to caramelize.
- Add the Shrimp:
- Toss the prepared shrimp into your pan. Stir-fry for another 2 to 3 minutes watching closely as the shrimp curl and become pink. That is when you know they are done and juicy.
- Season and Finish:
- Pour in the soy sauce or tamari sprinkle over the black pepper and season lightly with salt. If you want a richer finish drop in the butter and stir well to melt so every piece glistens. Taste and adjust seasoning if you wish.
- Serve Fresh:
- Spoon hot stir-fry straight onto plates over steamed rice or quinoa if you like or just enjoy solo for a light meal.
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The asparagus is my favorite part it absorbs all the buttery juices but still has a snap. I remember making this with my little one pressing the stems between her fingers before tossing them into the wok. To this day she requests extra asparagus piled high.
Storage Tips
Keep leftovers in a sealed container in the fridge up to two days. Reheat gently in a skillet to preserve shrimp texture. Avoid microwaving for too long or shrimp can turn rubbery.
Ingredient Substitutions
No cremini mushrooms on hand Button mushrooms work well or try shiitake for a woodsy flavor. Swap asparagus with snap peas or green beans. You can even add bell peppers or sweet onions for more variety. For a dairy-free version skip the butter or use a vegan substitute.
Serving Suggestions
Pairs perfectly with a scoop of jasmine or brown rice. I love it with quinoa or even tucked into lettuce cups for a light lunch. Garnish with sliced green onions or sesame seeds for a fresh finish or a dash of chili flakes if you like some heat.
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Cultural Note
This quick stir-fry combines classic East Asian techniques with versatile Western vegetables. The clean flavors and short cooking time are hallmarks of home-style Asian cooking where fresh ingredients and balance in texture matter most. Making it at home lets me play with sauces and vegetables to match what’s in season.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, frozen shrimp work well—thaw them completely and pat them dry before cooking for best texture.
- → What are good substitutes for cremini mushrooms?
Shiitake or oyster mushrooms provide a similar earthy flavor and work nicely in this dish as alternatives.
- → How do I avoid overcooked shrimp?
Stir-fry shrimp just until they turn pink and opaque; this usually takes only 2-3 minutes to remain tender.
- → Is this dish suitable for a gluten-free diet?
Yes, simply use tamari instead of traditional soy sauce to keep it gluten-free.
- → How can I add more flavor or variation?
Try enriching with oyster or teriyaki sauce, and consider adding bell peppers, zucchini, or onions for extra color and taste.
- → What can I serve alongside it?
Serve over steamed rice or quinoa, or enjoy it on its own as a light, complete plate.