Shrimp and Asparagus Stir Fry Recipe
This recipe takes tons of different ingredients, but it is so worth it! As with all stir fry recipes, the Shrimp and Asparagus Stir Fry Recipe can be made to order. Be sure to check out my other simple easy recipes!
The only necessities are the shrimp & asparagus. Everything else is 100% up to you and your taste buds.
As you can see by my bowl in the image above, I tend to pick most of the items out. LOL!
This stir fry meal is a great way to use up leftover shrimp from our Grilled Shrimp Skewers recipe, too!
Grilled Garlic Shrimp Resources:
The following items are affiliate links on Amazon because I wanted you to be able to see exactly which things we use.
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Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
This recipe can also be made with beef, chicken, tofu, etc…but it was absolutely delicious using the shrimp.
Be sure to try my Shrimp Kabobs on George Foreman Grill as well! If you’re looking for a simple side dish, this Asparagus on George Foreman Grill is one of my favorites!
More Delicious Stir Fry Recipes:
Over 25 Stir Fry Recipes
Asian Beef Noodle Bowl Recipe
Shrimp and Asparagus Stir Fry Recipe
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon flour
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- ½ Cup(s) chopped asparagus
- ½ Cup(s) chopped broccoli
- ½ Cup(s) whole snow peas
- ½ carrot cut in thin strips
- ¼ Cup(s) water chestnuts or jicama chopped
- ½ red bell pepper cut in thin strips
- ¼ Cup(s) sliced mushrooms
- 1 pound raw shrimp peeled and de-veined
- 4 Cup(s) cooked rice
Instructions
- Preheat a large skillet (or wok) on very high heat.
In a small bowl, whisk together brown sugar, soy sauce, rice wine vinegar, ginger and flour. Set aside.
Add the sesame oil and vegetable oil to the hot skillet.
To the skillet, add asparagus, broccoli, snow peas, carrots, water chestnuts, red bell pepper and mushrooms.
Saute until vegetables are warmed through.
Using a spatula, move the vegetables to one side of the skillet. Pile the shrimp in the other side of the skillet and cook 2 minutes. Flip the shrimp and then pour the soy sauce mixture on top of the vegetables and shrimp.
Let sauce come to a boil and thicken.
Toss everything together so that the sauce coats vegetables and shrimp. The shrimp will be cooked by this time.
Remove from heat. Serve immediately over rice.
This is a great easy dinner! Perfect for busy weeknights!
My family really loved the Asian flavors in this recipe and how the veggies stay so fresh and crispy. They thought it was from their favorite take-out restaurant!
The sauce for this is so yummy! I actually double it because we love it so much. One of our favorite dinners!
I want to make this! Your newest follower!!! Can you please post to my Taste This Thursday Party!?
Be sure to let us know how it turns out. 🙂
If you share the link, I will go add it.