Why You’ll Love This Recipe

Fresh and Flavorful: The bright lemon sauce pairs perfectly with the shrimp and asparagus, making every bite fresh and vibrant.
Quick and Easy: This stir fry comes together in under 30 minutes, perfect for busy nights when you want a wholesome meal.
Healthy: Packed with protein from shrimp and fiber from asparagus, this dish is light yet satisfying.
Customizable: You can easily add other vegetables or adjust the seasoning to suit your taste.

Ingredients

4 tablespoons olive oil (divided)
1 pound large raw shrimp (peeled and deveined)
1 pound asparagus (ends trimmed and cut into 2-3 inch pieces)
1/2 teaspoon salt (divided)
1 teaspoon minced ginger
1 teaspoon minced garlic

For the Lemon Sauce:

2/3 cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup lemon juice
1 teaspoon lemon zest

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

Directions

In a small bowl, whisk together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest to make the sauce. Set aside.
In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 3 minutes, flipping them over halfway through. Season with 1/4 teaspoon salt. The shrimp should be pink and opaque but slightly undercooked. Remove them from the pan and set aside.
In the same pan, heat the remaining 2 tablespoons of oil. Add the asparagus and cook until it’s tender-crisp and bright green, about 3-4 minutes. Season with 1/4 teaspoon salt and add the ginger and garlic. Stir well and cook for another 30-45 seconds.
Pour the lemon sauce into the pan with the asparagus and add the shrimp back in. Stir to coat everything with the sauce. Let it simmer for 1 minute, or until the sauce thickens.
Remove from heat and serve immediately.

Servings and Timing

Servings: 3-4 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

Variations

Add More Veggies: Try adding other vegetables like bell peppers, mushrooms, or snap peas to the stir fry.
Spicy Version: Add a pinch of red pepper flakes or a chopped chili to the sauce for a spicy kick.
Different Protein: Swap shrimp with chicken or tofu for a different protein option.
Low-Sodium: Use low-sodium soy sauce and chicken stock to reduce the sodium content.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of chicken stock if the sauce needs to loosen up.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well, just be sure to thaw them completely before cooking.

2. Can I make this recipe with other vegetables?

Absolutely! Feel free to swap in your favorite stir-fry vegetables like bell peppers, snow peas, or broccoli.

3. How can I make this dish spicier?

Add a pinch of red pepper flakes to the sauce or include some diced chili peppers when cooking the asparagus.

4. Can I use a different sauce instead of the lemon sauce?

Yes, you could substitute with a garlic soy sauce or teriyaki sauce if you prefer different flavors.

5. Can I prepare this in advance?

While it’s best enjoyed fresh, you can prep the vegetables and sauce ahead of time to save some minutes during cooking.

6. Can I make this dish with chicken instead of shrimp?

Yes, chicken works great in this recipe. Just cook the chicken until it’s fully done before adding the asparagus.

7. How do I know when the shrimp is cooked?

Shrimp cooks quickly. It’s done when it turns pink and opaque. Be careful not to overcook it to keep it tender.

8. Can I use a non-stick pan for this stir fry?

Yes, a non-stick pan will work just fine for this recipe and may reduce the need for extra oil.

9. Can I make this stir fry gluten-free?

Yes, use gluten-free soy sauce and ensure the chicken stock is gluten-free.

10. Can I serve this dish over rice or noodles?

Yes, this stir fry pairs wonderfully with steamed rice, noodles, or even quinoa for a more filling meal.

Conclusion

This Shrimp and Asparagus Stir Fry with Lemon Sauce is a light, flavorful, and easy-to-make dish that brings the best of spring’s fresh produce right to your table. With its tangy lemon sauce, tender shrimp, and crisp asparagus, it’s a quick meal that’s both satisfying and healthy. Perfect for busy weeknights or a light weekend dinner!

Shrimp and Asparagus Stir Fry with Lemon Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 25-30 minutes
Yield: 3-4 servings
Diet: Gluten Free

Print Recipe

Description

This Shrimp and Asparagus Stir Fry with Lemon Sauce is a quick, healthy, and flavorful dish perfect for busy weeknights. Featuring tender shrimp, crisp asparagus, and a bright, tangy lemon sauce, this easy stir fry is packed with protein and fresh flavors. Serve it over rice or noodles for a complete meal.

Instructions

In a small bowl, whisk together chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest. Set aside.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add shrimp in a single layer and cook for about 3 minutes, flipping halfway. Season with 1/4 teaspoon salt. Remove and set aside.
In the same pan, heat the remaining 2 tablespoons of olive oil. Add asparagus and cook until tender-crisp, about 3-4 minutes. Season with 1/4 teaspoon salt. Add ginger and garlic, stirring for another 30-45 seconds.
Pour the lemon sauce into the pan, then add the shrimp back in. Stir everything together and let it simmer for 1 minute, or until the sauce thickens.
Remove from heat and serve immediately.

Notes

Add More Veggies: Try bell peppers, mushrooms, or snap peas.
Spicy Version: Add red pepper flakes or chopped chili for heat.
Different Protein: Swap shrimp for chicken or tofu.
Low-Sodium Option: Use low-sodium soy sauce and chicken stock.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired