A light, delicious stir-fry with tender shrimp, crisp asparagus, and savory mushrooms tossed in a garlicky soy sauce glaze.

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⭐ Ingredients (Serves 2–3)

Main

• 1 lb (450g) shrimp, peeled & deveined

• 1 bunch asparagus, trimmed & cut into 2-inch pieces

• 1 cup sliced mushrooms (button, cremini, or shiitake)

• 2 tbsp olive oil or sesame oil

• 3 cloves garlic, minced

• 1 tsp ginger, minced (optional)

Sauce

• 2 tbsp soy sauce (or coconut aminos)

• 1 tbsp oyster sauce (or extra soy sauce)

• 1 tbsp rice vinegar or lemon juice

• 1 tsp honey (optional for sweetness)

• ½ tsp black pepper

• ½–1 tsp chili flakes (optional)

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🍽 Instructions

Step 1 – Sauté the Shrimp

1. Heat 1 tbsp oil in a skillet or wok over medium-high.

2. Add shrimp, sprinkle salt & pepper.

3. Cook 2–3 minutes until pink and curled.

4. Remove and set aside.

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Step 2 – Cook the Veggies

1. Add the remaining 1 tbsp oil to the same pan.

2. Toss in asparagus and cook 3 minutes.

3. Add mushrooms and cook another 2–3 minutes.

4. Add garlic and ginger; cook 30 seconds.

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Step 3 – Combine Everything

1. Return shrimp to the pan.

2. Pour in the sauce mixture.

3. Stir-fry everything together for 1–2 minutes until glossy and coated.

4. Taste and adjust seasoning.

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🌿 Serve With

• Steamed jasmine rice

• Cauliflower rice (low-carb)

• Noodles

• Quinoa

• Fresh lemon wedges

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❓ Q/A

Q: Can I use frozen shrimp?

A: Yes! Thaw first and pat dry for best searing.

Q: What mushrooms work best?

A: Cremini and shiitake give the most flavor, but any mushrooms work.

Q: Can I add extra veggies?

A: Absolutely — bell peppers, snap peas, broccoli, carrots, or spinach are great options.

Q: Can I make this spicy?

A: Add chili flakes, sriracha, or a sliced red chili while cooking.

Q: How do I avoid soggy shrimp?

A: Cook shrimp quickly on high heat and remove as soon as they turn pink.