Servings: 3–4
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Cuisine: Asian-inspired
Difficulty: Easy
Ingredients
Main
-
1 lb (450 g) shrimp, peeled & deveined
-
1 bunch asparagus, trimmed & cut into 2-inch pieces
-
1½ cups mushrooms (button or cremini), sliced
-
3 cloves garlic, minced
-
1 tsp fresh ginger, grated (optional)
Sauce
-
3 tbsp low-sodium soy sauce
-
1 tbsp oyster sauce (optional but recommended)
-
1 tsp sesame oil
-
1 tbsp water or low-sodium chicken broth
-
½ tsp cornstarch (optional, for thicker sauce)
For Cooking
-
1 tbsp olive oil or avocado oil
-
Black pepper or chili flakes (to taste)
Instructions
-
Prepare shrimp
-
Pat shrimp dry and lightly season with black pepper.
-
-
Mix sauce
-
In a small bowl, whisk soy sauce, oyster sauce, sesame oil, water, and cornstarch (if using).
-
-
Cook shrimp
-
Heat oil in a wok or large skillet over medium-high heat.
-
Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
-
-
Stir-fry vegetables
-
In the same pan, add garlic and ginger; sauté 30 seconds until fragrant.
-
Add asparagus and mushrooms. Stir-fry 3–4 minutes until tender-crisp.
-
-
Combine & glaze
-
Return shrimp to the pan.
-
Pour sauce over everything and toss well.
-
Cook 1–2 minutes until sauce lightly coats.
-
-
Serve
-
Serve hot over cauliflower rice, jasmine rice, or enjoy as-is.
-
🥗 Nutrition Q/A
Q1: Is this recipe healthy?
A: Yes! It’s high in lean protein, low in carbs, and packed with vitamins, antioxidants, and fiber.
Q2: Is shrimp good for weight loss?
A: Absolutely. Shrimp is low-calorie, high-protein, and very filling.
Q3: Is this dish low-carb?
A: Yes—very low-carb and keto-friendly if cornstarch is omitted.
Q4: Can I make it gluten-free?
A: Yes—use tamari or coconut aminos instead of soy sauce.
Q5: How much protein per serving?
A: About 30–35g protein per serving.
⭐ Tips & Tricks
✔ Don’t overcook shrimp – they turn rubbery fast
✔ High heat is key for restaurant-style stir-fry
✔ Extra flavor: Add a squeeze of lemon at the end
✔ Spicy version: Add chili oil or sriracha
✔ Meal prep friendly: Keeps well 2–3 days refrigerated
✔ WW-friendly: Use spray oil and low-sodium soy for lower points