Shrimp and Asparagus Stir-Fry
A quick and flavorful shrimp and asparagus stir-fry that's perfect for busy weeknights, combining tender shrimp, crunchy asparagus, and earthy mushrooms in a savory soy-oyster sauce glaze.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined large or medium; tail-on is fine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces use thin to medium stalks for fastest cooking
- 8 ounces mushrooms, sliced cremini or button work best
Sauces and Seasonings
- 2 tablespoons soy sauce use low-sodium if preferred
- 1 tablespoon oyster sauce substitute hoisin + a splash of soy if you need a vegetarian swap
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil neutral oil with a high smoke point
- Salt and pepper to taste
Serving Suggestions
- Cooked rice or noodles for serving
Instructions
Cooking
- Heat a large skillet or wok over medium-high heat and add the vegetable oil. Swirl to coat the pan.
- Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
- Add the shrimp in a single layer. Cook 2–3 minutes, flipping once, until the shrimp turn pink and opaque. Remove the shrimp to a plate to avoid overcooking.
- In the same skillet, add the asparagus and mushrooms. Stir-fry for 3–4 minutes until the asparagus is tender-crisp and the mushrooms have released their juices.
- Return the shrimp to the pan. Pour in the soy sauce and oyster sauce, tossing everything to coat evenly and heat through—about 30–60 seconds.
- Taste and season with salt and pepper as needed. Serve immediately over hot cooked rice or noodles.
Notes
If you prefer a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce or a mushroom-based stir-fry sauce. Shrimp can be swapped for thinly sliced chicken breast (add a minute or two of cooking time).