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If you’re craving something fresh, bright, and utterly satisfying, the Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe is exactly what you need on your table tonight. This vibrant dish perfectly balances the natural sweetness of tender shrimp with the crisp snap of asparagus, all brought together by a zesty, tangy lemon sauce that dances on your palate. Each bite bursts with lively flavors and textures, making it a quick yet memorable weeknight dinner or a delightful way to impress friends without fuss.
Ingredients You’ll Need
This recipe keeps things straightforward, relying on simple but essential ingredients that contribute to its fresh, clean flavors and lovely texture contrasts. From the succulent shrimp to the crunchy asparagus and the aromatic zing of lemon, each component plays a starring role.
- 4 tablespoons olive oil (divided): Provides a rich, fruity base that brings everything together while helping the shrimp and asparagus cook evenly.
- 1 pound large raw shrimp (peeled and deveined): The star protein, delivering tender, juicy bites that soak up the lemon sauce beautifully.
- 1 pound asparagus (ends trimmed, cut into 2-3 inch pieces): Offers a fresh, crunchy element that pairs perfectly with the shrimp’s softness.
- 1/2 teaspoon salt (divided): Enhances all the flavors subtly without overpowering.
- 1 teaspoon minced ginger: Adds a warm, spicy kick that brightens the dish.
- 1 teaspoon minced garlic: Brings a fragrant depth and slight pungency.
- 2/3 cup chicken stock: Forms the flavorful liquid base of the lemon sauce.
- 1 tablespoon cornstarch: Thickens the sauce into a luscious glaze that coats every bite.
- 1 tablespoon sugar: Balances the lemon’s tartness with a touch of sweetness.
- 1 tablespoon soy sauce: Adds umami and saltiness for that perfect savory depth.
- 1/4 cup lemon juice: Packs a punch of fresh acidity to brighten the entire dish.
- 1 teaspoon lemon zest: Intensifies the lemon flavor with aromatic oils for a fresh, fragrant note.
How to Make Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Step 1: Prepare the Lemon Sauce
In a small bowl, whisk together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest. This mixture will create that signature lemon sauce glaze that perfectly coats the shrimp and asparagus, ensuring every bite bursts with zesty flavor.
Step 2: Cook the Shrimp
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Arrange the shrimp in a single layer so they cook evenly, searing for about 3 minutes while flipping halfway through. Sprinkle in 1/4 teaspoon salt to season and remove the shrimp to a plate once they turn pink and opaque, setting them aside to rest before the final toss.
Step 3: Sauté the Asparagus and Aromatics
In the same pan, pour in the remaining 2 tablespoons of olive oil. Toss in the asparagus pieces, cooking until they’re tender but still have a delightful crispness, roughly 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt. Add minced ginger and garlic last, stirring quickly for 30 to 45 seconds to release their fragrant essence without burning.
Step 4: Combine and Simmer
Pour your prepared lemon sauce into the pan with the asparagus, then return the shrimp to the mix. Stir everything gently, allowing the sauce to thicken as it simmers for about 1 minute, coating the shrimp and veggies in a brilliant, glossy finish. This final touch pulls all the flavors seamlessly together.
Step 5: Serve Immediately
Once the sauce has thickened just right, remove the pan from the heat. Serve your Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe piping hot to enjoy the freshest, most vibrant flavors.
How to Serve Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Garnishes
A sprinkle of chopped fresh parsley or thinly sliced green onions adds a pop of color and a fresh herbal note that complements the citrusy sauce. Toasted sesame seeds also make a delightful crunchy topping, adding subtle nutty flavor and texture.
Side Dishes
This stir fry pairs beautifully with plain steamed jasmine rice or fluffy quinoa to soak up the lemon sauce, making your meal more filling and balanced. For a low-carb option, serve alongside cauliflower rice or a crisp cucumber salad dressed lightly with rice vinegar and sesame oil.
Creative Ways to Present
For a stunning presentation, mound the rice or quinoa at the center of your plate, then nestle the shrimp and asparagus artfully around it, allowing the lemon sauce to glisten on top. Serving in colorful bowls or atop a bed of fresh greens can elevate the experience, turning a simple stir fry into an elegant dish perfect for guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe in an airtight container and refrigerate within two hours of cooking. It will keep well for up to 2 days, preserving the bright flavors and tender textures for a quick, delicious second helping.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers in a tightly sealed freezer-safe container for up to one month. Keep in mind that asparagus may lose some crispness after thawing, so it’s ideal if you plan to reheat just the shrimp portion separately or add fresh asparagus when reheating.
Reheating
Gently reheat in a skillet over medium-low heat, stirring often to prevent overcooking the shrimp. Adding a splash of water or chicken stock helps loosen the sauce and keeps the dish from drying out. Avoid the microwave if possible to maintain the best texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture that can prevent proper searing.
What can I substitute for chicken stock?
If you prefer a vegetarian version or don’t have chicken stock on hand, vegetable broth works great and keeps the sauce flavorful.
Is it possible to make this dish spicy?
Yes! Simply add a pinch of red pepper flakes or a dash of chili paste when you add the ginger and garlic to infuse a pleasant heat.
How do I ensure the asparagus stays tender-crisp?
Cook the asparagus just until bright green and slightly softened, about 3-4 minutes. Overcooking will make it mushy, so keep an eye on the timing and test with a fork.
Can this recipe be doubled for a larger group?
Definitely! Just use a larger pan or cook in batches to avoid overcrowding, which helps keep the shrimp from steaming and ensures even cooking.
Final Thoughts
This Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe has quickly become one of my ultimate go-to meals when I want something quick, fresh, and bursting with flavor. It manages to feel special yet stays approachable and simple for any night of the week. I am confident that once you try it, this vibrant, citrus-kissed dish will find a permanent spot in your kitchen rotation too!
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Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Shrimp and Asparagus Stir Fry with Lemon Sauce is a quick, vibrant dish featuring succulent shrimp and crisp asparagus tossed in a tangy lemon soy sauce. Perfect for a healthy weeknight dinner, this recipe combines fresh ingredients with a flavorful sauce that comes together in under 15 minutes.
Ingredients
Seafood and Vegetables
- 1 pound large raw shrimp, peeled and deveined
- 1 pound asparagus, ends trimmed and cut into 2–3 inch pieces
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
Seasonings and Oil
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
Instructions
- Prepare the Lemon Sauce: In a small bowl, whisk together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest until the cornstarch is fully dissolved. Set this mixture aside for later use.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the shrimp in a single layer and cook for about 3 minutes, flipping halfway through to ensure even cooking. Season the shrimp with 1/4 teaspoon salt. Once cooked, remove the shrimp from the pan and set aside.
- Sauté the Asparagus and Aromatics: In the same pan, add the remaining 2 tablespoons of olive oil. Add the asparagus pieces and cook for 3-4 minutes until they become tender-crisp. Season with the remaining 1/4 teaspoon salt. Stir in the minced ginger and garlic, cooking for another 30 to 45 seconds until fragrant.
- Combine and Thicken Sauce: Pour the prepared lemon sauce into the pan with the asparagus, then return the cooked shrimp to the pan. Stir everything together and let it simmer for about 1 minute, or until the sauce thickens and coats the shrimp and asparagus evenly.
- Serve: Remove the pan from heat and serve the stir fry immediately, enjoying the bright lemon flavors with the perfectly cooked shrimp and crisp asparagus.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Make sure to not overcook the shrimp to keep them tender and juicy.
- The asparagus should remain crisp-tender, avoid overcooking to retain its vibrant color and crunch.
- You can substitute chicken stock with vegetable stock for a lighter flavor or vegetarian option.
- Adjust the amount of sugar or lemon juice to balance the sweetness and tartness according to your taste.
