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
Scale
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.
