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Saturday, June 17, 2017

Shrimp and Asparagus Stir Fry

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You all know by now that I love shrimp and I'm always trying out new ideas. Last night I basically took what was in the fridge and created this dish.

It's a quick and easy main dish that will satisfy! And it only took 10 minutes to throw together.


  • 1 tbsp. olive oil
  • 1 lb shrimp, peeled and deveined
  • 1 lb asparagus, cut into 1 inch pieces
  • 1/2 container of cherry tomatoes, sliced in half
  • Sesame seeds; scallions; optional

For the sauce:

  • 3 tbsp. reduced sodium soy sauce
  • 1 tbsp. grated ginger
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. brown sugar
  • 3 garlic cloves, minced
  • 1 tsp cornstarch
  • 1 tsp sesame oil


  1. If your shrimp is frozen, throw it in a bowl covered with cold water to defrost in the fridge. Peeled and devein, if necessary. Set aside.
  2. In a large measuring cup or a bowl, whisk together soy sauce, ginger, vinegar, sugar, garlic, cornstarch and sesame oil. Set aside.
  3. Have your asparagus and tomatoes ready to go.
  4. Heat olive oil in a large skillet over med-high heat. Add shrimp and stirring, cook until just pink. Add asparagus and tomatoes, stirring, until tender, about 5 minutes.
  5. Stir in soy sauce mixture, stirring to combine well. It will thicken in a couple of minutes.

You're done! I served mine over brown rice, topped with some diced scallions. Next time I need to remember the sesame seeds!


1 comment:

George said...

Looks delish

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