We have an advertising relationship with the stores we link to in this post. We will earn a commission if you shop through the links. Think of it like a tip for bringing you awesome content!

Saturday, June 17, 2017

Shrimp and Asparagus Stir Fry

Click the arrow to see my scrappy video! :)

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

Print Friendly

Print Friendly and PDF

Share on Social Media!

Don't forget to click on the Social Media links above and share this recipe!

Food Blogger Pro