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- 1 pound large shrimp, peeled and deveined - 1 bunch of asparagus, trimmed and cut into 2-inch pieces - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 inch ginger, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey - 1 tablespoon sesame oil When making this dish, I focus on fresh ingredients. Fresh shrimp adds a sweet, briny flavor. Asparagus gives a nice crunch and bright color. The combination of garlic and ginger creates a lovely aroma. For the sauce, soy sauce brings depth. Honey adds sweetness, balancing the salt. Sesame oil gives a nutty taste and aroma. These flavors meld together perfectly in the stir-fry. I always recommend measuring your ingredients before starting. This way, you can focus on cooking. Having everything ready makes the process smooth. You can find the full recipe at the end. To start, you need to prepare the shrimp and vegetables. Here’s how: - First, peel and devein 1 pound of large shrimp. - Trim and cut 1 bunch of asparagus into 2-inch pieces. - Slice 1 red bell pepper for color and taste. Organizing your ingredients makes cooking easy. Lay everything out before you start. This will save you time and make the process smooth. I like to keep my shrimp, veggies, and sauces in separate bowls. This way, I can grab them quickly as I cook. Now let’s dive into the cooking. First, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Next, add the shrimp. Season with salt and pepper. Stir-fry for 2 to 3 minutes until the shrimp turn pink and opaque. Once done, remove them from the skillet. In the same skillet, add 1 more tablespoon of vegetable oil. Toss in 4 cloves of minced garlic and 1 inch of minced ginger. Stir for about 30 seconds until it smells great. Then, add the asparagus and red bell pepper. Stir-fry for 4 to 5 minutes until they are tender yet crisp. Now, it’s time to return the shrimp to the skillet. In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Pour this over the shrimp and vegetables. Finally, add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to thicken the sauce. Stir everything well for another 1 to 2 minutes. This will give your dish a nice glossy finish. Creating the sauce adds flavor. Use the soy sauce, honey, and sesame oil mix. This combination gives a sweet and savory taste that pairs well with shrimp and asparagus. For seasoning, taste your dish as you cook. Adjust with salt and pepper as needed. You want the flavors to pop without being too strong. To finish, garnish with sesame seeds and chopped green onions. They add a nice crunch and bright color to your dish. Serve hot and enjoy this savory shrimp and asparagus stir-fry! You can find the Full Recipe above for more details. For the best shrimp and asparagus stir-fry, use high heat. This keeps the shrimp juicy and the asparagus crisp. - Use a hot skillet: Heat your skillet or wok before adding oil. - Don't crowd the pan: Stir-fry in batches if needed. This helps cook evenly. - Cook shrimp quickly: Shrimp cook fast. They turn pink and opaque in just 2-3 minutes. Common mistakes can ruin your dish. Here are some to avoid: - Overcooking shrimp: Watch closely! Overcooked shrimp become rubbery. - Not prepping ingredients: Have all your ingredients ready. Stir-frying goes fast. Want to make your dish pop? Here are some ideas: - Add spices: A pinch of red pepper flakes gives heat. - Try citrus: Squeeze a bit of lime or lemon juice on top. - Fresh herbs: Chopped cilantro or basil can add freshness. Marinating shrimp can boost flavor too. Try this simple mix: - Soy sauce: Use about 1 tablespoon. - Garlic: Add 1 minced clove. - Ginger: Include a ½ teaspoon of minced ginger. - Honey: A teaspoon adds sweetness. Let shrimp marinate for about 15 minutes before cooking. A beautiful dish makes meals special. Here’s how to garnish: - Use sesame seeds: Sprinkle them on top for a nice crunch. - Chopped green onions: Add bright color and flavor. To serve, place stir-fry on a plate, then top with garnishes. Pair with white rice or noodles to round out the meal. Enjoy your gourmet dish at home! For the full recipe, check out the details above. {{image_2}} You can switch shrimp for other proteins. Chicken works well; just cut it into small pieces. Tofu is another great option for a vegetarian meal. It soaks up flavors nicely. For vegetables, consider adding bell peppers, broccoli, or snap peas. They add color and crunch. You can mix and match based on what you like. To make the dish gluten-free, use tamari instead of soy sauce. This keeps the flavor strong without gluten. For a dairy-free option, you’re already in good shape. This recipe has no dairy. If you want a vegetarian dish, use tofu and more veggies. You can keep the same sauce for great taste. You can also use veggie broth instead of soy sauce for a lighter flavor. To keep your shrimp and asparagus stir-fry fresh, place it in an airtight container. Let it cool down to room temperature first. You can refrigerate it for up to three days. If you want to store it longer, freeze it. Use a freezer bag, removing as much air as possible. This will help prevent freezer burn. For best results, eat the frozen stir-fry within three months. When you’re ready to enjoy leftovers, reheat gently. The best way is to use a skillet. Heat some oil over medium heat, then add the stir-fry. Stir it often until hot. This keeps the shrimp and veggies from getting soggy. You can also use a microwave. Place the stir-fry in a microwave-safe dish, cover it, and heat in short bursts. Stir in between to warm it evenly. You can store shrimp and asparagus stir-fry for three days in the fridge. If frozen, it lasts about three months. Look for signs of spoilage, like a sour smell or a change in color. If it smells off or looks slimy, it’s best to throw it away. Always trust your senses when it comes to food safety. How to tell when shrimp is fully cooked? You can tell shrimp is done when it turns pink and opaque. Cook it for 2-3 minutes on each side. If it curls into a C shape, it’s perfect! Overcooked shrimp becomes tough and rubbery, so watch closely. Can I make shrimp and asparagus stir-fry ahead of time? Yes, you can prepare this dish ahead. Cook the shrimp and veggies, then store in the fridge for up to three days. Reheat it in a pan over low heat. Just be careful not to overcook the shrimp again. What are the health benefits of shrimp and asparagus? Shrimp is high in protein and low in calories. It also has omega-3 fatty acids, which are great for your heart. Asparagus is rich in vitamins A, C, and K. It also has fiber, which helps digestion. Together, they make a healthy meal! Is this dish low in calories? Yes, shrimp and asparagus stir-fry is low in calories. One serving has about 200-300 calories. This makes it a tasty option for a light dinner or lunch without feeling guilty. What can I use instead of honey? If you want a substitute for honey, try maple syrup or agave syrup. Both add sweetness without changing the flavor too much. You can even use brown sugar mixed with a little water. Can I skip the sesame oil? Yes, you can skip sesame oil if you don’t have it. Use more vegetable oil instead. You might miss the nutty flavor, but the dish will still taste great! In this blog post, I covered how to make a tasty shrimp and asparagus stir-fry. You learned about the essential ingredients, including shrimp, asparagus, and flavorful aromatics. I also provided detailed steps for preparation and cooking. With useful tips and storage info, you can make this dish shine. Remember, cooking is fun. Don’t hesitate to try variations and make it your own! Enjoy your meal!

- Shrimp and Asparagus Stir-Fry

Savor the flavors of this quick and easy Shrimp & Asparagus Stir-Fry! Packed with bright vegetables and succulent shrimp, this colorful dish is perfect for weeknight dinners. With simple ingredients and a delicious homemade sauce, you can create a healthy meal in just 20 minutes. Ready to elevate your dinner plans? Click to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch of asparagus, trimmed and cut into 2-inch pieces

2 tablespoons vegetable oil

4 cloves garlic, minced

1 inch ginger, minced

1 red bell pepper, sliced

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water

Salt and pepper to taste

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

    Add the shrimp, season with salt and pepper, and stir-fry for 2-3 minutes until shrimp are pink and opaque. Remove from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

        Add the asparagus and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender yet crisp.

          Return the shrimp to the skillet. In a small bowl, mix soy sauce, honey, and sesame oil together, then pour over the shrimp and vegetables.

            Add the cornstarch mixture, stirring everything together to create a sauce. Cook for another 1-2 minutes to thicken.

              Remove from heat and adjust seasoning with salt and pepper as needed.

                Garnish with sesame seeds and chopped green onions before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings