Shrimp Asparagus Mushroom Stir-Fry (Print-Friendly Format)
Quick shrimp, asparagus, and mushroom stir-fry in soy-lemon sauce. Bright, flavorful main ready in 20 minutes.
# Required Ingredients:
→ Main Ingredients
01 -
450 g shrimp, peeled and deveined
02 -
1 bunch asparagus, trimmed and cut into 2.5 cm pieces
03 -
150 g mushrooms, sliced
04 -
2 garlic cloves, minced
→ Seasonings & Sauce
05 -
2 tablespoons olive oil
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon black pepper
08 -
1 tablespoon soy sauce (or tamari for gluten-free preparation)
09 -
1 tablespoon fresh lemon juice
# How to Make It:
01 -
Add 1 tablespoon olive oil to a large skillet or wok and heat over medium-high.
02 -
Place shrimp in the pan and sauté for 2 to 3 minutes, stirring occasionally, until pink and opaque. Transfer cooked shrimp to a plate and set aside.
03 -
Pour in the remaining tablespoon of olive oil. Add asparagus and mushrooms, cook for 3 to 4 minutes until vegetables are just tender.
04 -
Stir in minced garlic, salt, and black pepper. Cook for an additional minute, ensuring the garlic is fragrant but not browned.
05 -
Return shrimp to the pan. Add soy sauce and lemon juice, stirring well to combine and heat through.
06 -
Divide immediately onto plates and serve hot, optionally over rice, noodles, or quinoa.
# Additional Information:
01 -
For a gluten-free result, use tamari instead of regular soy sauce.
02 -
To create a vegetarian version, substitute tofu for the shrimp.