Description
A quick and nutritious shrimp and asparagus stir fry, perfect for busy weeknights.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 2 tablespoons olive oil (or substitute with vegetable oil)
- 2 cloves garlic (freshly minced)
- 1 tablespoon ginger (freshly minced)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (maple syrup can be a vegan alternative)
- 1 teaspoon sesame oil (light sesame oil can be substituted)
- To taste salt and pepper
- 2 cups cooked brown rice or quinoa (swap with rice noodles for a twist)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.
- Introduce the shrimp to the pan and cook them for 2-3 minutes, turning occasionally until they turn pink and opaque.
- Add the asparagus pieces, stirring them into the mix. Cook for an additional 3-4 minutes until bright green and tender yet crisp.
- In a small bowl, combine soy sauce, honey, and sesame oil. Once cooked, pour over the stir fry.
- Toss everything together to ensure even coating and heat through for another minute.
- Season with salt and pepper to taste.
- Serve the hot stir fry over cooked brown rice or quinoa.
Notes
Feel free to swap asparagus with your favorite veggies or add red pepper flakes for a spicy kick.