This little gem can be traced back to Brandie at Home Cooking Memories. The original recipe can be found here. I’ve modified it just a snidge.
On the day the husband and I returned from Oregon we were looking for a light dinner (after a weekend of too much food and drink) and this stir fry fit the bill perfectly. It also absolutely screams SPRING!! This time of year my Pinterest page begins to explode with lemony delights. This fits right in.
The husband, who is not much of an asparagus guy, even said this was good.
Also, I’m still playing around with how I present recipes. No offense to bloggers, but I find myself frustrated when I have to scroll through 4 feet of blog to get to a recipe. On the other hand, I appreciate that if the recipe is put right at the top that people may not bother to read the rest of it. So, put the recipe on top but intermix the instructions with pictures? Perhaps, but then you have to scroll through to get the sum-total of the recipe. Hmmmm….if you have feedback I am open to it!
Shrimp & Asparagus Stir Fry with Lemon Sauce
- 1 lb large raw shrimp, deveined and cleaned
- 3/4 lb fresh asparagus cut into 2 inch pieces
- Salt to taste
- 1 tsp minced ginger
- 1 tsp minced garlic
- Olive oil for the pan
- 2/3 c chicken broth
- 1 tblsp corn starch
- 1 tblsp granulated sugar
- 1 tblsp low sodium soy sauce
- 1/4 c lemon juice
- 1 tsp lemon zest
I purchased a one lb package of frozen extra large shrimp (16-18 shrimps per lb) and ran them under cool water until thawed. They’re already cleaned and just have to be peeled. A great time-saver, particularly on a weeknight!
Start by mixing together the lemon sauce ingredients in a small bowl. Note the use of the microplane. It’s so efficient!! And zesty!!
Prepare the asparagus and shrimp (wash, cut, clean, etc).
Heat a pan over medium high heat. I use an olive oil mister, so I lightly spritzed the pan.
Add the shrimp. Sprinkle with a little salt. Cook the shrimp for around 3 minutes (don’t overcook or you’ll have rubbery shrimp! There will be some additional cooking time at the end, so be conservative on the cook time), flipping after a minute and a half.
Remove the shrimp from the pan. Spritz with a bit more olive oil.
Add asparagus. Sprinkle with a little salt. Cook for approximately 3 minutes then add the ginger and garlic. Cook for approximately 2 additional minutes. Do not kill the asparagus! It should still have some crunch to it. All cooked vegetables (well, except for potatoes) should still have some crunch. Don’t massacre the vegetables!!
Add the shrimp back to the pan. Pour in the lemon sauce. Decrease the heat to medium and cook until the sauce is thickened.
Serve over rice. This made enough for dinner for two and with leftovers for my lunch tomorrow.
Here’s a rice cheater:
I love this stuff. Trader Joe’s microwaveable pre-cooked rice. Available in brown and jasmine. Three packages per box. One package feeds the husband and I with a little left over. Toss it in the microwave for 3 minutes and you have fresh, hot rice. Yes, buying the uncooked and cooking it yourself is cheaper, but on busy nights this short cut can’t be beat!