Is anyone else ready for some light and fresh meals after that chocolate bunny-filled weekend we just had?!
I sure am!
That’s why I’m loving this Shrimp and Asparagus Stir-Fry that I made for Better Homes and Gardens.
This stir-fry is packed full of fresh and seasonal asparagus, snap peas and plump shrimp. The sauce is lightly sweetened with a touch of brown sugar and brightened up with some rice vinegar and soy sauce.
The best thing about it is that it’s ready in less than 30 minutes!
My whole family totally devoured this refreshingly light dinner. I paired it with some white rice and spring rolls… completely delicious!
I am definitely going to be needing quick and easy dinners like these over the next few weeks as my kitchen is being demolished and rebuilt. I have my camp stove set up on my back porch so I can still cook in the meanwhile, but it’s practically a battle zone in the kitchen. Workers in and out, lots of dust and debris. I’m sure it will be totally worth it in the end though. 🙂
Seriously though, grab the recipe for this delicious dinner and enjoy it!!Print
Shrimp and Asparagus Stir-Fry
Shrimp and Asparagus Stir-Fry is the perfect light and fresh meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Dinner
- Cuisine: Asian
- 1 pound raw shrimp, peeled, tails on
- salt and pepper
- 1 pound fresh asparagus spears
- 2 tablespoon vegetable oil, divided
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 medium red sweet pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into thin wedges
- 2 cups fresh or frozen sugar snap pea pods
- 1 tablespoon sesame seeds
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons freshly chopped cilantro
- Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep warm.
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
- Pour remaining vegetable oil into the wok; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
- Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; return shrimp to wok and toss gently to coat. Stir in cilantro. Use a slotted spoon for serving.
- Serving Size: 6