Shrimp and Asparagus Stir-Fry
This shrimp and asparagus stir-fry is a light yet satisfying meal packed with fresh vegetables, juicy shrimp, and a savory-sweet sauce infused with ginger, garlic, and sesame. The vegetables stay crisp-tender, the shrimp cook quickly, and the glossy sauce ties everything together in a dish that feels both wholesome and restaurant-quality.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 4
- 1 pound raw shrimp peeled and deveined (tails on or off)
- 1 pound fresh asparagus spears trimmed and cut into 2-inch diagonal pieces
- 2 tablespoons vegetable oil divided
- 1 medium red bell pepper seeded and cut into 1-inch pieces
- 1 medium red onion sliced into thin wedges
- 2 cups sugar snap peas fresh or frozen
- 2 teaspoons grated fresh ginger
- 2 cloves garlic minced
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- Salt and freshly ground black pepper to taste
- 2 tablespoons freshly chopped cilantro for garnish
Cook the Shrimp
Pat the shrimp dry and season lightly with salt and pepper.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
Transfer shrimp to a plate and set aside to prevent overcooking.
Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the same pan.
Stir in ginger and garlic and cook for about 15 seconds until fragrant.
Add asparagus, red bell pepper, and red onion. Stir-fry for 3 minutes.
Add sugar snap peas and sesame seeds and continue cooking for another 3–4 minutes, stirring frequently, until vegetables are crisp-tender.
Add Sauce and Finish
In a small bowl, mix soy sauce, rice vinegar, brown sugar, and sesame oil.
Pour the sauce into the pan with the vegetables and toss to coat evenly.
Return the cooked shrimp to the pan and stir gently for 1–2 minutes until everything is heated through and coated in the sauce.
High heat is key: A properly heated pan helps sear the shrimp and keeps vegetables crisp instead of soggy.
Cutting asparagus diagonally: This increases surface area, helping the asparagus cook faster and absorb more sauce.
Protein swaps: You can substitute chicken, tofu, or thinly sliced beef for shrimp using the same cooking method.
Make it spicier: Add red pepper flakes or a drizzle of chili oil to the sauce for heat.
Storage: Leftovers can be stored in the refrigerator for up to 2 days and reheated quickly in a hot pan to maintain texture.