Description
This quick and flavorful Shrimp and Asparagus Stir Fry is a simple, healthy weeknight meal featuring tender shrimp and crisp asparagus sautéed with garlic, ginger, and a touch of chili flakes. Finished with oyster sauce and served over jasmine rice, this dish combines savory and slightly spicy notes with fresh ingredients for a balanced and satisfying dinner in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 2½ tablespoons avocado oil, split
- 1 pound 16/20 count shrimp, deveined and deshelled
- 1 pound asparagus, cut diagonally into 1½ inch pieces, bottom 1 inch removed
- 1½ tablespoons minced ginger
- 1½ tablespoons minced garlic
- ¼ teaspoon red chili flakes
- ¼ teaspoon Kosher salt (Diamond Crystal brand), plus more to taste
- 1 tablespoon plus 1 teaspoon oyster sauce
- ¼ cup water
- Jasmine rice, for serving
Instructions
- Sauté Garlic: Heat 1¼ tablespoons avocado oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for about one minute, stirring frequently to avoid burning and to release its aroma.
- Cook Shrimp: Add the shrimp, red chili flakes, and ¼ teaspoon kosher salt to the wok. Cook the shrimp until they turn pink but are slightly undercooked, about 2 to 3 minutes. Remove the shrimp and garlic from the wok and transfer to a bowl. Set aside.
- Stir-Fry Asparagus: In the same wok, add the remaining 1¼ tablespoons avocado oil along with the minced ginger. Cook the ginger for one minute stirring constantly to release flavor. Add the asparagus and stir-fry, stirring constantly, for 2 minutes until tender-crisp.
- Combine and Finish Cooking: Return the cooked shrimp and garlic mixture to the wok with the asparagus. Cook everything together for 2 minutes, ensuring the shrimp finishes cooking thoroughly and the flavors meld.
- Add Sauce and Reduce: Pour in the oyster sauce and ¼ cup water. Stir well and cook until the liquid slightly reduces, coating the shrimp and asparagus with a glossy sauce. Check the asparagus for desired texture and adjust salt if needed.
- Serve: Immediately plate the shrimp and asparagus stir fry over freshly cooked jasmine rice for a satisfying meal.
Notes
- Use medium-high heat to ensure quick cooking and to keep the asparagus crisp.
- Do not overcook shrimp; remove from heat when slightly undercooked as it will finish cooking with the asparagus.
- Adjust red chili flakes according to your spice tolerance.
- Jasmine rice pairs perfectly with this stir fry, but you can substitute with brown rice or cauliflower rice for variation.
- For a gluten-free version, substitute oyster sauce with a gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
