If you had several days of full menus with dessert this past weekend like I did, you may welcome a healthy asparagus and shrimp stir fry! This quick and simple recipe is a fresh recipe to start your week!

We often think that healthy goes hand and hand with tasteless and boring, which can happen when paring down recipes to a few ingredients. I promise you that this recipe does not fall in that category! This is a full flavored dish thanks to the addition of ginger, scallions, garlic, and sriracha sauce.

I saw this recipe on Norma’s Garden to Wok blog and after a few weeks of the image of fresh asparagus and shrimp creeping in my mind, as well as a heavy food-filled weekend, I had to try it. We were Ooooing and Ahhhing after a few bites of this flavorful, yummy stir-fry. It tasted better than my local “go to” Chinese restaurant!

Norma shows her original recipe, and notes the ingredients she modified (no sugar, less oil). I plan on only using the modified recipe, and this is how my version developed.

Healthy asparagus and shrimp in a skillet

Healthy Asparagus and Shrimp Stir-fry

Simple shrimp and asparagus recipe without sugar and only a small amount of oil. Enjoy for dinner or lunch and service with rice or cauliflower for a filling dish.

5 from 1 vote

Print Pin Rate

Course: Main Dish

Servings: servings

Author: Sandra @ The Foodie Affair

Ingredients

1 pound of shrimp cleaned; peeled, deveined, pat dried with paper towels
1/4 teaspoon salt
1/4 teaspoon ground white pepper
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1 - 1 1/2 lbs. asparagus peeled and slant cut into 1/2 inch pieces
3 scallions smash white part with the flat of your knife, and cut 2 inch pieces of the whole scallion
1 thumb sized piece of fresh ginger peeled smashed and lightly chopped
4 garlic cloves peeled and minced
4 dashes more if you like it spicier of Asian chili sauce - I used Sriracha
1/2 teaspoon salt
2 teaspoons oil
1 1/4 cups chicken broth
1 Tablespoon of cornstarch mixed with 2 Tablespoons of water

Instructions

Combine the shrimp, salt and pepper.
In a medium preheated pan or wok, add 2 teaspoons of oil. Add scallion, ginger and garlic. Stir-fry until garlic is lightly browned. Add chicken broth, one tablespoon at a time to prevent burning.
Turn up heat to high and add shrimp. Stir-fry until cooked, and add tablespoons of broth as needed to prevent from burning. Remove shrimp. You can also remove the spices, but I kept mine in the pan.
Add asparagus, and stir-fry (about 3-5 minutes) with the salt and chili sauce . Continue to add tablespoons of broth as needed to the pan.
Return shrimp to pan, and add remaining broth and bring to a slight boil. Add the cornstarch mixture to thicken the sauce.

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Want to know how to peel asparagus? See the instructions here .