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Stir-Fried Shrimp with Asparagus and Mushrooms

Quick, flavorful stir-fried shrimp paired with tender asparagus and earthy mushrooms—an easy weeknight winner that’s light, healthy, and ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp peeled and deveined
  • 1 lb asparagus trimmed
  • 8 oz cremini mushrooms sliced
  • 4 to 6 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce or tamari
  • 1 tsp ground black pepper freshly ground
  • salt to taste
  • 1 tbsp unsalted butter optional, stirred in at the end

Equipment

  • Large Nonstick Skillet or Wok
  • Knife
  • Cutting Board

Method
 

  1. Step 1: Prep your ingredients by washing and trimming the asparagus into bite-sized pieces. Slice the cremini mushrooms, peel and devein the shrimp if needed, and mince the garlic cloves.
  2. Step 2: Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add minced garlic and stir for about 30 seconds until fragrant, taking care not to brown it.
  3. Step 3: Add sliced mushrooms and asparagus to the pan. Stir-fry for 3 to 5 minutes until asparagus is bright green and tender-crisp.
  4. Step 4: Toss in the shrimp and cook for 2 to 3 minutes, stirring gently until shrimp turn pink and are cooked through.
  5. Step 5: Pour in soy sauce or tamari, sprinkle with black pepper, and add salt to taste. If using, stir in butter for a glossy finish. Mix well.
  6. Step 6: Serve immediately while hot. Enjoy your quick and flavorful stir-fried shrimp with asparagus and mushrooms!

Notes

Swap shrimp for chicken or tofu for a different protein option. Add vegetables like broccoli, snap peas, or bell peppers for variety. For some heat, add red pepper flakes or a drizzle of hot sauce. Garnish with fresh herbs or toasted sesame seeds for extra flavor and crunch. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking shrimp.