I’m excited to share my garlic butter shrimp and asparagus with a lemon sauce trick that shaves minutes off the cook time while keeping it light and healthy.

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I never thought a simple weeknight dish could feel so alive, but Shrimp And Asparagus Stir Fry With Lemon Sauce does just that. The mix of large shrimp and asparagus delivers a bright pop of flavor that somehow stays light and unfussy.

There is a tang that makes you sit up and actually notice dinner, not just eat it because you have to. If you like an Asparagus Stir Fry or have been scrolling through Shrimp Recipes Healthy looking for something that actually tastes like something, this one will make you curious.

I screw up recipes lots, but this keeps coming back.

Ingredients

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Lean protein, low calorie, adds savory seafood flavor and quick cooks, great for protein boost.
High in fiber and folate fresh crunch, earthy notes adds color and vitamins.
Bright citrus tang adds sour freshness, vitamin C and it lifts the whole dish.
Pungent aromatic garlic gives savory depth may support immune health and is not sweet.
Warm peppery ginger bite aids digestion brightens flavors, a small amount goes far.
Salty umami soy sauce deepens savory notes, choose low sodium to keep it lighter.
Tiny splash of toasted sesame oil gives nutty aroma, mostly for finishing use sparingly.
Cornstarch thickens the lemon sauce to a glossy coat, just a little makes it cling.

Ingredient Quantities

1 lb (about 450 g) large shrimp, peeled and deveined, tails removed

1 lb (about 450 g) asparagus, woody ends trimmed and cut into 1 to 2 inch pieces

2 tbsp vegetable oil or canola oil

1 tsp toasted sesame oil

3 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

3 green onions, thinly sliced

2 tbsp fresh lemon juice (about 1 lemon)

1 tsp lemon zest

2 tbsp low sodium soy sauce

1 tbsp oyster sauce (optional)

1/4 cup low sodium chicken broth or water

1 tsp honey or granulated sugar

1 tsp cornstarch (for thickening)

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes or a pinch of crushed chili, optional

How to Make this

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1. Pat the shrimp dry, season with salt and pepper and set aside; trim woody ends off the asparagus and cut into 1 to 2 inch pieces, slice the green onions, mince garlic and ginger, zest the lemon and squeeze out about 2 tablespoons juice.

2. Whisk together the lemon juice and zest, low sodium soy sauce, oyster sauce if using, 1/4 cup chicken broth or water, the honey or sugar, and 1 teaspoon cornstarch until smooth; stir in a pinch of red pepper flakes if you want heat.

3. Heat a large skillet or wok over medium-high heat until very hot, add 2 tablespoons vegetable oil and swish to coat the pan.

4. Add shrimp in a single layer and cook undisturbed about 1 to 2 minutes per side until just pink and opaque, then remove shrimp to a plate; dont overcrowd the pan or theyll steam instead of sear.

5. If needed add a little more oil, then add the asparagus and stir fry 3 to 4 minutes until bright green and crisp tender (cook longer for softer asparagus).

6. Push asparagus to the side, add the minced garlic, ginger and about half the sliced green onions, stir constantly about 30 seconds until fragrant, then mix everything together.

7. Return the shrimp to the pan, pour in the lemon-soy slurry and stir constantly until the sauce thickens and glazes the shrimp and asparagus, about 1 to 2 minutes.

8. Turn off the heat, stir in 1 teaspoon toasted sesame oil for flavor, taste and adjust with a little more salt, pepper or honey if needed.

9. Garnish with the remaining green onions and a little extra lemon zest, serve immediately over rice or noodles; remember dont overcook the shrimp or theyll get rubbery.

Equipment Needed

1. Large skillet or wok, 12-inch if you got one, for searing the shrimp and stir frying the asparagus
2. Tongs or a flat spatula, for flipping shrimp and tossing ingredients
3. Mixing bowl plus a whisk or fork, to make the lemon-soy slurry and dissolve the cornstarch
4. Measuring spoons and a 1/4 cup measuring cup, for the soy, broth, honey and cornstarch
5. Cutting board and a sharp chef knife, for trimming asparagus and mincing garlic and ginger
6. Microplane or zester, for the lemon zest
7. Paper towels and a plate, to pat shrimp dry and hold cooked shrimp while you cook the veg
8. Wooden spoon or silicone spatula, handy for pushing veg to the side and stirring the sauce

FAQ

Can I use frozen shrimp? Yes, but thaw them first for best texture. Overnight in the fridge is ideal, or run sealed bag under cold water for 10 to 15 minutes, then pat very dry before cooking so they sear instead of steam.

How do I keep the shrimp tender and not rubbery? Cook on high heat for a short time, about 1 to 2 minutes per side until just pink and opaque. Remove them from the pan as soon as they're done, they keep cooking from residual heat so dont wait.

What can I swap for asparagus or shrimp? Broccoli, snap peas or green beans work great for veggies. For protein try chicken breast cut thin, scallops or firm tofu. Just adjust cooking times so veggies stay crisp-tender and protein cooks through.

How do I thicken the lemon sauce? Make a cornstarch slurry: mix the 1 tsp cornstarch with 1 to 2 tbsp cold water, stir into the sauce and simmer 30 to 60 seconds until glossy. Arrowroot works too if you want a clearer sauce.

Can I make this gluten free? Yes. Use tamari or coconut aminos instead of soy sauce and a gluten free oyster sauce or omit it. Always check labels on broth and sauces for hidden gluten.

How long can I store leftovers and how should I reheat them? Keep leftovers in an airtight container in the fridge 1 to 2 days. Reheat gently over low heat or in a microwave short bursts so shrimp dont get tough. If possible make the sauce and veggies ahead and add freshly cooked shrimp when serving for best texture.

Shrimp And Asparagus Stir Fry With Lemon Sauce Recipe Substitutions and Variations

Shrimp: swap with thinly sliced chicken breast or thigh (cook a little longer youll need to watch doneness), firm tofu (press, cube and sear), or scallops if you want a different seafood option.
Asparagus: use green beans, broccolini, or snap peas instead — all give the same snap; if you use broccoli or bok choy, cook a bit longer.
Low sodium soy sauce / oyster sauce: use tamari or coconut aminos for a gluten free or milder soy flavor; for oyster sauce try hoisin, mushroom stir fry sauce, or extra soy plus a splash of fish sauce for more umami.
Cornstarch & honey: for thickener use arrowroot or tapioca starch at the same ratio or a flour slurry; for sweetener use maple syrup, agave, or dissolve 1 tsp sugar in the broth.

Pro Tips

– Heat it up and do small batches. If you crowd the pan the shrimp and asparagus will steam not sear, and nothing gets that nice caramelized flavor. Pull the shrimp when theyre just almost done, they keep cooking from the pan heat.

– For extra color and crunch, blanch the asparagus for 30-60 seconds then plunge into ice water before stir frying, it locks in the bright green and stops overcooking. Cutting on the bias also gives bigger surface area so the sauce clings better.

– Mix the cornstarch with cold liquid first and add it at the very end while stirring, that way you avoid lumps and you get a glossy quick-thick glaze. If the sauce is too thin, simmer it a little before adding the slurry to concentrate flavor.

– Add finishing textures and a brightness pop: a drizzle of toasted sesame oil or a pat of butter at the end, scatter toasted sesame seeds or chopped peanuts, and a tiny extra pinch of lemon zest right before serving. Leftovers reheat fast so warm gently over low heat with a splash of water to stop the shrimp getting rubbery.

Shrimp And Asparagus Stir Fry With Lemon Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my garlic butter shrimp and asparagus with a lemon sauce trick that shaves minutes off the cook time while keeping it light and healthy.

Servings

servings

Calories

214

kcal

Equipment: 1. Large skillet or wok, 12-inch if you got one, for searing the shrimp and stir frying the asparagus
2. Tongs or a flat spatula, for flipping shrimp and tossing ingredients
3. Mixing bowl plus a whisk or fork, to make the lemon-soy slurry and dissolve the cornstarch
4. Measuring spoons and a 1/4 cup measuring cup, for the soy, broth, honey and cornstarch
5. Cutting board and a sharp chef knife, for trimming asparagus and mincing garlic and ginger
6. Microplane or zester, for the lemon zest
7. Paper towels and a plate, to pat shrimp dry and hold cooked shrimp while you cook the veg
8. Wooden spoon or silicone spatula, handy for pushing veg to the side and stirring the sauce

Ingredients

1 lb (about 450 g) large shrimp, peeled and deveined, tails removed
1 lb (about 450 g) asparagus, woody ends trimmed and cut into 1 to 2 inch pieces
2 tbsp vegetable oil or canola oil
1 tsp toasted sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
3 green onions, thinly sliced
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
2 tbsp low sodium soy sauce
1 tbsp oyster sauce (optional)
1/4 cup low sodium chicken broth or water
1 tsp honey or granulated sugar
1 tsp cornstarch (for thickening)
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes or a pinch of crushed chili, optional

Directions

Pat the shrimp dry, season with salt and pepper and set aside; trim woody ends off the asparagus and cut into 1 to 2 inch pieces, slice the green onions, mince garlic and ginger, zest the lemon and squeeze out about 2 tablespoons juice.
Whisk together the lemon juice and zest, low sodium soy sauce, oyster sauce if using, 1/4 cup chicken broth or water, the honey or sugar, and 1 teaspoon cornstarch until smooth; stir in a pinch of red pepper flakes if you want heat.
Heat a large skillet or wok over medium-high heat until very hot, add 2 tablespoons vegetable oil and swish to coat the pan.
Add shrimp in a single layer and cook undisturbed about 1 to 2 minutes per side until just pink and opaque, then remove shrimp to a plate; dont overcrowd the pan or theyll steam instead of sear.
If needed add a little more oil, then add the asparagus and stir fry 3 to 4 minutes until bright green and crisp tender (cook longer for softer asparagus).
Push asparagus to the side, add the minced garlic, ginger and about half the sliced green onions, stir constantly about 30 seconds until fragrant, then mix everything together.
Return the shrimp to the pan, pour in the lemon-soy slurry and stir constantly until the sauce thickens and glazes the shrimp and asparagus, about 1 to 2 minutes.
Turn off the heat, stir in 1 teaspoon toasted sesame oil for flavor, taste and adjust with a little more salt, pepper or honey if needed.
Garnish with the remaining green onions and a little extra lemon zest, serve immediately over rice or noodles; remember dont overcook the shrimp or theyll get rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.