Ingredients
1 lb shrimp, peeled and deveined
1 lb asparagus, trimmed and cut into 2-inch pieces
1 cup cremini mushrooms, sliced
2 tbsp olive oil or avocado oil
3 cloves garlic, minced
1-inch piece fresh ginger, grated (optional but great flavor)
3 tbsp low-sodium soy sauce or tamari
1 tbsp oyster sauce (optional)
1 tsp sesame oil
1 tsp chili flakes or sriracha (optional for heat)
2 green onions, sliced
Sesame seeds for garnish (optional)
Instructions
Prep the shrimp: Pat dry the shrimp and season lightly with salt and pepper.
Cook asparagus and mushrooms:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add asparagus and mushrooms, stir-fry for 4–5 minutes until tender-crisp. Remove and set aside.
Cook shrimp:
Add remaining 1 tbsp oil to the pan.
Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
Make the sauce:
Lower heat to medium. Add garlic and ginger, sauté 30 seconds until fragrant.
Pour in soy sauce, oyster sauce, sesame oil, and chili flakes (if using). Stir to combine.
Combine everything:
Return shrimp, asparagus, and mushrooms to the pan. Toss well to coat with sauce. Cook for 1–2 minutes to heat through.
Garnish and serve:
Sprinkle with sliced green onions and sesame seeds.
Optional Protein Boost
Add ½ cup cooked edamame or chickpeas for extra protein and texture.
Serve over quinoa, brown rice, or cauliflower rice for a balanced meal.
Nutrition Estimate (per serving, serves 4)
Protein: ~35–40 g
Calories: ~250–300 kcal
Carbs: ~10–15 g
Fat: ~8–10 g
