Introduction
Remember those nights when dinner felt like a marathon instead of a cozy evening? We’ve all been there! But what if I told you that you could whip up a seriously delicious, restaurant-worthy meal in under 20 minutes? This Garlic Shrimp Stir-Fry with Asparagus & Mushrooms is exactly that – a flavorful, vibrant dish that tastes like it took hours but is actually your new weeknight superhero. It’s the kind of meal that makes you feel accomplished and satisfied, all while keeping things wonderfully simple.
Why You’ll Love This Recipe
- Fast: Seriously, you’ll be sitting down to eat before you can even decide what show to binge-watch.
- Easy: Minimal chopping, simple steps, and one pan means less cleanup – hooray!
- Giftable: While you’ll probably want to eat it all yourself, imagine whipping up a batch for a new neighbor or a busy friend.
- Crowd-pleasing: The combination of succulent shrimp, crisp veggies, and savory garlic is a winner for pretty much everyone.
Ingredients
Gather ’round, chefs! Here’s what you’ll need. Don’t worry, these are all pantry staples or easy to find at your local grocery store.
- 300g shrimp, peeled and deveined: Fresh or frozen (thawed, of course!) works beautifully. Just make sure they’re ready to go!
- 1 bunch asparagus, trimmed and cut into 2-inch pieces: Look for bright green, firm stalks. Trimming the tough ends is all the prep they need.
- 1 cup mushrooms, sliced: Cremini or white button mushrooms are perfect for their earthy flavor and quick cooking time.
- 2 garlic cloves, minced: The heart and soul of this dish! The more garlic, the merrier, in my opinion.
- 2 tbsp soy sauce (or tamari for gluten-free): This is our savory flavor base. Tamari is a fantastic gluten-free alternative that offers a similar rich taste.
- 1 tbsp olive oil or sesame oil: Olive oil is great for everyday cooking, but a drizzle of sesame oil at the end adds an extra layer of nutty aroma.
- ½ tsp black pepper: Just a little kick to balance everything out.
- Optional: chili flakes, lemon juice: These are your secret weapons for adding a touch of heat or a bright, zesty finish.
How to Make It
Alright, let’s get cooking! Put on your favorite playlist and let’s make some magic happen.
- Heat your pan: Grab your favorite large skillet or wok and place it over medium-high heat. Let it get nice and warm – this is key for a good sear! Add your olive oil or sesame oil.
- Aromatic beginnings: Toss in your minced garlic and let it sizzle for about 30 seconds. You want it to be fragrant, not burnt!
- Shrimp’s quick dip: Add your shrimp to the hot skillet. They cook super fast! Stir them around for just 2-3 minutes until they turn pink and opaque. Once they’re perfectly cooked, scoop them out of the skillet and set them aside on a plate. This prevents them from getting tough.
- Veggie time: Now, add your asparagus pieces and sliced mushrooms to the same skillet. Stir-fry them for about 3-5 minutes. You want them to be bright green and tender-crisp – still with a little bite!
- Reunite and rejoice: Bring those lovely cooked shrimp back into the skillet with the veggies.
- Sauce it up: Pour in your soy sauce (or tamari!) and sprinkle in the black pepper.
- Final flourish: Give everything a good stir and cook for just another minute. This allows all those wonderful flavors to meld together beautifully.
- Optional magic: If you’re feeling adventurous, now’s the time to add a pinch of chili flakes for a little warmth, or a squeeze of fresh lemon juice for a bright, zesty pop. Trust me, it’s a game-changer!
- Serve and savor: Dish it up immediately. This stir-fry is best enjoyed piping hot!
Substitutions & Additions
Feeling creative? This recipe is a fantastic canvas for your culinary imagination! Don’t be afraid to play around.
- Veggies: Swap the asparagus and mushrooms for other quick-cooking veggies like broccoli florets, snap peas, bell peppers (any color!), or even some pre-shredded carrots. Just make sure they’re cut into bite-sized pieces.
- Protein: Chicken breast or thighs, thinly sliced, can be used instead of shrimp. You’ll just need to cook them a bit longer until they’re no longer pink inside. Tofu is also a wonderful vegetarian option – press it well and cube it before adding!
- Aromatics: A bit of grated ginger alongside the garlic can add a lovely warmth and zing. A few thinly sliced scallions stirred in at the end also add a fresh oniony bite.
- Sauce Boost: Want a richer sauce? Add a teaspoon of honey or maple syrup for a touch of sweetness. A splash of rice vinegar can also add a nice tang.
Tips for Success
A few little tricks can make this already simple recipe even more foolproof!
- Prep Everything First: Stir-fries cook so quickly that you won’t have time to chop once you start. Have all your veggies cut, garlic minced, and shrimp ready to go before you even turn on the stove.
- Don’t Crowd the Pan: If you’re doubling the recipe, cook the shrimp in batches. Overcrowding the pan can steam the shrimp instead of searing it, and your veggies won’t get that lovely crisp-tender texture.
- Medium-High Heat is Your Friend: This heat level is crucial for getting that perfect sear on your shrimp and that delightful crispness on your vegetables.
- Prep Ahead: You can trim and cut your asparagus, slice your mushrooms, and mince your garlic a day in advance. Store them in airtight containers in the refrigerator.
How to Store It
Leftovers? Lucky you! This stir-fry is delicious the next day, too.
Let the stir-fry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat or in the microwave, adding a tiny splash of water or broth if it seems a little dry.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw your frozen shrimp completely before cooking. Pat them dry with a paper towel for the best sear.
What if I don’t have a wok?
No worries at all! A large, heavy-bottomed skillet (like a cast-iron or stainless steel one) works just as well for stir-frying.
How can I make this a full meal?
This stir-fry is fantastic served over fluffy white or brown rice, quinoa, or even noodles like lo mein or ramen!
Quick & Easy Garlic Shrimp Stir-Fry with Asparagus & Mushrooms
Equipment
- Large skillet or wok
- Plate for setting aside cooked shrimp
- Airtight container for storing leftovers
Ingredients
Main ingredients
- 300 g shrimp peeled and deveined, fresh or frozen (thawed)
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup mushrooms sliced (cremini or white button)
- 2 cloves garlic minced
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp olive oil or sesame oil
- 0.5 tsp black pepper
- chili flakes optional
- lemon juice optional
Instructions
- Heat your favorite large skillet or wok over medium-high heat. Add olive oil or sesame oil.300 g shrimp
- Toss in minced garlic and sizzle for about 30 seconds until fragrant.300 g shrimp
- Add shrimp to the hot skillet and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp from skillet and set aside.300 g shrimp
- Add asparagus and mushrooms to the same skillet and stir-fry for 3-5 minutes until tender-crisp.300 g shrimp
- Return cooked shrimp to the skillet with the vegetables.300 g shrimp
- Pour in soy sauce (or tamari) and sprinkle with black pepper.300 g shrimp
- Stir everything together and cook for another minute to meld flavors.
- Optionally, add chili flakes for warmth or lemon juice for brightness.300 g shrimp
- Serve immediately.