Savor the perfect balance of flavors in this quick and delicious Shrimp and Asparagus Stir-Fry. Tender shrimp, crisp asparagus, and a medley of ingredients come together effortlessly. Whether paired with steamed rice or cauliflower rice, it's a delightful dish that makes this an easy mid-week meal. Upgrade your dinner routine with this tasty stir-fry!
Ingredients:
2 pounds large, peeled, with tail segments intact and deveined
1 teaspoon sea salt
1 teaspoon Asian Sesame Oil
1 tablespoon tamari
1 bunch asparagus, ends trimmed and stalks peeled if thick and woody
2 tablespoons peanut oil
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 green onion, cut on the diagonal into 1 inch pieces
2 tablespoons Chinese rice wine
Fresh cilantro for garnish
Steamed rice for serving or riced cauliflower
Directions:
Place the shrimp in a glas bowl and add the salt, sesame oil, and tamari. Toss to coat.
Cut the asparagus into pieces about 2 inches long.
In a large wok or sauté pan over medium heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil.
Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute.
Using a slotted spoon or a skimmer, transfer to the shrimp bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute.
Add the green onion and rice wine.
Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes.
Return the shrimp to the pan and toss and stir just until heated through, about 1 minute.
Pour into a shallow bowl and garnish with cilantro leaves.
Serve with steamed rice, or cauliflower rice.
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