Quick Shrimp and Asparagus Stir-Fry
Updated April 16, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1pound peeled and deveined frozen shrimp (16-to-20-count; see Tip)
- Salt
- Canola or grapeseed oil
- 1sweet onion, diced
- 2garlic cloves, thinly sliced
- 1small red hot chile, thinly sliced (seeds removed for a milder heat)
- 1bunch asparagus, trimmed and cut at a sharp angle into 2-inch pieces
- 2tablespoons soy sauce
- 1teaspoon granulated sugar
- ½tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
528 calories; 44 grams fat; 4 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 26 grams protein; 739 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse the shrimp in a colander under running cold water until no longer rock hard, 3 to 4 minutes. Very generously sprinkle with salt and toss in the colander. Let stand for 1 minute, then rinse well. Pat dry with paper towels.
- Step 2
Heat a wok or large skillet over high heat. Add enough oil to generously coat the bottom, then add the onion, garlic and chile. Sprinkle with salt and cook, stirring, until the onion starts to turn translucent, 1 to 2 minutes.
- Step 3
Add the shrimp and cook, stirring, until curled more tightly, 1 to 2 minutes. Add the asparagus, soy sauce and sugar, and cook, stirring, until the asparagus are just tender, 1 to 3 minutes.
- Step 4
Turn off the heat, add the butter and stir until melted. Serve immediately.
Tip
- If using shell-on shrimp, start with 1¼ pounds. If you can’t find a 16-to-20-count package of shrimp, go with smaller ones, such as a 21-to-30-count. (Shrimp are labeled by number of shrimp per pound, such as 16-20 or 21-30.) If using smaller shrimp, reduce the cooking time slightly.
Private Notes
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Cooking Notes
Jess
Wouldn’t cooking the shrimp for the 4-5 minutes called for in the recipe result in tough, overcooked shrimp? Any reason not to cook them for a minute or two, remove them, cook the veggies, and then recombine everything for the last steps?
Jean
Start cooking the asparagus before the shrimp; otherwise you'll have pink hockey pucks.
dmrnh
I recently made something similar to this a few weeks ago, I have never joined in on comments, but I want to share a tip. Using any rice pilaf mix, especially the long grain and wild rice, gives it more flavor and ease. Used red pepper flakes and a splash of wine, I did not use soy sauce,but I added some fish broth and simmered the asparagus. Added shrimp towards the end and served with a sprinkle of Parmesan and parsley.
StuKin
This works perfectly well made with broccoli or many other vegies if asparagus is not in your fridge. Just remember to re-name the recipe accordingly. I made it with fresh sorrel from the garden, and it was excellent. I like the lemony flavor even better, so I ate the whole thing myself.
Susan L
Definitely cook the asparagus first, then shrimp. Quick, winner dinner
Michael
Joyce, probably not a food safety issue but a conserving resource issue. Running tap water for minutes on end is a waste of a non renewable resource, especially here in the West. Frozen shrimp in a bowl of water for an hour has always worked for me. Cheers!
Mike
Saute the asparagus first. Cooking 101.
msf
Double the sauces Cook the asparagus before the shrimp
Raro
This recipe won high approval from my family. I followed the recipe as written, with regard to ingredients and procedures. However, I did pull the shrimp out of the frying pan when they were just barely cooked because I could tell that they would have become overcooked had I left them sautéing while cooking the asparagus. I added them back when the asparagus were just reaching completion. It did seem like this approach to frozen shrimp made them tastier.
Melaine
Uncooked and no questions are dumb! Happy cooking!
Kd-nyt
Wastes a lot of water. Better to defrost overnight in fridge or a few hours ahead on metal pan on counter.
Nina Altschiller
Delicious. I didn't have a red chili, so I used a serrano with seeds. I sauteed the onion, then garlic with the chili, then added the asparagus, followed by the shrimp, and then the soy/sugar. Before the shrimp were completely cooked, I added a cup of cooked rice and the butter. The best, most sophisticated fried rice on earth. It helps that we live in Savannah, where fresh white shrimp are readily available (in this case, they'd been flash-frozen).
Maria
At least in my country frozen shrimp can be both cooked and uncooked. I would assume the recipe calls for uncooked shrimp, but your are right, it isn't specified.
LaLinda
Frozen uncooked shrimp
Rick T
Very good, plus quick and easy -- I'll definitely repeat while asparagus is in season. I followed other commentor's leads and cooked the asparagus for a couple of minutes before adding the shrimp. I also doubled the sauce. Everything turned out perfectly.
Sarah Britton
Good with tweaks. After adding onion, garlic and chili, only cook for a minute. Add asparagus and cook until the asparagus is mostly tender. Only then add the shrimp, soy sauce and sugar and cook until no longer translucent and it's firm -- in my wok 2-3 minutes if that. The size of your asparagus (I used the big fat ones) will determine how long it needs to cook. The fat ones took quite a while to get tender. By the time the asparagus was tender the onions were overcooked/too charred.
Bob Wright
Loved it. Agree with others….asparagus first otherwise shrimp will be tough. Also, double the sauce OR add a few other ingredients so it’s not so soy heavy. Maybe oyster sauce ? Great dinner.
Chez Fielding
I made this exactly as written with Costco raw shrimp 21-25 per pound. No changes necessary. Fresh spring asparagus and it can’t be beat. Quick and delicious. I used Near East rice pilaf. Perfect!
Sophie
Why not fresh shrimp, shelled and deveined? Worked for me.
Kitty Cooper
Brining the cooked shrimp made a huge difference in the tenderness, wow!
Nancy
I added one anchovy which melted and provided more umami
Me
Made this with three smaller frozen shrimp from Costco. Followed the advice to sauté asparagus before the shrimp and this worked well. Also added the garlic a little before the asparagus so as not to burn it. Served with plain ol’ quinoa and this was just so good and easy! Definitely on the radar for future meals.
Richard X
How did you get three shrimp to feed four people?
Maeve
Use fresh shrimp and devein. Patting with paper towels is unnecessary. I use an old linen dishtowel if necessary, but you can just let them sit for a couple of minutes.
Richard X
You want the shrimp to be completely dry so that they don't steam
Greg B.
I followed this recipe pretty closely but agree the asparagus should be sautéed before the shrimp is added. To build on the asian influence I added about a tablespoon or two of ginger and added sesame oil which added depth to the dish. At the end I topped the dish off by adding chopped scallions and served over pad thai noodles. It was perfect!
Stephen in Pittsburgh
Good method to use with frozen shrimp.
KSWinCA
I should have read the reviews first. Yes, the asparagus should go in before the shrimp. The shrimp were tough and overcooked. :-( The sauce was delicious, and I'll try the recipe again, making sure not to overcook the shrimp.
Kate
Cooked this for guests last evening. Very easy and delicious. With the asparagus sliced in thin, diagonal slices, the cooking times for the shrimp and veg were pretty close. The asparagus were crisp tender and the shrimp perfectly done. The pepper I bought was not spicy enough, so I passed chili crisp at the table. Served with brown rice, but I like the pilaf idea someone suggested.
Hannah
Made this last night and it was really good! I did add some additional seasonings, gochujang and ginger. I also substituted brown sugar for white and served it over rice. And per the other comments, I cooked the asparagus first and then added in the shrimp. Would definitely make again.
Stephen Martin
Defrost the shrimp in a bowl of cold water. Takes no more than 30 minutes. Double the sauce. Add lots of ginger. Add the asparagus and the shrimp together and stirfry on high until the shrimp or pink on both sides. Everything will be done perfectly.
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