Shrimp and Asparagus Stir-Fry with Mushrooms

Looking for a quick, healthy, and flavor-packed dinner? This Shrimp and Asparagus Stir-Fry with Mushrooms is exactly what you need. Ready in just 25 minutes, this dish combines juicy shrimp, tender-crisp asparagus, and earthy mushrooms tossed in a light, savory stir-fry sauce. It’s perfect for busy weeknights when you want something fresh and homemade without spending hours in the kitchen.

I make this at least once a week when asparagus is in season. It’s a restaurant-quality meal that comes together in one pan, saving you time and cleanup. The shrimp cooks in minutes, the veggies stay vibrant and crisp, and the sauce ties everything together beautifully.

If you’re craving a wholesome dish that doesn’t compromise on taste, this shrimp stir-fry will become a staple in your kitchen. Serve it over steamed jasmine rice, brown rice, or even noodles for a satisfying and balanced meal. Plus, it’s easily customizable with your favorite vegetables or protein swaps.

This is more than just a stir-fry—it’s a weeknight lifesaver packed with nutrients, flavor, and texture.

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What Makes This Shrimp and Asparagus Stir-Fry Special?

• Quick & Easy: Done in under 25 minutes, including prep.

• One-Pan Recipe: Fewer dishes, less cleanup, happier you.

• Healthy & Balanced: High-protein shrimp, fresh vegetables, and a light sauce.

• Versatile & Customizable: Swap in your favorite veggies or adjust the spice level.

• Better Than Takeout: Fresh, flavorful, and free from excess oil or MSG.

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Ingredient Notes

Key Ingredients

• Shrimp (1 lb, peeled and deveined): Use large or jumbo shrimp for the best texture. Fresh or frozen works—just thaw before cooking.
  Substitute: Chicken breast, scallops, or tofu.

• Asparagus (1 bunch, trimmed and cut into 2-inch pieces): Brings freshness and crunch.
  Substitute: Green beans or broccoli.

• Mushrooms (8 oz, sliced): Adds a savory umami flavor.
  Best picks: Cremini, shiitake, or button mushrooms.

• Garlic (3 cloves, minced): Essential for flavor depth.

• Soy Sauce (3 tbsp): Use low-sodium for a lighter option.

• Oyster Sauce (2 tbsp): Gives richness and umami.
  Optional substitute: Hoisin sauce or more soy sauce.

• Sesame Oil (1 tsp): For that classic stir-fry aroma.

• Cornstarch Slurry (1 tsp cornstarch + 2 tbsp water): Thickens the sauce slightly.

• Neutral Cooking Oil (2 tbsp): Peanut, canola, or vegetable oil work well.

Equipment Needed

• Wok or large skillet (for high-heat cooking)

• Sharp knife for trimming asparagus

• Small bowl for mixing sauce

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How to Make Shrimp and Asparagus Stir-Fry with Mushrooms

Step 1: Prep the Ingredients

• Trim asparagus, slice mushrooms, and mince garlic.

• Pat shrimp dry with paper towels for better searing.

Step 2: Make the Stir-Fry Sauce

• In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Set aside.

Step 3: Sear the Shrimp

• Heat 1 tbsp oil in a wok over medium-high heat.

• Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove and set aside.

Step 4: Stir-Fry the Veggies

• In the same wok, add remaining oil.

• Toss in asparagus and mushrooms. Stir-fry 3-4 minutes until asparagus is bright green and tender-crisp.

• Add garlic and cook 30 seconds until fragrant.

Step 5: Combine and Sauce It Up

• Return shrimp to the wok.

• Pour in the prepared sauce and stir-fry for 1-2 minutes until everything is coated and glossy.

Step 6: Serve

• Serve immediately over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.

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Storage Options

• Room Temperature: Don’t leave out for more than 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze cooked stir-fry for up to 2 months. Thaw in the fridge overnight.

• Reheating: Warm in a skillet over medium heat or microwave in 30-second bursts.

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Variations and Substitutions

• Spicy Kick: Add chili flakes or sriracha to the sauce.

• Low-Carb: Serve over cauliflower rice or zucchini noodles.

• Gluten-Free: Use tamari instead of soy sauce.

• Extra Veggies: Add bell peppers, snow peas, or baby corn.

• Different Proteins: Swap shrimp for chicken, beef, or tofu.

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Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.

2. What’s the best mushroom for stir-fry?
Cremini or shiitake add great depth, but button mushrooms also work.

3. Can I make this ahead?
Yes, prep the veggies and sauce earlier in the day, then cook everything fresh for the best texture.

4. How do I prevent overcooking shrimp?
Cook on high heat and remove as soon as they turn pink and opaque.

5. Can I skip the oyster sauce?
Yes, just add an extra tablespoon of soy sauce or a splash of hoisin sauce instead.

6. Can I double this recipe?
Absolutely, but stir-fry in batches to avoid overcrowding the pan.

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Conclusion

This Shrimp and Asparagus Stir-Fry with Mushrooms is the perfect quick, healthy, and flavorful weeknight dinner. It’s fast, versatile, and better than takeout. Try it once, and it’ll become a regular on your dinner rotation. Don’t forget to leave a comment and share your version—I’d love to see your creations!

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