• Shrimp and Asparagus Stir-Fry

    By Jeri Mobley-Arias

    Juicy shrimp sauteed in ginger and garlic that’s then tossed in stir-fry asparagus and a savory oyster sauce. You're not too far from quick and delcious eats!

    • Can Stir-Fries Be Its Own Love Language?

      Simple stir-frys are almost like a love language for me; simple in creation and always rewarding in flavor. Take advantage of in-season asparagus and whip up this easy dish that promises big flavor.

      Shrimp make for an excellent protein choice for stir-fries. The juicy, tender texture of shrimp is highly versatile with pretty much any sauce; garlic, oyster, honey-ginger, soy-ginger… I can honestly name over a dozen stir-fry sauce pairings, which is why I love using shrimp!

      Another reason I love making stir-fries is because it falls under my 'low effort, high-reward eats' category. Times when you’re teetering the line of ordering take-out, stir-fries come through as the king of one-pan,low-effort meals.

      What Are The Main Components of This Stir-Fry?
      • Vegetable: Tender-crisp, bright asparagus. When in season, I love adding asparagus to stir-fry eats. The slight crunch of this vegetable always pairs well with practically any protein.
      • Aromatics: Ginger and garlic–and don’t be scared to use it! This recipe calls for 1½ tablespoons minced of each, and boy does it add SO much flavor. If you’re a ginger + garlic lover like me, go for a little more, but definitely do not go for less.
      • Protein: Big, juicy 16/20–or large–shrimp. Deshelled and don’t skimp on deveining. Remove that central vein, y'all. No gritty, sandy texture for me, please.
      • Sauce: What’s a stir-fry without a great sauce? This one is easy: oyster sauce + water. That’s it! Sometimes, sauces require a handful of ingredients (which isn’t bad!), however, this one is pretty simple, but don't mistake it for dull or flavorless. The marriage of aromatics, along with the oyster sauce will take your tastebuds to Flavortown.
      How to Make Shrimp and Asparagus
      1. Although stir-fries are ideally made using a wok, don’t worry if you don’t have one, a large skillet will work just fine.
      2. Heat skillet until it gets very hot. When making stir fries, the wok needs to get very hot and this also applies to using a skillet. Sauté ginger and garlic in avocado oil;
      3. Add shrimp and red chili flakes and cook until hue is slightly pink. Remove from skillet and set aside. You don’t want to cook the shrimp through completely as it will return to the skillet after cooking asparagus;
      4. Add remaining avocado oil, asparagus and kosher salt. Stir constantly until asparagus are tender-crisp.
      5. Return shrimp to skillet and add water and oyster sauce. Cook shrimp through and adjust seasoning with kosher salt if needed.
      What to Serve with Shrimp and Asparagus Stir-Fry?

      The choice is yours: steamed jasmine rice, or as-is. Personally, nothing beats a bowl of this stir-fry with jasmine rice saturated in a savory ginger, garlic, and oyster sauce–just sayin’!

      More Big-Hitter Shrimp Recipes
      Loving This Shrimp and Aspargus Stir-Fry?

      Leave a commment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!

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  • Shrimp and Asparagus Stir-Fry

    By Jeri Mobley-Arias

    Juicy shrimp sauteed in ginger and garlic that’s then tossed in stir-fry asparagus and a savory oyster sauce. You're not too far from quick and delcious eats!

    • Total Time:
      20 minutes
    • Servings:
      2-3

    Ingredients

    • 2½ tablespoons avocado oil, split
    • 1 pound 16/20 count shrimp, deveined + deshelled
    • 1 pound asparagus, 1½ inch diagonal cut + tough ends removed
    • 1½ tablespoons ginger, minced
    • 1½ tablespoons garlic, minced
    • ¼ teaspoon red chili flakes
    • ¼ teaspoon Kosher salt, + more to taste
    • 1 tablespoon + 1 teaspoon oyster sauce
    • ¼ cup water

    For Serving

    • jasmine rice

    Instructions

    1. In a wok or skillet, add 1¼ tablespoons avocado oil and sauté ginger and garlic until fragrant 1-2 minutes.
    2. Add shrimp and red chili flakes and cook until shrimp are pink. Be sure to not overcook shrimp.
    3. Remove shrimp, garlic and ginger from wok and place in a bowl. Set aside.
    4. Add remaining 1¼ tablespoons avocado oil, asparagus and kosher salt to wok. Stir constantly and cook for 2 minutes. Return shrimp mixture to wok. Cook for 1 minute.
    5. Add oyster sauce and ¼ cup water. Cook for one minute. Test asparagus you want the texture to be tender-crisp, not soft and soggy.
    6. Serve over jasmine rice. Enjoy!
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