Sticky Garlic Shrimp Stir-Fry with Asparagus and Mushrooms

Ingredients

• 1 lb large shrimp, peeled and deveined (Pat dry with paper towels before cooking.)
• 1 manojo asparagus (Trimmed and cut into 2-inch pieces.)
• 8 oz mushrooms (Sliced.)
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 4 garlic cloves (Finely minced.)
• 1 tsp fresh ginger (Grated.)
• 2 green onions (Chopped.)
• 0.25 cup soy sauce
• 3 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce
• 0.5 tsp red pepper flakes (Optional.)
• 0.5 cup water
• 1 tbsp cornstarch

Steps

1. 1

   Pat the shrimp dry with paper towels. In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, red pepper flakes if using, water, and cornstarch until completely smooth. Set the glaze aside.

2. 2

   Heat the olive oil in a large skillet or wok over medium-high heat.

3. 3

   Add the shrimp and sear for 1–2 minutes per side, until barely pink. Remove them from the skillet and set aside.

4. 4

   Place the mushrooms in the same skillet and cook for 3–4 minutes, until lightly browned.

5. 5

   Add the asparagus and continue cooking for approximately 3 minutes, until tender but still crisp.

6. 6

   Add the minced garlic, grated ginger, and sesame oil. Cook for approximately 30 seconds, until the aromatics are fragrant.

7. 7

   Pour the prepared glaze into the skillet and stir to combine it with the vegetables and aromatics.

8. 8

   Let the sauce simmer gently for 1–2 minutes, until glossy and thickened.

9. 9

   Return the shrimp to the skillet and toss until well coated with the glaze and heated through.

10. 10

    Finish with the chopped green onions and serve immediately.

Notes

The recipe provides approximately 310 calories and 26 g of protein per serving.

Nutrition per serving

• main dish
• stir-fry
• seafood
• quick
• wok
• sweet and sour
• high-protein