Shrimp and Asparagus Stir-Fry with Mushrooms | High-Protein, Low-Carb Weeknight Dinner
Samantha
This Shrimp and Asparagus Stir-Fry with Mushrooms is a quick and clean high-protein dinner you can make in under 30 minutes. Juicy shrimp, crisp asparagus, and savory mushrooms come together in a garlicky stir-fry sauce—perfect for meal prep, low-carb lifestyles, and spring-inspired meals.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Meal Prep
Cuisine Asian-Inspired, Clean Eating
Servings 4 servings
Calories 280 kcal
For the Stir-Fry:
- 1 lb raw shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 8 oz cremini or white mushrooms sliced
- 2 tablespoons avocado oil or sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger optional
For the Sauce:
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional for depth
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- Pinch of red pepper flakes optional
Prep everything first. Slice your mushrooms, trim the asparagus, and whisk the sauce ingredients in a bowl.
Sauté the shrimp. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
Cook the veggies. In the same pan, add the remaining oil. Toss in mushrooms and cook for 3 minutes. Add asparagus and stir-fry until crisp-tender (about 3-4 minutes).
Add aromatics. Stir in garlic and ginger, cooking just until fragrant.
Return shrimp & add sauce. Pour in the sauce, toss everything together, and cook for another 1-2 minutes until the sauce coats everything.
Serve hot. Garnish with sesame seeds or scallions if desired.
Secret Tips for the Best Shrimp and Asparagus Stir-Fry with Mushrooms
1. Dry the shrimp thoroughly before cooking: Patting the shrimp dry with paper towels helps them sear instead of steam, giving you that perfect golden edge and locking in flavor.
2. Use high heat for quick cooking: Stir-frying over high heat ensures the shrimp stay tender, the mushrooms caramelize, and the asparagus keeps a slight crunch. A hot wok or skillet is key.
3. Slice mushrooms and asparagus evenly: Uniform sizes mean even cooking. Cut mushrooms about ¼-inch thick and asparagus into 2-inch pieces so nothing gets mushy or underdone.
4. Cook in batches if necessary: Overcrowding the pan causes steaming. If you're doubling the recipe, stir-fry the shrimp first, set aside, then cook the veggies separately.
5. Add garlic and ginger at the right time: Toss minced garlic and fresh ginger into the hot pan just before returning the shrimp to finish. This preserves their bold flavor and avoids burning.
6. Finish with a splash of acid: A squeeze of lemon or a dash of rice vinegar at the end brightens the dish and balances the savory umami from the mushrooms and soy-based sauce.
7. Customize the sauce: Add chili flakes for heat, a drizzle of toasted sesame oil for richness, or a splash of fish sauce for extra depth. Stir-fry sauces are endlessly flexible.
8. Serve immediately: This dish is best hot from the pan. To keep it low-carb, serve over cauliflower rice or enjoy as-is for a high-protein, nutrient-packed weeknight dinner.Keyword easy shrimp and veggie stir fry, garlic shrimp stir fry, healthy shrimp dinner, high protein low carb dinner, low carb shrimp stir fry, one pan shrimp recipe, shrimp and asparagus stir-fry with mushrooms, shrimp and mushroom skillet, spring vegetable stir fry
