Name: Stir-Fried Shrimp, Asparagus, and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 pound shrimp, peeled and deveined; 1 pound asparagus, trimmed and cut into 2-inch pieces; 8 ounces cremini mushrooms, sliced; 4–6 cloves garlic, minced or thinly sliced; 2 tablespoons olive oil; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon black pepper; Salt, to taste; 1 tablespoon butter (optional, for richness)

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This Stir-Fried Shrimp, Asparagus, and Mushrooms dish is quick, fresh, and full of flavor. I love how the shrimp stay tender and juicy, while the asparagus brings a crisp bite and the mushrooms add earthy depth. It’s a simple one-pan meal that’s perfect for busy weeknights but elegant enough to serve to guests.

Why You’ll Love This Recipe

I love how this recipe comes together in under 20 minutes with minimal prep. It’s light yet satisfying, with a balance of protein, veggies, and bold flavor. The garlic and soy sauce give the dish a savory kick, while the optional butter adds richness. It’s also naturally low-carb, gluten-free if I use tamari, and easy to customize with other vegetables. Stir-Fried Shrimp, Asparagus, and Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound shrimp, peeled and deveined
1 pound asparagus, trimmed and cut into 2-inch pieces
8 ounces cremini mushrooms, sliced
4–6 cloves garlic, minced or thinly sliced
2 tablespoons olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon black pepper
Salt, to taste
1 tablespoon butter (optional, for richness)

Directions

I pat the shrimp dry and season lightly with salt and pepper.
In a large skillet or wok, I heat 1 tablespoon of olive oil over medium-high heat.
I add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside.
In the same skillet, I add the remaining olive oil and sauté the garlic for about 30 seconds until fragrant.
I toss in the asparagus and mushrooms, cooking for 4–5 minutes until tender-crisp.
I return the shrimp to the pan, add soy sauce (or tamari), black pepper, and butter if I’m using it.
I stir everything together for another 1–2 minutes until well coated and heated through.
I serve immediately, either on its own or over rice or noodles.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 10 minutes to cook, so I can have it ready in 20 minutes total.

Variations

I sometimes add a splash of sesame oil or rice vinegar for extra flavor.
For spice, I toss in a pinch of red pepper flakes or sliced chili.
I switch up the veggies with snap peas, baby bok choy, or bell peppers.
For extra protein, I top it with a fried egg before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them quickly in a skillet over medium heat so the shrimp don’t overcook. I avoid freezing, since shrimp and asparagus can lose their texture after thawing.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them fully and pat them dry before cooking so they don’t release excess water.

Do I need to blanch the asparagus first?

No, stir-frying cooks it quickly, but if the spears are very thick, I sometimes blanch them for 1 minute first.

Can I make this dairy-free?

Yes, I simply leave out the butter and stick with olive oil.

What can I serve this with?

I like it with jasmine rice, brown rice, or soba noodles, but it’s also great on its own for a lighter meal.

How do I keep the shrimp tender?

I cook them quickly over high heat and remove them from the skillet as soon as they turn pink to prevent overcooking.

Conclusion

Stir-Fried Shrimp, Asparagus, and Mushrooms is one of my favorite quick dinners because it’s fresh, flavorful, and nourishing. The shrimp, crisp asparagus, and savory mushrooms come together in a garlicky soy glaze that’s simple yet delicious. Whether I serve it over rice or enjoy it as a low-carb meal, it always hits the spot.