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Garlic Shrimp Seafood Stir Fry with Asparagus and Mushrooms

This garlic shrimp seafood stir fry combines juicy shrimp, crisp asparagus, browned mushrooms, and garlic in a savory soy-based sauce. Ready in just 20 minutes, it makes a light and flavorful seafood dinner that can be served on its own or over steamed rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 10.6 oz shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp olive oil or sesame oil
  • 1/2 tsp black pepper
  • Chili flakes or a splash of lemon juice, optional

Equipment

  • large skillet
  • Tongs or silicone spatula
  • knife and cutting board

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes until browned around the edges.
  2. Add the asparagus and cook for another 3 to 4 minutes, tossing frequently, until bright green and crisp-tender.
  3. Push the vegetables toward the sides of the skillet. Add the shrimp and minced garlic to the center. Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
  4. Pour in the soy sauce or tamari and sprinkle with black pepper. Toss the shrimp, asparagus, and mushrooms together until everything is evenly coated in the savory sauce.
  5. Add chili flakes or a splash of lemon juice, if desired. Toss briefly, then remove the shrimp stir fry from the heat so the shrimp stay juicy and the asparagus keeps its bite.
  6. Serve the garlic shrimp seafood stir fry hot while everything is glossy and fresh.

Notes

Do not overcrowd the skillet so the mushrooms and asparagus can brown instead of steam.
Cook the shrimp only until pink and opaque to keep them tender.
Cook the asparagus just until crisp-tender so it keeps some bite.
Remove the stir fry from the heat promptly after adding the sauce to keep everything glossy and fresh.
Frozen shrimp may be used if fully thawed and patted dry before cooking.
Broccoli, snap peas, or bell peppers can be used in place of or alongside the asparagus and mushrooms.
Use tamari instead of soy sauce for a gluten-free version.