This stir‑fry brings together succulent shrimp, tender asparagus, and savory mushrooms cooked quickly in a fragrant garlic‑ginger sauce. It’s a vibrant, healthy dish that’s ready in under 20 minutes.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is. The shrimp turn out perfectly juicy, the asparagus stays crisp‑tender, and the mushrooms soak up every bit of the savory sauce. It’s a simple, balanced meal that packs protein, veggies, and big flavor—all in one pan, and ready before I know it.

ingredients

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

Shrimp, peeled and deveined
Asparagus, trimmed and cut into 1‑inch pieces
Mushrooms (cremini or white), sliced
Garlic, minced
Ginger, minced
Soy sauce (or tamari)
Sesame oil
Olive oil or neutral cooking oil
Cornstarch (for sauce thickening)
Chicken or vegetable broth (or water)
Optional: red pepper flakes or sriracha for heat
Optional garnish: green onions, sesame seeds, fresh cilantro

directions

In a small bowl, whisk soy sauce, broth, a drizzle of sesame oil, and cornstarch until smooth. Set aside.
Heat oil in a large skillet or wok over medium‑high heat. Add minced garlic and ginger; stir for about 30 seconds until fragrant.
Add shrimp in a single layer, season with a pinch of salt and pepper, and cook about 2 minutes per side until they turn pink and are nearly cooked through. Remove shrimp and set aside.
In the same pan, add asparagus and mushrooms; stir‑fry for 3–4 minutes until the asparagus is crisp‑tender and mushrooms have released their juices.
Return shrimp to the pan and pour in the sauce. Stir and cook for another minute until everything is coated and the sauce has thickened.
Taste and adjust seasoning—add more soy sauce, a dash of sriracha, or sprinkle with red pepper flakes if desired.
Remove from heat, garnish with sliced green onions, sesame seeds, or cilantro.

Servings and timing

This recipe serves 3–4 people.

Preparation time: about 5 minutes
Cook time: around 12 minutes
Total time: approximately 17 minutes

Variations

Veggie swap: I swap in snap peas, bell peppers, or broccoli depending on what’s on hand.
Flavor twist: A squeeze of lime juice or drizzle of hoisin adds depth.
Nutty crunch: I toss in toasted cashews or peanuts at the end.
Make it saucy: For more sauce, I double the amount of broth and cornstarch while keeping soy sauce the same.

storage/reheating

Storage: I refrigerate leftovers in an airtight container for up to 2 days.
Freezing: I don’t recommend freezing this stir‑fry—asparagus loses its texture and becomes limp.
Reheating: I reheat gently in a skillet over medium heat, adding a splash of broth to revive the sauce. Microwave reheats well in 30‑second intervals.

FAQs

Can I use frozen shrimp instead of fresh?

Yes—I thaw and pat them dry well before cooking to avoid excess moisture in the stir‑fry.

What kind of mushrooms work best?

I prefer cremini or white mushrooms; they hold up well and have a mild, savory flavor that absorbs the sauce beautifully.

Do I have to use cornstarch?

Cornstarch helps the sauce thicken quickly. If I don’t have it, I simply use less liquid and reduce the sauce until it coats the shrimp and veggies.

Is this dish spicy?

It’s mild by default, but I love adding red pepper flakes or sriracha for a kick.

Can I prep ingredients ahead?

Absolutely—I slice veggies and whisk the sauce ahead of time. Once hot, it all comes together in minutes.

Conclusion

This Stir‑fried Shrimp, Asparagus, and Mushrooms recipe has become one of my favorite go‑to meals when I want something fast, healthy, and full of flavor. I hope you enjoy preparing and savoring these vibrant, satisfying flavors as much as I do!