Best Shrimp And Asparagus Stir Fry Recipes

SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
• Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
• In the same pan, heat 2 tablespoons olive oil and add asparagus.
• Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
• Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
• Enjoy!

SHRIMP AND ASPARAGUS STIR FRY

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
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BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.

Steps:

• 1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
• 2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
• 3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!

SESAME SHRIMP AND ASPARAGUS STIR FRY

Steps:

• n a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside. In a 12-inch skillet over medium-high heat, toast the sesame seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the vegetable oil over medium-high heat until hot. Add the asparagus and cook until tender-crisp, stirring frequently, about 5 minutes. Add the tomatoes and cook 2 minutes, stirring frequently. Stir the soy sauce mixture and shrimp into the asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the sesame oil. To serve, spoon the rice onto 4 dinner plates, top with the shrimp mixture and sprinkle with toasted sesame seeds.

SHRIMP AND ASPARAGUS STIR FRY WITH LEMON SAUCE RECIPE - (4.6/5)

Steps:

• In a small bowl, whisk together all of the lemon sauce ingredients and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

SHRIMP AND ASPARAGUS STIR-FRY

Steps:

• Peel the ginger, then cut it crosswise into 1/2-inch slices. Put a third of the ginger in a medium saucepan, along with the rice and water; stir to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 20 minutes. Meanwhile, peel and devein the shrimp, placing them in a medium bowl. Sprinkle with the cornstarch and toss lightly to coat, then add the wine, fish sauce and fish stock or clam juice to form a marinade. Peel and cut the garlic (to taste) into very thin slices. Trim or snap off the woody ends from the asparagus; peel if desired, then cut the spears into 2-inch pieces. Mince the remaining two-thirds of the ginger slices. Heat the oil in a large saute pan or wok over medium-high heat. Add the garlic and ginger; stir-fry for 1 minute, until golden. Add the asparagus and stir-fry for 1 or 2 minutes, until crisp-tender. Push to the side of the pan. Drain the shrimp, reserving the marinade. Add the shrimp to the pan or wok and stir-fry for 2 to 4 minutes, until just opaque, then add the reserved marinade and stir-fry for 3 to 4 minutes, until it has thickened to form a sauce. Remove the ginger slices from the cooked rice, then divide the rice among individual plates. Top with equal portions of the shrimp, asparagus and sauce. Serve immediately.