Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

I was feeling a bit lazy today and didn’t want to go through a lot of trouble cooking dinner tonight.  Since I had some asparagus and defrosted shrimp, I thought I’d combine the two.  I also had some carrots so I threw that in.  Took no time at all —I was done cooking within 45 minutes.

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  • 12-14 medium size raw shrimp, peeled and deveined
  • 1 teaspoon of cornstarch
  • 1/2 cup of dry sherry
  • 1/8 teaspoon of soy sauce
  • a drizzle of sesame oil
  • 1 bunch of asparagus, sliced on an angle 3″ long
  • 1 carrot, julienne
  • 3 small cloves of garlic, minced
  • 1/4 teaspoon of sugar
  • 1/4 cup of water
  • salt and pepper to season
  • olive oil for cooking


In a bowl, combine shrimp, cornstarch, sherry, soy sauce, and sesame oil.  Let it marinade for 20-30 minutes.  Do not discard the marinade.

In a pan over medium high heat, add olive oil and shrimp.  Brown shrimp (ready when it turns opaque) and then take it out of the pan and onto a clean plate or bowl.  Do not turn off heat.

Add more olive oil to the pan and add asparagus, carrots and garlic.  Cook it for 2-3 minutes and then add in your shrimp, sugar, shrimp marinade, and water.  At this point the dish will have a light gravy from the shrimp marinade and water.  Season with salt and pepper.  Serve over rice.


6 thoughts on “Shrimp and Asparagus Stir Fry

  1. I made this for dinner last night and it was beautiful. So simple and fresh. I ate it without rice as I was on a low calorie day and worked out that it is about 250 cals per portion. The sauce was so good that I had to slurp it from the bowl!

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