Stir-Fried Shrimp Asparagus Mushrooms

Why You’ll Love This Recipe

I love this recipe for its simplicity and balance. It’s light yet filling, loaded with protein from the shrimp and fiber-rich vegetables, and has just enough seasoning to enhance the natural flavors without overwhelming them. The stir-fry method keeps everything crisp and tender, and the optional addition of butter gives the sauce a luxurious finish. It’s naturally low in carbs, gluten-free if I use tamari, and easy to adjust based on what’s in my fridge.

Ingredients

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

Main
• 450 grams shrimp, peeled and deveined
• 450 grams asparagus, trimmed
• 225 grams cremini mushrooms, sliced

Aromatics and Seasonings
• 4–6 cloves garlic, minced
• 30 milliliters olive oil
• 15 milliliters soy sauce or tamari
• 1 teaspoon ground black pepper
• Salt, to taste

Optional Enrichment
• 15 grams unsalted butter

Directions

I start by prepping all the ingredients: I wash and trim the asparagus, slice the mushrooms, peel and devein the shrimp, and mince the garlic. Having everything ready to go makes stir-frying super easy and stress-free.

I heat olive oil in a large nonstick skillet or wok over medium-high heat. Once the oil is hot, I add the garlic and stir-fry it for about 30 seconds, just until it becomes fragrant—being careful not to let it brown.

Next, I toss in the mushrooms and asparagus. I stir-fry them for 3 to 5 minutes until the mushrooms release their juices and the asparagus turns bright green but still has a slight crunch.

I add the shrimp to the pan and stir-fry for another 2 to 3 minutes, just until the shrimp turn pink and are cooked through.

To finish, I season the stir-fry with soy sauce or tamari, ground black pepper, and salt to taste. If I want an extra layer of richness, I add a bit of unsalted butter in the last minute and stir it through to coat everything.

I serve this stir-fry hot, either on its own or over steamed rice, quinoa, or even cauliflower rice for a low-carb option.

Servings and timing

This recipe makes 4 servings and comes together in just 25 minutes—15 minutes of prep and 10 minutes of cook time. It’s perfect for a fast, nutritious meal that doesn’t require much cleanup or planning.

Variations

I like adding other vegetables like bell peppers, zucchini, or thinly sliced onions when I want to switch things up. Shiitake or oyster mushrooms work beautifully in place of cremini for a more intense umami flavor. Sometimes I sprinkle in red pepper flakes for a bit of heat, or finish the dish with a drizzle of teriyaki or oyster sauce for a sweeter, deeper flavor. Garnishing with sesame seeds or chopped green onions also adds a nice touch of color and texture.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in a skillet over medium heat until warmed through. I avoid the microwave if possible to keep the shrimp from overcooking and the vegetables from becoming too soft. This dish isn’t ideal for freezing due to the texture of the shrimp and vegetables, but it’s so quick to make fresh that I rarely need to.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just thaw them fully and pat them dry before cooking to avoid adding extra water to the stir-fry.

How do I keep the vegetables from overcooking?

I stir-fry on high heat and don’t walk away. The quick cook time keeps everything crisp-tender. I also make sure the pan isn’t overcrowded so the veggies sauté instead of steaming.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but I’ve prepped the ingredients ahead of time—chopping the veggies and cleaning the shrimp—so that everything’s ready to cook when I need it.

What can I use instead of soy sauce?

Tamari is a great gluten-free alternative. For a soy-free version, I sometimes use coconut aminos, though it adds a slightly sweeter taste.

Is this dish spicy?

Not by default, but I easily add heat by sprinkling in red pepper flakes or adding a splash of chili oil at the end if I want it spicier.

Conclusion

Stir-Fried Shrimp Asparagus Mushrooms is one of my favorite easy dinners—quick, wholesome, and packed with fresh flavors. I love how versatile it is, making it perfect for using up extra veggies or switching out seasonings to suit my mood. Whether I serve it over rice, noodles, or enjoy it on its own, it’s always a satisfying and nourishing meal that I can pull together in no time.