There’s something so comforting about a quick stir-fry that hits all the right notes—crunchy, juicy, savory, and zesty.
This shrimp stir fry with asparagus and mushrooms is one of my go-to weeknight meals when I want something delicious and healthy in under 20 minutes.
Why You’ll Love This Recipe
It’s fast—on the table in 20 minutes!
Perfect balance of protein and veggies
So versatile: serve it over rice, noodles, or just as is
That lemon-soy sauce combo is light but bold
What You’ll Need (Ingredient Highlights)
Shrimp – I use large peeled and deveined shrimp for convenience
Asparagus – adds crunch and a bright, fresh bite
Mushrooms – earthy flavor that pairs beautifully with shrimp
Garlic – the aromatic backbone of this dish
Soy Sauce + Lemon Juice – for the perfect sweet-salty-citrusy finish
Pro Tips Before You Start
Use shrimp that’s fully thawed and pat dry before cooking for best sear.
Slice asparagus into even 1-inch pieces so they cook uniformly.
Don’t overcrowd the pan—high heat and space = caramelization.
Finish with extra lemon juice if you love a tangy kick.
How to Make Shrimp Stir Fry with Asparagus and Mushrooms
Step 1: Sauté the shrimp
Heat 1 tablespoon of olive oil in a skillet or wok over medium-high heat until shimmering.
Add the shrimp and cook for 2–3 minutes, flipping halfway, until they turn pink and opaque.
Remove from the pan and set aside.
Step 2: Cook the veggies
Add the remaining tablespoon of olive oil to the same pan.
Toss in the chopped asparagus and sliced mushrooms.
Stir-fry for 3–4 minutes until the asparagus is tender-crisp and mushrooms are golden.
Step 3: Add aromatics
Stir in the minced garlic, salt, and black pepper.
Cook for another minute, stirring constantly to prevent burning.
Step 4: Bring it all together
Return the cooked shrimp to the pan. Pour in the soy sauce and lemon juice.
Toss everything together until well coated and heated through.
Step 5: Serve and enjoy
Serve hot over a bed of rice, noodles, or quinoa.
Add a sprinkle of lemon zest or a pinch of chili flakes for an extra pop of flavor if you like.
What to Serve It With
Steamed jasmine or brown rice
Garlic noodles
Quinoa or cauliflower rice for a low-carb option
A crisp cucumber salad or miso soup
Variations / Substitutions
Swap shrimp for sliced chicken breast or tofu
Add bell peppers or snap peas for extra crunch
Use tamari instead of soy sauce for a gluten-free version
Drizzle with sesame oil or top with sesame seeds for extra flavor
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat—add a splash of water if it seems dry.
Not ideal for freezing (shrimp can become rubbery), but can be eaten cold over salad!
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry thoroughly before cooking.
Can I make this ahead of time?
This dish is best fresh, but leftovers are tasty for lunch the next day.
What kind of mushrooms work best?
Button mushrooms or cremini are great, but shiitake adds a lovely umami flavor too.
Can I use lime instead of lemon?
Absolutely! Lime juice works beautifully here.
Is this dish spicy?
No, but feel free to add red pepper flakes or a dash of sriracha.
How do I make it vegetarian?
Swap the shrimp for firm tofu or tempeh and proceed with the recipe.
Can I double the recipe?
Yes! Just be sure to cook in batches to avoid steaming the ingredients.
Final Thoughts
Every time I make this shrimp stir fry with asparagus and mushrooms, I’m amazed at how something so simple can taste so special.
It’s proof that with fresh ingredients and a hot pan, you don’t need much to create magic.
Whether you’re cooking for one or feeding a family, this stir-fry is sure to become a favorite.
Shrimp Stir Fry – Asparagus – Mushrooms
Ingredients
Method
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Cook shrimp for 2–3 minutes until pink and opaque. Remove and set aside.
- Add remaining olive oil to the pan. Sauté asparagus and mushrooms for 3–4 minutes.
- Add garlic, salt, and pepper. Cook 1 minute.
- Return shrimp to the pan. Stir in soy sauce and lemon juice. Combine everything well.
- Serve hot over rice, noodles, or quinoa.
- See full steps with tips & photos → https://theboatshedcafe.com/shrimp-stir-fry-asparagus-mushrooms/
Notes
- Don’t overcook shrimp—remove them as soon as they turn pink.
- For extra flavor, add a pinch of red pepper flakes.
- You can substitute broccoli or snap peas for the asparagus.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.