There’s nothing better than a quick stir-fry when you want something fresh, colorful, and full of flavor.

This shrimp and asparagus stir fry comes together in under 30 minutes with crisp vegetables, tender shrimp, and a savory sauce that pairs perfectly with rice or noodles.

Why You’ll Love This Recipe

It’s fast and easy—perfect for busy weeknights.

The shrimp cook up tender and juicy in minutes.

Crisp asparagus, bell peppers, and snap peas make it vibrant and nutritious.

The simple soy-based sauce ties everything together with just the right amount of flavor.

What You’ll Need (Ingredient Highlights)

Shrimp provide lean protein and a mild sweetness that balances the vegetables.

Asparagus and snap peas add crunch and freshness.

Red bell pepper brings color and natural sweetness.

Garlic and ginger give the dish a fragrant, zesty kick.

Soy sauce and optional oyster sauce create a rich, savory stir-fry sauce.

Pro Tips Before You Start

Pat shrimp dry before cooking so they sear instead of steaming.

Cut asparagus and bell peppers into similar sizes for even cooking.

Mix the sauce before stir-frying—this helps the dish come together quickly.

Cook shrimp just until pink and opaque to avoid overcooking.

How to Make Quick Shrimp Asparagus Stir Fry

Step 1 – Prep the ingredients

Wash and trim asparagus, slice bell pepper, and rinse snap peas.

Mince garlic and ginger. Pat shrimp dry and season lightly.

Step 2 – Mix the sauce

In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water. Set aside.

Step 3 – Cook the shrimp

Heat oil in a large skillet or wok over medium-high heat.

Add shrimp in a single layer, cooking 2–3 minutes per side until just pink. Remove and set aside.

Step 4 – Stir-fry the vegetables

In the same pan, sauté garlic and ginger for 30 seconds.

Add asparagus and bell pepper, cooking for 2–3 minutes. Add snap peas and stir-fry 2 more minutes.

Step 5 – Combine and finish
Return shrimp to the pan and pour in sauce.

Stir to coat and cook 1–2 minutes until the sauce thickens.

Step 6 – Serve

Serve hot over rice or noodles.

Garnish with sesame seeds and green onions if desired.

What to Serve It With

Steamed jasmine rice or brown rice makes a perfect base.

Try with noodles like lo mein or rice noodles.

Pair with a light soup or egg rolls for a takeout-style meal at home.

Variations / Substitutions

Swap shrimp for chicken or tofu for a different protein.

Use broccoli, zucchini, or green beans if asparagus isn’t in season.

Add chili flakes or sriracha for extra heat.

Replace oyster sauce with hoisin sauce for a sweeter profile.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat for best texture.

Avoid microwaving shrimp too long—they can turn rubbery.

FAQs

Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

What can I use instead of oyster sauce?
Hoisin or extra soy sauce works as a substitute.

How do I keep vegetables crisp?
Cook them quickly over high heat and don’t overcrowd the pan.

Can I make it ahead?
You can prep veggies and sauce ahead, then stir-fry just before serving.

Is this recipe gluten-free?
Yes, if you use tamari or gluten-free soy sauce.

Can I double the recipe?
Yes, but cook in batches so the shrimp and veggies sear properly.

Final Thoughts

This quick shrimp asparagus stir fry is vibrant, healthy, and packed with flavor.

It’s a weeknight-friendly dish that still feels special enough to serve guests.