If you’re craving a dish that’s bright, fresh, and packed with vibrant flavors, the Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe is going to be your new favorite weeknight meal. This recipe combines succulent shrimp with crisp asparagus, all coated in a lively lemon sauce that brings everything to life. It’s quick to prepare, visually stunning, and offers that perfect balance between tangy, savory, and subtly sweet notes. Whether you’re cooking for family or impressing guests, this stir fry delivers both comfort and elegance in every bite.
Ingredients You’ll Need
What makes the Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe so irresistible is its simple yet carefully chosen ingredients. Each component plays a crucial role, from the fresh shrimp and crunchy asparagus to the zingy lemon sauce that ties it all together.
- 4 tablespoons olive oil (divided): Provides a smooth, fruity base for cooking and helps brown the shrimp and asparagus perfectly.
- 1 pound large raw shrimp (peeled and deveined): The star protein, tender and quick to cook for a juicy bite every time.
- 1 pound asparagus (ends trimmed, cut into 2-3 inch pieces): Adds a fresh, crisp texture and vibrant green color that brightens the dish.
- 1/2 teaspoon salt (divided): Enhances the natural flavors without overpowering the delicate ingredients.
- 1 teaspoon minced ginger: Brings a subtle warmth and refreshing aroma that complements the lemon sauce beautifully.
- 1 teaspoon minced garlic: Adds depth and savory richness to balance the citrus notes.
- 2/3 cup chicken stock: Forms the base of the lemon sauce, adding subtle umami complexity.
- 1 tablespoon cornstarch: Thickens the lemon sauce to a silky consistency that clings to every bite.
- 1 tablespoon sugar: Balances the tartness of the lemon and savory soy for a harmonious flavor profile.
- 1 tablespoon soy sauce: Introduces a salty, savory backbone that deepens the sauce’s character.
- 1/4 cup lemon juice: The bright star of the sauce, giving it a fresh and zesty punch.
- 1 teaspoon lemon zest: Intensifies the lemon flavor with fragrant oils for an extra burst of citrus.
How to Make Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Step 1: Prepare the Lemon Sauce
Start by whisking together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest in a small bowl. This simple mixture is the heart of your lemon sauce, combining sweet, salty, and tangy elements that will beautifully coat the shrimp and asparagus later.
Step 2: Cook the Shrimp
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Arrange the shrimp in a single layer and cook for about 3 minutes, flipping halfway through to achieve an even, delicate pink color. Don’t forget to season with half the salt at this stage to enhance their natural sweetness. Once cooked, remove the shrimp from the pan and set them aside to keep them tender and juicy.
Step 3: Sauté the Asparagus and Aromatics
In the same pan, add the remaining 2 tablespoons of olive oil, then toss in the asparagus pieces. Sauté them until they turn bright green and are tender-crisp, which usually takes about 3-4 minutes. Add the remaining salt, then stir in the minced ginger and garlic for 30 to 45 seconds, letting their fragrant aromas infuse the pan and elevate the whole dish.
Step 4: Combine and Simmer
Pour the lemon sauce mixture over the asparagus in the pan, then return the shrimp to join the party. Stir everything together gently, letting the sauce simmer for about a minute. Watch as it thickens and glazes every bit of shrimp and asparagus with luscious lemony goodness.
Step 5: Serve and Enjoy
Remove the stir fry from the heat immediately, and get ready to enjoy a dish that tastes as fresh as it looks. This is best served hot, so plate it right away and prepare for a deliciously satisfying meal.
How to Serve Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Garnishes
Adding a few thoughtful garnishes can elevate this dish from simple to spectacular. Try sprinkling some fresh chopped parsley or cilantro for a burst of herbal freshness. Thin lemon slices or a light scattering of toasted sesame seeds also bring extra texture and visual appeal that make each serving feel gourmet.
Side Dishes
This stir fry pairs wonderfully with a bowl of fluffy jasmine or basmati rice, soaking up every drop of that zesty lemon sauce. For a low-carb option, serve alongside cauliflower rice or a crisp green salad dressed lightly with a citrus vinaigrette to complement the flavors without overpowering them.
Creative Ways to Present
For a fun twist, plate the shrimp and asparagus stir fry over cooked quinoa or noodles for a more substantial meal. You can also serve it in shallow bowls topped with crushed peanuts or sliced scallions to add extra layers of texture and flavor, making it perfect for casual dinners or elegant gatherings alike.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 2 days. Because the shrimp cooks quickly and stays tender, reheating gently will keep the dish tasting fresh without turning the asparagus mushy.
Freezing
This Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe is best enjoyed fresh, but if you want to freeze it, do so without the asparagus to maintain its texture. Freeze the shrimp and sauce in a sealed container for up to 1 month, then add fresh asparagus upon reheating.
Reheating
When reheating, do it gently over low heat in a skillet, stirring occasionally just until warmed through. Avoid high heat or the microwave, as they tend to overcook the shrimp and soften the asparagus too much.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them fully and pat dry before cooking to avoid excess moisture that can affect the stir fry’s texture.
What can I substitute if I don’t have asparagus?
Green beans or snap peas make excellent alternatives, offering a similar crunch and fresh flavor that pairs well with lemon and shrimp.
Is this dish gluten-free?
To make it gluten-free, use a gluten-free soy sauce or tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free.
Can I make the lemon sauce ahead of time?
Yes, you can prepare the lemon sauce up to a day in advance and store it covered in the fridge. Just give it a good whisk before using to recombine any settled ingredients.
How can I add more heat to this stir fry?
For a spicy kick, try adding a pinch of red pepper flakes or a diced fresh chili when you sauté the garlic and ginger. It pairs nicely with the citrus without overpowering it.
Final Thoughts
There’s something truly comforting about the vibrant flavors and quick preparation of this Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe. It’s one of those dishes that feels both wholesome and a little special, perfect for when you want an easy dinner that still wows. Give it a try—you might just find yourself reaching for it again and again!
Print
Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Shrimp and Asparagus Stir Fry with Lemon Sauce is a quick and flavorful dish perfect for a light lunch or dinner. Tender shrimp and crisp asparagus are tossed in a tangy lemon sauce enhanced by garlic, ginger, and soy, making a vibrant stir fry that’s both healthy and delicious.
Ingredients
Proteins
- 1 pound large raw shrimp, peeled and deveined
Vegetables
- 1 pound asparagus, ends trimmed and cut into 2–3 inch pieces
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
Liquids & Sauces
- 2/3 cup chicken stock
- 1 tablespoon soy sauce
- 1/4 cup lemon juice
Oils & Fats
- 4 tablespoons olive oil, divided
Other Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, divided
Instructions
- Prepare the Lemon Sauce: In a small bowl, whisk together the chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest until smooth. Set this mixture aside for later.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the shrimp in a single layer and cook for about 3 minutes, flipping halfway through to ensure even cooking. Season with 1/4 teaspoon salt. Once cooked and pink, remove the shrimp from the pan and set aside.
- Cook the Asparagus and Aromatics: In the same pan, add the remaining 2 tablespoons of olive oil. Add the asparagus pieces and sauté until they are tender-crisp, which should take about 3-4 minutes. Season with the remaining 1/4 teaspoon salt. Add the minced ginger and garlic, stirring continuously for 30 to 45 seconds to release their flavors but avoid burning.
- Combine and Thicken the Sauce: Pour the prepared lemon sauce into the pan with the asparagus and aromatics. Return the cooked shrimp to the pan as well. Stir everything together and allow it to simmer for about 1 minute, or until the sauce thickens and coats the ingredients nicely.
- Serve: Remove the pan from heat and serve the shrimp and asparagus stir fry immediately to enjoy the fresh, vibrant flavors.
Notes
- Ensure shrimp are peeled and deveined for the best texture and flavor.
- Trim asparagus ends well to avoid tough bites.
- Adjust salt to taste, especially if using low-sodium soy sauce.
- You can substitute chicken stock with vegetable stock for a pescatarian option.
- Serve over steamed rice or noodles for a complete meal.
