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Lemon Shrimp & Asparagus Stir Fry


  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

Lemon Stir Fry Sauce

  • 1/2 cup chicken stock
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sesame seed oil
  • 1 teaspoon ginger paste (or 1″ piece of fresh ginger, grated, or 1 teaspoon ground ginger)
  • 2 teaspoons honey
  • 1 tablespoon corn starch
  • 2 cloves of garlic, grated
  • zest of 2 lemons (I like using a zester that peels the lemon zest in long, thin strips)
  • juice of 1 lemon, about 2 tablespoons

Stir Fry

  • 4 teaspoons olive oil, divided
  • 1 pound raw shrimp, peeled, deveined, tails pulled off and patted dry
  • 1 medium yellow onion, sliced
  • 2 bunches asparagus, ends trimmed off and cut into 1” pieces
  • 1 batch of Lemon Stir Fry Sauce
  • 2 cups rice, cooked per manufacturers instruction (I love brown jasmine rice)

Instructions

Lemon Stir Fry Sauce

  1. Combine all ingredients in a jar or small bowl and stir to combine. Set aside

Stir Fry

  1. Preheat a large skillet over high heat. You will be cooking each ingredient separately since they each get cooked for different amounts of time.
  2. Add 1 teaspoon olive oil, and cook half the shrimp for 1 minute per side, until they are just turning pink. Flip, and cook for 1 more minute. Remove shrimp from pan and transfer to a bowl. The shrimp will not be cooked all the way thru, they will finish cooking later. Repeat with 1 more teaspoon olive oil and the remaining half of shrimp. You want to cook the shrimp in 2 batches so you don’t overcrowd the pan.
  3. Add 1 teaspoon olive oil, and cook the onion for about 5-7 minutes, until softened and just starting to turn golden. Remove from pan and add to the same bowl as the shrimp.
  4. Add 1 teaspoon olive oil, and cook the asparagus for 3-5 minutes, until they begin to soften and turn bright green.
  5. When the asparagus is done cooking, add the shrimp and onion back to the skillet. Add in all the stir fry sauce, and cook for 3 minutes, or until the sauce has thickened and all vegetables and shrimp are heated thru.
  6. Serve warm with rice.