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  • Writer's pictureLuanne

Shrimp & Asparagus Stir Fry

This stir fry was bright and lemony and so so yummy. I served it over rice and doubled the sauce recipe. Even The Man said it was good.

Ingredients List:


1/4 cup Chicken Broth

1/4 cup Lemon Juice

2 tablespoons Soy Sauce

2 tablespoons Brown Sugar

1 teaspoon Lemon Zest

1 teaspoon Cornstarch

Stir Fry

2 tablespoons Olive Oil

1 pound Asparagus (trimmed and cut to bite size pieces)

1 White Onion (cut into 1/4" wide wedges)

1 pound Large Shrimp

Salt & Pepper

  1. Whisk Chicken Broth, Lemon Juice, Brown Sugar, Zest, and Cornstarch together in a bowl and set aside.

  2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.

  3. Add Asparagus and Onion and cook until Asparagus is tender-crisp, stirring frequently for 4-5 minutes.

  4. Remove vegetables from the skillet and set aside.

  5. Heat the remaining oil in the same skillet over medium-high heat.

  6. Cook shrimp for 2 minutes, flipping over halfway through.

  7. Add Asparagus and Onion back to skillet.

  8. Stir the sauce and pour over the shrimp.

  9. Bring sauce to a simmer, stirring constantly until it thickens, 1-2 minutes.

  10. Season with salt and pepper, to taste.

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