Ingredients
Main Components
450g peeled and deveined shrimp
450g trimmed asparagus
225g sliced cremini mushrooms
Aromatics & Seasonings
4-6 cloves garlic, minced
2 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp ground black pepper
Salt, to taste
Optional Boost
1 tbsp unsalted butter
Instructions
Prep the Ingredients:
Rinse and trim the asparagus, slice the mushrooms, and peel/devein the shrimp. Mince the garlic.
Sauté the Aromatics:
Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant (avoid browning).
Cook the Vegetables:
Toss in the mushrooms and asparagus. Stir-fry for 3-5 minutes until the asparagus is bright green and tender-crisp.
Add the Shrimp:
Incorporate the shrimp and cook for another 2-3 minutes until they turn pink and are fully cooked.
Season & Finish:
Drizzle with soy sauce, sprinkle with black pepper, and add salt to taste. For extra richness, stir in butter just before finishing.
Serve:
Enjoy hot over steamed rice, quinoa, or on its own.
Tips & Variations
Spice it up: Add red pepper flakes for heat.
Veggie swaps: Try bell peppers, zucchini, or onions.
Mushroom alternatives: Shiitake or oyster mushrooms work well.
Sauce options: Experiment with oyster or teriyaki sauce.
Garnish ideas: Top with chopped spring onions or sesame seeds.
