Ginger Asparagus Shrimp

Ginger Asparagus Shrimp

Ginger Asparagus Shrimp

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  • Each serving
  • 240cal
  • 9g fat (1.5g sat)
  • 170mg chol
  • 440mg sodium
  • 13g carb
  • 3g fiber
  • 5g sugars
  • 26g protein


  • 2 tablespoons soy sauce or tamari
  • 4 tablespoons water, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons safflower or other high-heat oil
  • 1 pound large shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1 tablespoon minced ginger
  • 8 shiitake mushrooms, stems discarded and caps sliced into 1/4-inch strips
  • 1 Fresno chile or jalapeño, sliced into thin rings
  • 2 cups asparagus, cut into 1-inch pieces
  • Cooked jasmine rice, for serving


In a small bowl, whisk together soy sauce, 2 tablespoons water, lemon juice, orange juice, rice vinegar and sugar. Set aside.

In another small bowl, combine the remaining 2 tablespoons of water and the cornstarch. Whisk with a fork until the cornstarch has dissolved. Set aside the slurry.

Heat a large wok or sauté pan over medium-high heat. Add the oil and swirl to coat the pan evenly. When the oil begins to shimmer, add the shrimp, garlic and ginger and stir-fry for 2 minutes. Add the mushrooms and chile and cook for 2 minutes. Stir in the asparagus and continue to cook for an additional minute. Add reserved soy sauce mixture to the pan and cook for 1 minute.

Stir the slurry to be sure the cornstarch hasn’t settled, then add it to the stir-fry. Toss and cook until the sauce begins to thicken, about 1 to 2 minutes. Serve immediately with jasmine rice.

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