Description
A quick and healthy dinner option featuring succulent shrimp and crisp asparagus in a sweet and savory glaze.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 1/2 lb medium shrimp (peeled and deveined)
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
- Salt and pepper (to taste)
- 1/4 cup reduced sodium soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp honey
- 4 cloves garlic (minced)
- 2 tsp fresh ginger (minced)
- 1–2 tsp cornstarch (to thicken sauce)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and cornstarch. Set aside.
- In a large skillet over medium-high heat, drizzle olive oil and cook the shrimp until it just starts to turn pink, about 3 minutes.
- Add the asparagus and season with salt and pepper. Cook until tender, about 2 to 3 more minutes.
- Toss in the sauce and continue to cook until the sauce has thickened and both the shrimp and asparagus are well coated, about 2 to 3 minutes.
- Remove from heat, garnish with sesame seeds and black pepper if desired, and serve immediately.
Notes
For added flavor, serve over rice or quinoa and top with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg