Stir-Fried Shrimp and Asparagus in Lemon Sauce

06

 

I’ve been on a cookbook kick lately. I’m back to bookmarking and food-staining the pages of cookbooks I’ve resurrected. It’s been great because I’ve been in a bit of a food rut (especially for weekday dinners), and the cookbooks help. Plus, it makes me feel okay about the precious real estate (only 2 squares, for the record) my cookbooks are taking up on our already-way-too-full bookshelves.

So, in addition to making pretty much everything from Pasta Revolution and Mexican Everyday, I’ve been using The America’s Test Kitchen Healthy Family Cookbook a lot, too. Because balance.

Shrimp, asparagus, and lemon are a match made in heaven, so it’s obvious this was a winning dish. What’s better is that it’s quick to make and healthy. What’s not so good is that shrimp can be expensive and both of my children are shrimp beasts. I’m pretty sure they will be getting a call from the ocean any day now.

Stir-Fried Shrimp and Asparagus in Lemon Sauce

  • 15 minutes
  • 10 minutes
  • 4 servings

Ingredients

  • 1 lb. large or extra large shrimp, peeled and deveined
  • 2 tsp. low sodium soy sauce
  • 2 tsp. Chinese rice wine or dry sherry
  • 3 scallions, sliced, white and green parts separated
  • 3 cloves garlic, minced
  • 1 Tbsp. grated fresh ginger
  • 5 tsp. canola oil, divided
  • 1 lb. asparagus, tough ends trimmed and sliced on the bias in 2" pieces
  • 2 carrots, peeled and cut into matchsticks
  • Lemon Sauce:
  • 6 Tbsp. chicken broth
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 1/4 cup Chinese rice wine or dry sherry
  • 2 Tbsp. low sodium soy sauce
  • 2 tsp. sugar
  • 2 tsp. cornstarch
  • 1/4 tsp. pepper

Directions

  1. Toss the shrimp with the soy sauce and rice wine/sherry. Let sit for 10 minutes or up to one hour as you prepare the rest of the meal. Make the lemon sauce by whisking together all of the ingredients.
  2. In a small bowl, combine the garlic, ginger, white parts of the scallions, and 1 tsp. canola oil; set aside.
  3. Heat 2 tsp. of oil in a large nonstick skillet over high heat until just smoking. Add the shrimp and cook until lightly browned on all sides, but not fully cooked, about 1.5 minutes. Transfer to a bowl and set aside.
  4. Add the remaining 2 tsp. of oil to the pan. Once hot, add the asparagus and carrots and stir-fry until the vegetables are crisp-tender, about 3-4 minutes. Clear the center of the skillet and add the garlic mixture. Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the vegetables.
  5. Add the shrimp back into the skillet, along with the lemon sauce. Simmer, tossing constantly, until the shrimp are fully cooked and sauce has thickened, about 1 minute.

  • When we were packing up my huge cookbook bookshelf, J made note that I don’t use my cookbooks enough. But really, I use your cookbooks since we usually have an “Elly meal” once a week.

  • I love the sauce. I like this recipe, because I normally have frozen shrimp on hand and frequently buy asparagus. Stir fry is FAST. I work and FAST and GOOD floats my boat. Since I live on salt water and I am floating in a boat, I should take my shrimp net with me. Lol.

  • I must order that cookbook because I need to regain some balance in my life as well! I feel like I’ve been all dessert, all the time lately! Such a great stir fry. Must try with tofu.

  • denise muro

    elly, sorry i am using this recipe to contact you, i don’t see where i can send you an email. i just found your site. i had to stop making karidopita for our greek easter dinners as the gerber and nabisco zwieback are no longer available. can you tell me what you used for your karidopita. thank you.

    • elly

      Hi Denise. The store near me carries a brand of zwieback called Brandt, so I’ve used that.

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