If you don’t enjoy asparagus, this will convert you. It’s wonderful.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups water
- 2 bunches asparagus, trimmed and cut into 1 inch pieces
- 2 tablespoons vegetable oil
- 24 large fresh shrimp, peeled, deveined and cut in half lengthwise
- 2 teaspoons chopped fresh ginger root
- 3 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon dry sherry
- salt to taste
Instructions
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 538 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious!
I thought this was very good and made better by suggestions from other reviewers which I changed to include their suggestions. I made this into a main course meal by adding linguine noodles. What I did was boil the noodles and spears together, then I threw in all the ingredients in a skillet (minus the water since it dilutes the flavor); added 2 teaspoons of sesame oil and 2 tsp of hoisin sauce.
Quick – Easy – And really Good!! Have made several time and one of my favorite shrimp dishes.
I made this tonight for my husband and I and served it over Israeli Porcini Mushroom Couscous. One word describes the meal: fantastic! I followed the recipe as written except after removing the shrimp/asparagus from the pan, I let the remaining sauce cook a little longer to thicken up then poured it over the shrimp/asparagus/couscous.
I used coconut oil with a splash of sesame oil to saute the shrimp, added lemongrass and thai basil to seasonings, and chopped mandarin orange for sweetness instead of sugar. Served over rice noodles. Excellent.
So much like other reviews I also added 4 cloves of garlic, I switched the veggie oil for olive, added hot pepper flakes and for a twist orange juice and peels , with a drizzle of honey. The recipe as is, is a good base.
Really tasty dish. My kids loved it!
This was a good basic recipe. I added extra hoisin sauce for the first try. Agree with other reviewers it needs heat, so will tweak the next time. I used soba noodles as a base, which we really liked.
This was a great, quick and low-calorie meal for my husband and I. I didn’t have jumbo shrimp but did have a pound of medium shrimp and a bunch of asparagus, so that’s what I used. I thought it looked and sounded like it should serve 4 but it was so good, it only served two that night. I’ll definitely do this one again.
Other than adding red pepper flake and using olive oil instead of vegetable oil as recommended by another reviewer I made this recipe as written. The pepper flake added a little kick and flavor. Thanks for sharing.
Love this. I doubled the sauce and also used a garlic clove and mushrooms. I also used sesame oil with the vegetable oil.
Super easy, don’t overcook the shrimp (lean towards the three mins)
The dish is really good. I used white cooking wine with the recipe. The white wine kicks the ginger flavor. I would make this again.
My daughter made this for me for my birthday dinner. Our entire family loved this recipe. She changed a few of the ingredients. These were her comments to me. “There were a few changes…I used white wine, instead of buying a whole bottle of sherry; added some of the refrigerated garlic (minced); used olive oil instead of vegetable oil; used ginger paste rather than fresh; and skipped the “reserved water” from the asparagus in step 2.”
This is a very good recipe. We ate it over rice and left the sauce a bit thin to add flavor to the rice. I doubled the shrimp because they were 24-26 count. (It was a bit much, but who complains about extra shrimp!)
This recipe as is, is a keeper!
I have made this several times and my family loves it. Easy to make and packed with flavor. I always a
We really, really enjoyed this. It was a great quick and easy weeknight dinner. The only things that I will probably do differently next time will be to mix up the other ingredients and let the shrimp and asparagus marinate for maybe half an hour? Just something to pick up a little more of the flavor, and possibly thicken up what’s left in the pan, to make a little thicker sauce, and serve the whole shebang over rice or pasta.
very good. Like others I added 2 teaspoons of hoisin sauce. I also thickened it with corn starch. I served it over fried rice. Yummy
Made this as described and served over fettuccine. I found it relatively easy to make and the results were very good. I think that the sauce to shrimp/asparagus is a little low. I will definitely make this again trying some of the modifications from other raters.
This is a teriffic recipe! I made a few changes as well though. I used chicken strips instead of shrimp & sauteed them along with some sliced shitake mushrooms. I sauteed several diced cloves of garlic in sesame oil, cooked the asparagus in chicken broth and saved the broth. When every ingredient was combined I added a tiny bit of cornstarch and served it all over glass noodles.