Ingredients
Protein & Vegetables
- 1 1/2 lb medium shrimp (peeled and deveined)
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
Sauce
- 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)
Other
- 1 Tbsp olive oil
- Salt and pepper (to taste)
Instructions
- Make the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and cornstarch until smooth. Set aside.
- Cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes, just until they begin turning pink.
- Add the asparagus. Add the asparagus to the skillet and season lightly with salt and pepper. Continue cooking for another 2–3 minutes until the asparagus is crisp-tender and the shrimp are fully cooked.
- Finish with the sauce. Give the sauce one final whisk, then pour it into the skillet. Stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the shrimp and asparagus.
- Garnish and serve. Remove from the heat and garnish with sesame seeds, sliced green onions, or freshly cracked black pepper if desired. Serve immediately over rice, quinoa, cauliflower rice, or noodles.
Notes
- For added crunch and flavor, garnish with sesame seeds and green onions.
- Adjust cornstarch quantity depending on desired sauce thickness.
- Use gluten-free soy sauce for a gluten-free version.
- Serve this dish over your choice of rice, quinoa, or noodles for a complete meal.
- Ensure shrimp is cooked just until pink to keep it tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
