Easy Lemon Asparagus Shrimp Recipe

By Rena |

This Easy Lemon Asparagus Shrimp Recipe can be prepared in less than 2o minutes. They are perfect for lunch and served over quinoa or brown rice. Also perfect for those who love to meal prep.

Lemon Asparagus Shrimp on a plate

There is a 99% chance your family is going to love this Easy to make Lemon Asparagus Shrimp Recipe. What’s not to love about shrimp? Although, adding lemon and ginger to the finale is going to make it that much better! You can find asparagus all year round and you just cannot go wrong adding this delightful vegetable to your dishes. Not to mention, this shrimp asparagus recipe will be perfect for those who meal prep.

If you’re looking for other delicious shrimp recipes, why not also try my Grilled Pineapple Shrimp Skewers with Coconut Dip and my Lemon Garlic Shrimp Skillet!

why you’ll love this lemon asparagus shrimp

  • An easy and delicious 15-minute recipe. With only a few ingredients, this delicious shrimp with asparagus goes fro pantry to table in 15 mins – ideal for busy weeknights.
  • Healthy. Protein-packed shrimp nestled with nutrient-rich asparagus, only 150 calories per serving!
  • Lemony shrimp and asparagus. If any ingredients go well with zesty lemon, it’s shrimp and asparagus – so good!
  • A delicious sweet and savory sauce. This easy shrimp recipe has a spoonful of honey when combined with the soy sauce and other sauce ingredients, it gives the dish a mouthwatering sweet, salty, and savory flavor.

ingredients you’ll need

  • Shrimp
  • Asparagus
  • Olive Oil
  • Fresh Ginger
  • Soy Sauce
  • Honey
  • Sesame Oil
  • Salt & Pepper
  • Lemon Wedges

how to make this lemon asparagus shrimp

  • Cook your asparagus – In a large pan heat the 2 teaspoons of olive oil over medium-high heat. Add the asparagus and cook for 2-3 minutes.
  • Add the shrimp – Sprinkle the shrimp with salt and pepper and add to the pan, cook for 3-4 minutes, stirring frequently, or until shrimp are pink and opaque. Then add ginger.
  • Add the sauce – Add the soy sauce mixture to the shrimp and vegetables and toss to coat; cook for one more minute. Taste and add salt and pepper as needed.
  • Garnish, serve, and enjoy!
easy shrimp recipe on a plate

recipe notes and tips

  • Have your ingredients prepped before you fire up the stove, things move quick!
  • Use a large skillet/pan or a wok.
  • Don’t overcook the shrimp! Shrimp cooks quick, it is done when it turns an opaque pink and forms a ‘C’ shape.
  • Use fresh lemon juice for this recipe! It really does make a difference and provides a zesty punch through the sauce.
  • Make sure to taste and season the sauce as you go.
  • You can leave the tails on or take them off, down to your preference. Leaving the tails on gives them little handles so you can handle them better, plus it looks lovely.
  • Garnish with lemon wedges and serve with rice.
lemon ginger shrimp and asparagus in a bowl with rice

faq’s

what’s the best shrimp to use?

Ideally go for raw shrimp (preferably wild caught) that are large – 21-30 count. You can go a bit larger or smaller, just be mindful of overcooking.

You can save on prep time by buying shrimp that are already peeled and deveined. The tail on or tail off is based on preference. It’s easier to eat without the tails but the presentation is nice with tails on!

what to serve with this lemon asparagus shrimp

This easy shrimp stir fry goes well with a variety of sides. Brown rice is a favorite of ours, but you can also go with cauliflower rice, quinoa, pasta, zoodles, spaghetti squash, or mashed potatoes!

How do you wash asparagus before cooking?

Place the asparagus in a pan or bowl and run them under cold water for a few minutes while rubbing your hands through them to remove any dirt or grit. When making this Lemon Asparagus Shrimp Recipe, you will need to cut them into 2-inch pieces. But first, you will have to trim the bottom 1 inch of your asparagus where its more woody in texture. To dry the asparagus, you can place them in between two paper towels and roll them for a minute.

How do you remove the bitterness out of Asparagus?

You can soak your asparagus in some vinegar for about 5 minutes before washing and trimming to neutralize the bitterness some people usually feel when eating asparagus, especially if eating it raw in salads. When cooking asparagus you can add some vinegar or lemon to it as I did with this easy Asparagus Shrimp Recipe. So long as you trim the bottom woody part of your asparagus all will be good.

Lemon Asparagus Shrimp in a skillet

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asparagus recipe

Easy Lemon Asparagus Shrimp Recipe

A quick and easy stir-fry with shrimp and asparagus that’s ready in 15 minutes.
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Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 203kcal
Author: Rena

Ingredients

  • 1 pound large shrimp peeled and deveined
  • lb asparagus ends trimmed and cut into 2-inch pieces
  • 2 teaspoons olive oil
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons of soy sauce
  • tbsp honey
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon sesame oil
  • salt and pepper to taste
  • lemon wedges for serving
  • Optional: steamed brown rice for serving

Instructions

  • In a small bowl whisk together the soy sauce, honey, lemon juice, and sesame oil. Set aside.
  • In a large pan heat the 2 teaspoons of olive oil over medium-high heat. Add the asparagus and cook for 2-3 minutes.
  • Sprinkle the shrimp with salt and pepper and add to the pan, cook for 3-4 minutes, stirring frequently, or until shrimp are pink and opaque.
  • Add the ginger and cook for one more minute.
  • Add the soy sauce mixture to the shrimp and vegetables and toss to coat; cook for one more minute. Taste and add salt and pepper as needed.
  • Serve the stir-fry over brown rice if desired. Garnish with lemon wedges.

Notes

  • Have your ingredients prepped before you fire up the stove, things move quick!
  • Use a large skillet/pan or a wok.
  • Don’t overcook the shrimp! Shrimp cooks quickly, it is done when it turns an opaque pink and forms a ‘C’ shape.
  • Use fresh lemon juice for this recipe! It really does make a difference and provides a zesty punch through the sauce.
  • Make sure to taste and season the sauce as you go.
  • You can leave the tails on or take them off, down to your preference. Leaving the tails on gives them little handles so you can handle them better, plus it looks lovely.
  • Garnish with lemon wedges and serve with rice.

Nutrition

Calories: 203kcal | Carbohydrates: 13g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1639mg | Potassium: 406mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1072IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 6mg
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