| 03.24.2018

Shrimp and Asparagus Stir-fry with Lemon Sauce

Shrimp and asparagus stir-fry Whitney Hilliard | Crumbs

Shrimp and asparagus stir-fry
Whitney Hilliard | Crumbs

Whitney Hilliard | Crumbs

Your mom won’t have to remind you to eat your vegetables after you try this zesty stir-fry dish. On its own, this dish might not be the most filling, but it pairs great with rice. Plus, your parents will be thankful you’ve replaced your ramen noodle diet with a healthier alternative.


  • 4 tablespoons olive oil
  • 1 pound frozen or raw shrimp (if you’re using raw shrimp, make sure it is peeled and deveined)
  • 1 pound asparagus, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
  • Lemon sauce ingredients
  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest


  1. Mix lemon sauce ingredients in a bowl and set aside
  2. Heat two tablespoons of olive oil in a frying pan on medium heat
  3. Add shrimp to frying pan and cook for three minutes. Make sure to turn them over to cook both sides
  4. Add 1/4 teaspoon of salt and two tablespoons of oil
  5. Add asparagus, cook until bring green and barely beginning to brown
  6. Add 1/4 teaspoon of salt, one teaspoon of minced garlic and stir
  7. Pour lemon sauce into the frying pan
  8. Simmer for about one minute or until sauce thickens. Drain excess sauce if desired

Whitney Hilliard can be reached at crumbs@uidaho.edu

Related Posts
1 comment
  1. I’m adding some garlic salt instead of garlic cloves, hope it’s
    fine, as I don’t wanna use garlic here directly…