Shrimp and Asparagus Stir Fry

Main Course

Recipe courtesy of The Williams-Sonoma Cookbook

Serves 4

  • 2 pounds large shrimp (prawns), peeled, with tall segments Intact, and deveined
  • 1 teaspoon salt
  • 1 teaspoon roasted sesame oil
  • 1 tablespoon tamari or light soy sauce
  • 1 bunch asparagus, ends trimmed and stalks peeled If thick and woody
  • 2 tablespoons peanut or canola oil
  • 2 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 green onion, including tender green parts, cut on the diagonal into 1-inch pieces
  • 2 Tbsp Chinese rice wine or dry sherry
  • Fresh cilantro (fresh coriander) leaves for garnish
  • Steamed White Rice for serving

Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

Click image to enlarge



Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2 inches (5 cm) long.

In a large wok or sauté pan over medium-high heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.

Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and garnish with cilantro leaves. Serve at once with the steamed rice.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive