Ingredients
4
4 servings
- •2 tablespoons sesame oil
- •1 lb large shrimp, peeled and deveined
- •½ teaspoon salt, divided
- •2 cups mushroom, sliced
- •1 cup asparagus, sliced
- •1 tablespoon ginger, minced
- •1 tablespoon low sodium soy sauce
Instructions
- Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
- Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
- Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 199
- Carbohydrate: 4g
- Fat: 8g
- Fiber: 1g
- Protein: 25g
- Sugar: 1g
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