Ingredients
4
4 servings
- •4 tablespoons olive oil, divided
- •1 lb raw shrimp, peeled and deveined
- •1 lb asparagus, ends trimmed, halved crosswise
- •1 teaspoon kosher salt, divided
- •½ teaspoon crushed red pepper flakes
- •1 teaspoon minced garlic
- •1 teaspoon minced fresh ginger
- •1 tablespoon low-sodium soy sauce
- •2 tablespoons lemon juice
Instructions
- In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp to the pan and season with ½ teaspoon of salt and the crushed red pepper flakes. Cook until the shrimp is pink, 2–3 minutes, then remove the shrimp from the pan and set aside.
- In the same pan, heat the remaining 2 tablespoons of olive oil. Add the asparagus, garlic, ginger, and remaining ½ teaspoon of salt and cook, tossing frequently, until the asparagus is tender-crisp, 4–5 minutes.
- Return the shrimp to the pan, then add the soy sauce. Stir until the ingredients are well-combined. Stir in the lemon juice, then remove the pan from the heat.
- Serve the stir-fry hot.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 268
- Carbohydrate: 6g
- Fat: 15g
- Fiber: 14g
- Protein: 26g
- Sugar: 1g
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