Low Carb Shrimp Asparagus Stir Fry
This stir fry is super quick to pull together and is easily eaten with a side of cauliflower rice or alone! I like to use frozen shrimp because they are easy to keep on hand for a quick weeknight meal. Be sure to use kosher salt, if not you need to reduce the salt amount by at least half.
How to Make It
Step 1
Thaw shrimp if using frozen. I like to place the frozen shrimp in a bowl and run cold water on top until thawed if I am in a hurry. Add half of the salt and ⅛ t white pepper.
Step 2
In the meantime, slice stems off the mushrooms and trim the woody ends from the asparagus. The 10 oz weight is with the ends of the asparagus trimmed. The easiest way to see where to trim the end of the asparagus is to snap the stem at the end to see where it breaks, then trim the other ends to the same length. Then cut the asparagus into 2” pieces and slice the mushrooms into ¼” slices. Mince some ginger as well.
Step 3
In a large saute pan, heat the pan over medium-high heat until very hot. Add 1 T of oil then the drained shrimp. Stir fry until the shrimp is starting to turn pink. Drain any excess water that is created in the pan, then transfer the shrimp to a plate.
Step 4
Add ½ T of oil to the pan. Add the ginger and mushrooms. Stir fry for 2-3 minutes or until mushrooms are starting to brown. Add 1 T of sherry wine to deglaze the pan.
Step 5
Next add the asparagus and cook for 1 minute or so until the asparagus is just starting to soften but is still a bit crunchy. Add the rest of the salt.
Step 6
Add the shrimp back to the pan. Add soy sauce and stir until all combined and cook for another minute. Remove from the heat and serve hot!
Ingredients
- Avocado Oil – 1-½ tablespoon
- 31-40 Large Peeled Deveined Tail On Cooked Shrimp by Walmart – 1 pound
- Asparagus – 10 ounce
- Crimini Mushrooms – 8 ounce
- Coarse Kosher Salt by Morton – 1-¼ tsp
- White Pepper, Ground – ⅛ teaspoon
- Sherry Cooking Wine by Holland House – 1 tablespoon
- Tamari Sauce – 1 tablespoon
- Ginger – 1 tablespoon, sliced