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Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

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This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s good for you too!

This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor -- and it's good for you too!

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I can’t believe this Autumn and Winter loving gal is going to say this, but I am loving that spring is here. I’m SOOO ready for it and seeing everything blooming around Vegas is making me happy.

But, while pretty flowers and the leaves filling in on our trees is great and all, I am more excited about my favorite fruits and vegetables coming into season again — like asparagus. It’s one of my big-time favorites!

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Usually, asparagus is an easy side dish in our house — our go-to is our Oven Roasted Lemon Asparagus — but having it as a main dish, especially it in the springtime, is a great way to have it too.

One of the very best main dish recipes with asparagus is our Shrimp and Asparagus Stir Fry with Lemon Sauce recipe. It’s quick and easy, it’s bursting with lemon flavor, and it’s healthy too. You completely win with this recipe.

Ingredients needed for Shrimp and Asparagus Stir Fry with Lemon Sauce:

Cooking Equipment needed for this dish:

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

One of my favorite things about this stir fry is that it has equal amounts of shrimp AND asparagus — 1 pound of each. I also purposely keep it with use asparagus and no additional vegetables. Of course, you can change it up if you’d like, but I make other stir fry’s with lots of different veggies, so I like that this one has a short ingredient list.

Peeled and Deveined Raw Shrimp

You’ll first need to make sure your shrimp is peeled and deveined. I use the OXO Good Grips Shrimp Cleaner for this task – it makes it so much easier.
OXO Good Grips Shrimp Cleaner

The shrimp is cooked first, in a frying pan, and then removed from the pan and set aside while the asparagus cooks. Towards the end, a bit of minced garlic is added, as well as some ginger (I used Gourmet Garden Ginger Paste, which makes this meal even easier).

Fresh Asparagus for Shrimp Stir Fry

It’s really hard for me to pick the main star in this recipe. The shrimp? The asparagus? As much as I love both, I think the happy lemon sauce is what makes this stir fry standout. We’re crazy about the flavor of this sauce, which is also great for using with a chicken stir fry.

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

After the sauce is poured into the frying pan and combined with the shrimp and asparagus, it will thicken up and dinner is ready to be served!

Would you believe that it will only take you 30 minutes or less to make this fresh and delicious springtime dinner? Yep! It’s so easy and just another example of how great food memories — for asparagus eaters, that is — can be made without spending all day in the kitchen.

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

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Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

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4.8 from 65 reviews

  • Author: Brandie Valenzuela
  • Yield: 3 -4 1x
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Description

This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s good for you too!

Ingredients

Scale
  • 4 tablespoons olive oil (divided)
  • 1 pound large raw shrimp (peeled & deveined)
  • 1 pound asparagus (ends trimmed and each stalk cut into 2-3″ pieces)
  • 1/2 teaspoon salt (divided)
  • 1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
  • 1 teaspoon minced garlic

Lemon Sauce

  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
  3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
  4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: American

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Comments

  1. Theresa says

    So good and super easy to make! My daughter does not like shrimp, so I made this 2 ways – one with the shrimp and the other with a chicken breast. Both were amazing. Served with cauliflower fried rice and good dinner rolls. Perfect weeknight dinner.

    Reply

  2. Jane R says

    So easy and truly delicious. I loved your comment about cooking lots of other veggies in other things so this was just about springtime asparagus and the shrimp. We also had wonderful Meyer lemons from our tree to use in the sauce. We served the stir fry over rice. This is now on our family list of favorite quick meals. (I almost always have shrimp in the freezer).



    Reply

  3. Lori Matthews says

    This was delicious! I had to modify it with stevia instead of sugar and ended up using 1 1/2 packets to the lemon mix. I didn’t use cornstarch either but ended up adding a little less soy sauce to boil the lemon sauce down. I also added a little of my ginger water to the lemon sauce. Because we are only allowed to have limited calories on HCG, my husband and I had eight deveined shrimp and one bunch of asapargas which equaled out to 3/4 cup each. The whole dinner modified came to 126 calories for each person. It was SO good!



    Reply

  4. Kim B. says

    Haven’t tried this yet, looks delicious, but the print function is really bad. The ads seem to be causing a huge blank spot on the page, main me print on two pages



    Reply

  6. Lisa says

    My family loved this recipe! The lemon made it so bright tasting and we love shrimp and asparagus. I did add some red pepper because I did not have a full pound of shrimp. We will definitely be keeping this in the rotation!



    Reply

  7. Brandi says

    So easy and so good! I have made it as written before, but last night I made it with green beans and red pepper and it was just as good.



    Reply

  9. Barbara Scott says

    Such a yummy combination—ginger, lemon juice & zest, and soy sauce. Not to mention the asparagus and shrimp. So tasty!



    Reply

  13. Deborah G Heise says

    This is a very tasty and easy recipe. I saluted these veggies sliced celery, yellow peppers, zucchini, mushrooms, tomato and topped it with green onions to the already ingredients to make a bigger meal. For my hubby, whose not on the paleo diet I served his portion over rice.



    Reply

  14. Kayelle says

    We really enjoyed this recipe, and it gave me another chance to use one of my Meyer lemons. I added a whole sliced red bell pepper to the mix, and the combo of colors (and flavors) were spectacular. I served it over steamed Jasmine rice and topped each plate with candied sliced almonds.



    Reply

  16. Carmen says

    The sauce is bursting with flavors of ginger, lemon and garlic! Quick and easy with ingredients on hand. A winner!



    Reply

  17. Manuela says

    This recipe is LEGIT!!! I didn’t have soy sauce but it honestly didn’t even need it at the end. So flavorful. I served over coconut jasmine rice. Oh and I had fresh ginger that I minced to use in place of the ginger paste. This is amazing!!!!!



    Reply

  18. Kristi says

    Fantastic! Made it as listed and it was simple, quick and so good. Will be adding to our regular dinner rotation – thanks!!



    Reply

    • Amille says

      I’ve made this recipe almost weekly since I discovered it on Pinterest. My husband and I love it!!!i I make it with a side of yellow Spanish rice. I’m going to do same recipe, but use chunks of chicken breasts next time😋



      Reply

  20. Christian Parella says

    Forgot that I used fresh ginger. I keep the ginger in the freezer and just grate what I need. A lot easier when frozen to grate! Also forgot the “h” in why no red pepper flakes that the wife doesn’t like “heat” not eat!! We both eat as healthy as we can and this recipe is one of my go to recipes.



    Reply

  21. Christian Parella says

    I have made this dish MANY times and tweaked each time. I do not use the lemon zest as it seems too bitter to me. I always double or triple the ingredients so there is leftovers. I make more sauce than it calls for so it soaks into the brown rice I serve it over. In the sauce, I use half as much sugar as it calls for and find it is better at bringing out the lemon flavor. I also use coconut amino in place of soy sauce and find it way less salty. I think the red pepper flakes would make it just perfect, but Wife doesn’t like the eat, so I omit it.
    I love some of the other replacement items that others have used and can’t wait to try some of their ideas. Thanks for such a flavorful and healthy recipe! I also omit any added salt.



    Reply

  22. Steph says

    This was so delicious and easy. I didn’t change a thing except I did not have any ginger paste so my hack was 1/8t ground ginger. You could probably use any type of protein such as chicken or a mild fish if you didn’t like shrimp. Would def make again.



    Reply

  23. Carolyn says

    Made this for supper this evening – fairly quick & easy, and very good. Yes, I think roasting the asparagus first may give it an added dimension. Might try that next time.

    Reply

  24. Sheri says

    This looks amazing! Thanks for sharing at To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. I pinned this! Hope to have you join again next week. Have a great day!

    Reply

  27. Shay says

    This recipe is found on cookingmemories…. however this is a memory we’d love to forget. My husband took a bite and then got up and ate 2 hotdogs instead. I’m eating it and it’s ok. I’m not going to waste all this shrimp and asparagus. But i did turn to him and ponder if I could put it in a colander aaaaaaand rinse it off would it taste better?? It ends up tasting like a lemony microwave tv dinner.

    Reply

  29. Debbie says

    This was good. I cut the recipe in half as I only needed 2 helpings but made the full amount of the lemon sauce. I served it over white rice. I liked it quick to make, but I think next time I will add some red pepper, needed a kick.



    Reply

  30. Shirli says

    This was very good, I served it over Orzo. My husband thought the lemon eas too strong – I didn’t. For him I will use just a little less lemon juice next time.



    Reply

  31. Jessi says

    Such a delicious and simple recipie! I followed the recipie to the T except for ginger which I had forgot when I was at the store! There were no leftovers to be had! Thanks for such s great recipie



    Reply

  32. Chris says

    This recipe is excellent. Fresh tasting and healthy. As a former chef I tinker with recipes so I added some fresh parsley and chives from my garden and some roasted corn from the grill. It gave it a fresher flavor. I did not add any salt as the recipe calls for since the shrimp and soy sauce have plenty of salt already.

    Reply

  33. Kathy says

    I really liked this dish and will make it again. I used Stevia instead of sugar and I think next time I’m going to put a little more cornstarch in the sauce to make it thicker. I like thick sauce.



    Reply

  35. Elizabeth says

    We made this last night an absolutely loved it! The lemon flavor was really unique but went really well with the asparagus and shrimp. We served everything over brown rice and I cant wait to have the leftovers again for dinner tonight. The next time we make this we might try it with chicken and broccoli.



    Reply

  36. Anne says

    I made this on a night I needed a quick dinner and was thrilled with the results. I used frozen shrimp and since I only had half a pound of asparagus, I added half a pound of thinly sliced carrots. Finished with a sprinkle of crushed red pepper. Delish!

    Reply

  38. Jill says

    I never comment on recipes I try but this was so so so amazing that I just had. My husband and I loved so much that we will probably have again tomorrow and put it over rice. Few things I switched up… I cooked the shrimp in lemon juice instead of oil. (Poured the lemon juice out of the pan before adding the asparagus). Also added the garlic right when I put in the asparagus.



    Reply

  39. Felicia says

    Easy to make and very good. I used about half the shrimp and asparagus, but followed the recipe for the lemon sauce, which gave me little ‘juice’ as I served this over jasmine rice. I will make it again with other light vegetables and chicken and add a sprinkle of red pepper flakes.



    Reply

  40. Irene says

    This recipe is super easy and just delicious!!!! I added some mushrooms and shallots and it was fabulous…. will definitely be making this again and again….. Enjoy

    Reply

  41. Miz Helen says

    This is a great combination for a stir fry, we will love this! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon
    Miz Helen

    Reply

  45. Tobie says

    Made this tonight, and we loved it!!! I just happened to have all of the ingredients on hand, which were very minimal. I bought shrimp and asparagus today with the plan of looking up a good stir fry recipe. This was such a hit!!!! Very light, and tasty.



    Reply

  47. Stacey says

    Delicious! The lemon sauce was good. I added chicken thighs to the shrimp and asparagus. I added red pepper flakes at the end. Nice meal to add to the menu.



    Reply

  49. Brooke says

    Was good but not what I expected. Was a little to sour for my taste and i do love lemon, i personally thought it was better the next day after warming it up. Felt like the lemon kind of settled down! However, I’m sure I will make it again! 🙂 thanks for the recipe!!



    Reply

  51. Tamme says

    I made this tonight. Husband and I loved it. The lemon sauce was sooooo good! Quick and easy. Bonus points for only using one skillet for entire recipe. I will definitely make this one again.

    Reply

  52. Riggs says

    Great recipe! I did this last night. I couldn´t find large shrimps so I ended up buying small ones, however I overlooked that adding more shimps to make the 1lb would require additional seasoning! My advice is if you use small shrimps double the salt, pepper, and I added ½ teaspoon crushed red pepper (doubled that too).

    Another tip, remove the shrimps after cooking but leave the juices in the frying pan so you dont end up with a dry dish.

    I couldn´t find asparagus at my supermarket so I used broccoli instead -delicious!



    Reply

  57. Emily says

    I love shrimp and asparagus! If I make this, I’ll get it all to myself, since I’m the only one in the family that eats seafood and asparagus (they don’t know what they are missing!). Thanks for sharing this at #HomeMattersParty

    Reply

  64. Angie Rose says

    Hey Brandie! This looks simply delicious. I’ve been trying to incorporate asparagus into more of my recipes. This looks like the perfect one to try! Thank you so much for sharing with us at Dishing It & Digging It & congratulations on being featured this week 🙂

    Reply

  65. Sophie says

    I love finding recipes like this one! It’s simple, orginal and it sounds so good! It is certain that I will try this recipe this week, all the family will enjoy! Thank you for sharing.



    Reply

  67. Caroline says

    We made this last night. So easy and delicious. We added some red pepper flakes to the lemon sauce to add a little heat, and served the whole thing over quinoa. Will definitely make again!



    Reply

  69. Leah says

    Oh me oh my!!! This looks absolutely amazing, can’t wait to try!! I’m making something similar tomorrow but with chicken, but my daughter would prefer this shrimp recipe!! Thank you for sharing!!



    Reply

  72. Meg says

    Hello,

    How many people would you say this recipe typically feeds? I don’t see amount of servings listed anywhere and me and 2 other girlfriends are planning to make this tonight.

    Thanks!

    Reply

  73. Suzanne says

    I can’t wait to give this a try … love shrimps and asparagus. Just wondering how many portions out of this recipe? (counting calories intake????)

    Reply

  75. Tamika says

    on the picture, it looks like there is red pepper flakes sprinkled on top. but I do not see it on the ingredients list. Also, what would be a great side dish?

    Reply

  76. Araceli says

    Made this for dinner today!!! Yummmm! Nice meal that won’t break the diet 😉 I replaced the sugar with honey and I might have slightly done too much cornstarch, but the thickened as of sauce did not affect the taste! Will be one of my go to recipes 🙂

    Reply

  78. Shelby says

    This was delicious! I added extra veggies (onion, tomato & zucchini) with the asparagus that were left overs from the night before, everything turned out great! I like garlic on pretty much everything so next time I will add that too. Thanks for the wonderful recipe 🙂



    Reply

  79. Rachel says

    Made this tonight! Fairly saucy – next time I’ll probably bump up the cornstarch a bit, but for now I have some rice to the rescue. It’s got good flavor. Actually added a splash of balsamic vinegar, which added a nice tang to it in addition to the lemon .



    Reply

  80. Sandra says

    Why did mine come out sooooooo runny? Looks nothing like your pic & nothing like stir fry. I feel that just how it looks in the picture, you should write the recipe. If you grilled the shrimp, state that…and how in the world did yours turn out with no sauce?
    Very disappointed.

    Reply

    • brandie says

      Hi Sandra,
      I’m not sure why yours turned out runny; I would suggest cooking the sauce a bit longer to allow it to thicken. As for the shrimp, I cook mine as explained in the instructions (not grilled, but sauteed on my stove top in my frying pan). Also, my shrimp and asparagus is lightly coated with the sauce.

      Reply

  81. Sherry says

    Made this for Supper tonight and I was not disappointed. This meal will be in the rotation for sure! Delish!



    Reply

  84. Carlee says

    How good does that look?! Shrimp and asparagus are two of my favorites, so I know I’ll love it! Thanks so much for sharing at Throwback Thursday!

    Reply

  87. Casie says

    Made this tonight… Used limes instead of lemons because that is what I had. I doubled the sauce so I could make a batch with chicken for the kids. Also added snap peas (because I had them). This was 5 stars in my book! A ton of flavor!

    Reply

  90. Sonja Aguilar says

    This is an A-1 recipe..Almost licking the bowl. I doubled the sauce ingredients and used fresh ginger. This is Restaurant quality and will definitely make again. Thank you for sharing!



    Reply

  91. Sonja Aguilar says

    This is absolutely delicious! I used fresh ginger and doubled the sauce ingredients and so GLAD I did. Will definitely make again. This is the first time I found a recipe so tasty and fast that I have bothered to comment. Thank you very much for posting!

    Reply

  94. Alicia says

    Ahhh…I’m a little late to the party, but I found your recipe by just inputting lemon, asparagus, and shrimp into Google. What a find! I just made this tonight and we practically licked our plates clean. Thanks so much for a quick, easy, and elegant dinner!



    Reply

  97. Melissa Vera says

    I am not a big fan of shrimp but the asparaugus looks yummy. Thank you for linking up this week on the #HomeMattersParty Linky. Looking forward to seeing what you link up next week.



    Reply

  100. Karren Haller ♥ Oh My Heartsie Girl says

    What a great pairing, my husband loves both of the ingredients and perfect for spring.

    Thanks for stopping by to linkup on Friday Features Linkup this week on Oh my Heartsie Girl!! You are welcome to stop by every week Wednesday and Friday to share your posts.
    I have Pinned and Tweeted!
    I hope you enjoy your weekend!
    Karren

    Reply

  102. Cathy says

    Two of my favorites – shrimp and asparagus together. Definitely going to have to try. Pinning. Thank you for sharing at Share It One More Time. Cathy

    Reply

  106. Cathy says

    I love shrimp, and this looks so delicious! I would love for you to share this over at my new link party Making Memories Mondays going on now!
    Cathy

    Reply

  107. Elizabeth says

    I loved this recipe! Thanks for sharing! Even my 2 year old ate this (which of course is the real test).

    Reply

  108. Brittany Scholler says

    This looks great and I plan on making it tonight! I do have one silly question though- Do you just take off the shrimp tails while eating the dish or take them all off before you add it into the asparagus?

    Reply

    • brandie says

      Not a silly question! If I buy shrimp on tails, we usually leave the shrimp tails on and take them off while eating. But, I’ve bought ones without tails and used those or you could certainly remove them beforehand. Whichever you prefer.

      Reply

  110. Harriett says

    This dish is amazing, my family loved it. It was easy to prepare. Will try it again. Thanks for a great recipe



    Reply

  111. Christina says

    Even though this didn’t turn out perfectly for me, I’m definitely saving this recipe. I don’t think I had enough asparagus and mine ended up a little too saucy. But over rice, it was perfect. I also use already cooked shrimp, which I’m pretty sure I overcooked a bit. Now knowing my mistakes, I’ll be remaking this. The flavor is delicious and it’s decently healthy.



    Reply

  113. Tiffany says

    This is a great dish! The first time I made it I followed the recipe exactly and loved it! The second time I made it the same but I added a little bit of red chili pepper flakes and it was great! I serve it over rice this time but I may try rice noodles next time!
    Thanks for the recipe!

    Reply

  115. Mary Ann says