Chili shrimp and asparagus stir fry
This was my second time ever making a shrimp dish, but I was reminded that:
1) Shrimp is probably the easiest and quickest protein source to cook
2) Frozen shrimp tastes just as non-fishy as any other shrimp
3) Shrimp is so versatile and can be incorporated into so many different recipes out there
4) Shrimp is low fat and high in protein ummm…YESSS!
5.) Shrimp is super delicious!!! Especially if you buy the cute little bite-sized shrimpies :)
So do yourselves a favor, that is…if you’re not allergic or have a strong intense dislike for shrimp, and make a stir fry dish like this one or another shrimp dish to remind yourself how great of a food it is. You can thank me later.
I found this recipe on Skinnytaste.com, AKA like my favorite food blog out there, decided to make it for my mother and I for dinner one night when we were vacationing in Michigan, and WAM-BAM-PA-POW!! it ended up being awesome!! My mother and I both loved it, and will be making it again. Or other variations of shrimp stir fries.
Serve it on its own or over rice if desired.
I enjoyed the leftovers the next day too for lunch and it was just as great. I actually ate them over sautéed zoodles (AKA spiralized zucchini noodles) in olive oil spray with onions and garlic salt. After I cooked the zoodles, I transferred them to a bowl, and heated the leftover stir fry in the same pan on the stove for about 5 minutes or until heated through. This would taste good cold too if you don’t have time to heat it up again or you don’t have the resources to do so. Try it out sometime!
Serves about 4
- 2 tbsp soy sauce (use tamari for gluten free)
- 1 tsp sherry (I omitted and it was still fabulous)
- 1 tbsp grated peeled fresh ginger
- 2 tsp sesame oil
- 1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 jalapeño chili pepper, seeded and sliced or diced (i like rhyming)
- 2 cloves garlic, chopped
- 1 bell pepper, sliced
- 1 lb large shrimp, cleaned (fresh or frozen both work -- we used frozen)
- salt and pepper to taste
Stir together soy sauce, sherry and ginger; set aside.
In a large skillet or wok, heat 1 tsp sesame oil over medium-high heat until hot. Add shrimp and cook until shrimp turns white, about 3-5 minutes. Remove from pan and set aside.
Add remaining oil to pan. When oil is hot, add asparagus and cook 5 minutes or until tender-crisp, stirring frequently. Add garlic. Add peppers and stir another minute. Add shrimp back into the wok. Pour sauce over everything and mix another minute. Adjust salt and pepper to taste.
Serve over rice or on its own. Enjoy!