4 tbsp olive oil
1 lb peeled and deveined shrimp
1 lb fresh asparagus, tough ends removed and cut into 2" pieces
1 tsp minced (or grated) ginger
1 tsp minced (or grated) garlic
2/3 c chicken stock
1 tbsp cornstarch
1 tbsp white sugar
1 tbsp soy sauce (I used gluten free Tamari)
1/4 c fresh squeezed lemon juice
1 tsp lemon zest
Combine all the sauce ingredients in a small bowl. Whisk - and you'll want to whisk it again right before you pour it in.
Heat 2 tbsp oil in a large skillet over med-high heat. Add the shrimp in a single layer and cook 2-3 min (depending on shrimp size) until not-quite done. Remove to a plate.
Add 2 more tbsp oil and heat. Add asparagus and cook until bright green. Add the garlic and ginger and cook about 45 sec.
Add the shrimp and sauce and cook 1-2 min til the sauce is thickened and the shrimp are cooked through.
Serve over rice!
RP Servings: 2-3
RATING: 4 stars
This is yummy! I made 1/4 of the recipe, so my measurements weren't totally exact, but it's definitely able to handle a little fudge factor. It is super fast, super easy, healthy, and the lemon with asparagus and shrimp is a wonderfully light spring flavor.