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. Add ginger and garlic and
stir to combine with asparagus. Cook for another 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.
Originally Submitted
4/5/2016
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