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Asian Shrimp and Asparagus

Posting Date: 04/14/17

Asian Shrimp and Asparagus

Asian Shrimp and Asparagus seems like a perfect spring recipe. There is a saying "April showers bring May flowers". To me, April showers bring asparagus because I start seeing asparagus in the grocery stores in April. I love both shrimp and asparagus. I think they are a match made in heaven! For some reasons, shrimp always goes well with asparagus. Maybe because the texture of the shrimp and asparagus complements each other. I like the tender crisped asparagus. When I cook asparagus, I always try not to overcook them. Once they are soft, they are not good to me anymore because when I bite them, there is no crunched. However, if you like them soft, you can cook them to your liking.

This recipe is very easy. It is basically a one-pot-meal and yet it is flavorful and delicious.

This recipe serves 2 people.


  • 1.5 tablespoons vegetable oil
  • 20 extra large shrimps, peeled and deveined
  • 1/2" of fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 bunch of asparagus, woody ends removed and spears cut into 1.5" length
  • 2 tablespoons Shaoxing cooking wine
  • 1 tablespoon soy sauce or to taste
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons sugar or to taste
  • 1/4 teaspoon sesame oil or to taste
  • pinch of pepper


  1. Turn on the stove to medium high. Add vegetable oil to a pan. Heat the oil.
  2. Add shrimp to the pan. Cook the shrimp until they become pink. Remove them from the pan with slotted spoon to remove excess oil as much as possible. Place them on a plate.
  3. Add ginger, garlic, and red pepper flakes to the pan. Saute them until they become aromatic. Add asparagus and stir fry them until they are tender crisp. Add the shrimp back to the pan along with the Shaoxing cooking wine, soy sauce, balsamic vinegar, sugar, sesame oil, and pepper. Toss the shrimp and asparagus to mix them with the sauce. Cook them for about 30 sec. Taste it and add more seasonings if needed.
  4. Remove the pan from the heat. Turn off the stove. Serve it with rice if preferred.

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