This Thai Shrimp With Asparagus is a delightful weeknight dinner that delivers bold flavors with minimal effort. The dish highlights the natural sweetness of large shrimp paired with the crisp, fresh texture of blanched asparagus and earthy straw mushrooms. A savory sauce made from fish sauce, oyster sauce, and chicken stock ties everything together with a rich umami depth, while aromatics like garlic and green onions add a fragrant kick. It&# 226;ÂÂs a perfect balance of textures and tastes, offering a healthy yet satisfying meal. Ideal for busy evenings or when you crave something light but flavorful, this recipe comes together in under 30 minutes. Serve it over steamed rice or noodles for a complete, restaurant-quality experience at home.
Thai Shrimp With Asparagus
Description
This Thai Shrimp With Asparagus is a delightful weeknight dinner that delivers bold flavors with minimal effort. The dish highlights the natural sweetness of large shrimp paired with the crisp, fresh texture of blanched asparagus and earthy straw mushrooms. A savory sauce made from fish sauce, oyster sauce, and chicken stock ties everything together with a rich umami depth, while aromatics like garlic and green onions add a fragrant kick. It's a perfect balance of textures and tastes, offering a healthy yet satisfying meal.Ingredients
Directions
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Shell and devein the shrimp.
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In a bowl, toss the shrimp with salt and let sit for 5 minutes.
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Rinse the shrimp thoroughly with cold water, drain, and pat dry with paper towels. Set aside.
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Trim the woody ends off the asparagus and cut diagonally into 2-inch lengths.
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Bring a large pot of water to a boil.
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Drop the asparagus into the boiling water and blanch for 30-60 seconds, or until bright green.
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Remove the asparagus and immediately shower it with cold water to stop the cooking process. Drain well.
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If using canned mushrooms, drain and rinse them with cold water. Set aside.
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Cut the green onions, including part of the green tops, into 1 1/2-inch lengths.
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Heat a wok or large skillet over medium-high heat.
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When hot, add the oil and garlic; toss until lightly browned and fragrant, about 30 seconds.
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Turn the heat to high and add the green onions and shrimp to the wok.
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Stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 1 to 2 minutes.
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Add the blanched asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce, and chicken stock.
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Stir-fry everything together until the mixture is heated through and the sauce has a light, creamy consistency, about 1-2 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 101.7kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 129.4mg44%
- Sodium 5145.2mg215%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 2.7g11%
- Sugars 2.9g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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