shrimp and asparagus stir-fry with mushrooms recipe

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Shrimp and Asparagus Stir-Fry with Mushrooms RecipeThis shrimp and asparagus stir-fry with mushrooms is a quick, healthy, and flavorful dish that’s perfect for a weeknight dinner. The combination of tender shrimp, crisp asparagus, earthy mushrooms, and zesty lemon creates a perfectly balanced meal. Here’s an extended version of the recipe, complete with tips and a step-by-step method for best results.Ingredients (Serves 4)1 pound shrimp (peeled and deveined; tails optional for presentation)1 bunch asparagus (trimmed and cut into 1-inch pieces)1 cup sliced mushrooms (white button, cremini, or shiitake)2 cloves garlic (minced)2 tablespoons olive oil (divided)1/2 teaspoon salt (or to taste)1/4 teaspoon black pepper (freshly ground)1 tablespoon soy sauce (low-sodium preferred for a lighter flavor)1 tablespoon lemon juice (freshly squeezed for the best taste)Optional garnish: sesame seeds or chopped green onionsOptional base: steamed rice or noodlesEquipment NeededLarge skillet or wokSpatula or wooden spoonKnife and cutting boardBowl for shrimpMethodPreparation:Prepare the Shrimp:Peel and devein the shrimp if not already done. Rinse them under cold water and pat them dry with a paper towel.Season lightly with a pinch of salt and pepper for added flavor.Prep the Vegetables:Trim the woody ends of the asparagus and cut the stalks into 1-inch pieces.Slice the mushrooms thinly for even cooking.Mince the garlic finely.Mix the Sauce (Optional):If you want a more cohesive flavor, combine the soy sauce and lemon juice in a small bowl for easy addition during cooking.Cooking:Cook the Shrimp:Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.Add the shrimp in a single layer. Cook for 2-3 minutes, flipping halfway through, until they turn pink and opaque.Remove the shrimp from the pan and set them aside. Do not overcook to maintain their tenderness.Sauté the Vegetables:In the same skillet, add the remaining 1 tablespoon of olive oil.Add the asparagus and mushrooms. Cook for 3-4 minutes, stirring occasionally, until the asparagus is tender-crisp, and the mushrooms are softened and slightly golden.Add Garlic and Seasoning:Reduce the heat slightly. Stir in the minced garlic, salt, and pepper. Cook for about 1 minute, or until the garlic is fragrant.Combine and Finish:Return the cooked shrimp to the skillet with the vegetables.Pour in the soy sauce and lemon juice (or the pre-mixed sauce).Toss everything together for 1-2 minutes to coat evenly and warm through. Taste and adjust seasoning if needed.Serving:Serve immediately over a bed of steamed rice or noodles for a complete meal.Garnish with sesame seeds or chopped green onions for an extra touch of flavor and color.Tips for Success:Use Fresh Ingredients: Fresh shrimp, asparagus, and mushrooms elevate the dish. Frozen shrimp can work but thaw them thoroughly and pat dry.Cut Evenly: Cut the asparagus and mushrooms into similar sizes to ensure even cooking.High Heat for Stir-Frying: Keep the heat at medium-high to maintain a quick cooking time and a slight char on the vegetables.Timing is Key: Overcooking shrimp or vegetables can lead to rubbery shrimp and soggy asparagus. Stick to the suggested times.Customize the Sauce: Add a teaspoon of honey or hoisin sauce for a sweeter profile, or a pinch of red pepper flakes for heat.Enjoy your delicious and nutritious shrimp and asparagus stir-fry with mushrooms!

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