Jumbo Shrimp and Asparagus

Jumbo Shrimp and Asparagus

66
AMYSTEPHEN 0

"If you don't love asparagus, this will bring you into the fold. It's fantastic."
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Ingredients

30 m servings 107 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
  2. Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

Reviews

66
  1. 87 Ratings

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Most helpful positive review

Amy, great one! I also would like to pass on my changes to this recipe. The best recipe and steps stay intack. * Replaced veg oil with olive oil * Used 1 tsp of grated ginger root * Replace...

Most helpful critical review

This was a great start to what could become a stellar Asian dish! I agree with other reviewers, skip the added water, it only minimizes the flavor. We automatically added 2-3 cloves of garlic an...

Amy, great one! I also would like to pass on my changes to this recipe. The best recipe and steps stay intack. * Replaced veg oil with olive oil * Used 1 tsp of grated ginger root * Replace...

WOWWIE! I've made this twice in the last two days and I'm still not sick of it! I made this into a main course meal by adding linguine noodles. What I did was boil the noodles and spears toge...

very tasty...I used ground ginger (3 tsp) as a substitute for the fresh ginger root...the sauce tasted like a Chinese peanut sauce...will use again

This recipe was FABULOUS, but I did alter it just a bit: first, 2 cloves of garlic are a must, and adding a couple teaspoons or so of sesame oil with the vegetable oil adds great flavor. And f...

This was a great start to what could become a stellar Asian dish! I agree with other reviewers, skip the added water, it only minimizes the flavor. We automatically added 2-3 cloves of garlic an...

This was excellent. The ginger gives it just the right flavor. I made a simple linguini with butter and parm. cheese side dish to compliment.

As other viewers noted, it needed a bit of spice. But I gave it 3 stars because of the combination of flavors and a good foundation. The first time I made this I followed the recipe (except tha...

This was good; I think next time I'll double the sauce ingredients and/or cook the asparagus in some chicken broth to see if it increases the flavor. Also, I'll probably add some garlic like ano...

This was okay and easy to make but didn't really wow. I used sesame oil instead of vegetable oil. I think it could have used some heat.