Shrimp Asparagus Stir Fry

Come try my mouthwatering flavors of my Shrimp Asparagus Stir Fry recipe, a delightful dish that brings together fresh shrimp and tender asparagus in a zesty lemon garlic butter sauce! With just six ingredients and a quick 6-minute cook time, this recipe is a perfect choice for a fast, restaurant-quality meal that satisfies both the palate and the schedule!

Shrimp asparagus stir fry in garlic butter served on white plate, top down shot.

Why I Love This Recipe

My Shrimp Asparagus Stir Fry dish is a delightful representation of Asian fusion cuisine, featuring succulent shrimp and crisp asparagus cooked in a rich garlic butter sauce! I crafted it to be a quick and flavorful meal that offers a perfect blend of seafood and vibrant vegetables! While the recipe is fast put together, I promise you the need result is nothing short of  restaurant-quality cooking, making it an ideal choice for anyone looking to enjoy a delicious meal without spending hours in the kitchen!

The flavors are a mix of the natural sweetness of shrimp, the freshness of asparagus, and the zing of lemon and garlic. Like my Old Bay Pan Fried Shrimp and Kielbasa Sausage Stir Fry recipes, this dish is perfect for those seeking a fast, restaurant-quality meal that is easy to make!

Key Ingredients


  • Shrimp – peeled and deveined shrimp.
  • Olive Oil – extra virgin olive oil or olive oil of choice.
  • Asparagus – fresh trimmed asparagus stalks.
  • Butter – salted or unsalted.
  • Garlic– freshly grated garlic.
  • Lemon – fresh lemon.

Extra Seasoning

Add a pinch of Red Pepper Flakes, grated Ginger, Yuzu Juice, and Lemon Zest to enhance the flavors without overpowering the dish.

🦐 Shrimp Note

For stir frying, both fresh and frozen large shrimp work well. If you opt for frozen shrimp, just be sure to thaw it according to package instructions and drain any excess water before you start cooking. This ensures that your shrimp will be tender and delicious, not waterlogged.

Shrimp asparagus stir fry in garlic butter served on white plate, side angle shot.

Essential Kitchen Equipment

  • Wok or Large Deep Skillet


☑ Before Getting Started

The primary reason for using a Wok or Deep Skillet when stir-frying is to provide enough space to maintain high heat and effortlessly mix all your ingredients. This ensures that your stir-fry cooks evenly and quickly, resulting in a delicious and perfectly cooked dish.

Step 1 Heat oil in a large skillet or wok until hot.

Oil being heated in a frying pan.

Step 2 Add shrimp and cook until they turn pink, approximately 1-2 minutes per side.

Shrimp pan fried.

🍳 Pan Frying Shrimp Pro Tip

When pan-frying shrimp, watch for the moment it turns pink and is no longer translucent; this indicates it’s ready. Avoid Overcooking as it can result in a tough texture.

Step 3 Add chopped asparagus and cook until tender.

Shrimp and asparagus pan fried.

Step 4 Stir in butter, grated garlic, and a squeeze of lemon.

Shrimp and asparagus pan fried in garlic butter lemon sauce.

🧂 Seasoning Pro Tip

Incorporate any Additional Seasonings of your choice at this step.

Step 5 Serve and garnish with fresh parsley if desired.

Shrimp and asparagus served on a plate.

Paring Recommendations

You can elevate your dining experience by serving this delightful Shrimp Asparagus Stir Fry over your favorite pasta, creating a blend of flavors and textures. Additionally, it pairs exceptionally well with my zesty Peruvian Chicken Soup, which brings a burst of exciting South American flavors to your meal. If you’re looking for a lighter option, consider serving it alongside my lime-packed Cilantro Lime Cauliflower Rice, adding a refreshing and citrusy twist to this already flavor packed dish.

Shrimp asparagus stir fry in garlic butter served on white plate, top down shot.

Frequently Asked Questions

What type of asparagus works best for this stir fry?

It's best to use thinner asparagus stalks. They cook faster, which helps avoid overcooking the shrimp during the process.

Can I substitute olive oil with another cooking oil?

You can substitute olive oil with another high-temperature cooking oil if you prefer. However, it's worth noting that olive oil adds a unique flavor to the stir fry, so using a different oil may slightly alter the taste of the dish.

Storage Tips

Store the leftovers in an airtight container in the fridge, where they’ll stay good for up to 5-7 days. When you’re ready to enjoy it again, a quick reheat in the microwave will be your best option.

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Watch How To Make It

Shrimp asparagus stir fry in garlic butter served on white plate, top down shot.

Shrimp Asparagus Stir Fry

Indulge in the savory delight of Shrimp and Asparagus Stir Fry with rich garlic butter. A quick and flavorful meal awaits!
4.30 from 17 votes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian Fusion, Worldwide
Keyword: garlic butter shrimp and asparagus, shrimp and asparagus stir fry, stir fried shrimp and asparagus
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 2
Print Recipe
Calories: 377kcal



  • Gather all the ingredients.
    Ingredients for shrimp asparagus stir fry.
  • Peel shrimp and set aside.
    Peeled shrimp.
  • Cut asparagus into 2" inch pieces.
    Cut asparagus.
  • Grind garlic or use a garlic press and set aside.
    Grated garlic.
  • In a skillet, heat oil over medium-high heat and bring up to temp, around 2-3 minutes. Once the oil is preheated, place shrimp and cook for 1-2 minutes on each side until pink.
    Shrimp pan fried.
  • Add asparagus and cook for 1 minute.
    Shrimp and asparagus pan fried.
  • Add butter and garlic and continue stir-frying until the butter has melted. Once melted, immediately stir in a squeeze of lemon and optional yuzu. Combine well and transfer to a serving plate.
    Shrimp and asparagus served on a plate.


Calories: 377kcal | Carbohydrates: 4g | Protein: 49g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 408mg | Sodium: 314mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
*Values Based Per Serving
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  1. Virginia Flynn

    I made a half recipe this tonight using lemon juice instead of Yuzu, and finished it with about 1/4 c fat free evaporated milk I had on hand, stirred in to warm just before serving. You mention the time it takes to make it but not the time to eat it. Gone in about 5 minutes!! Quick and easy. Very good and a keeper! Thank you from this newbie Keto dieter!

  2. I just read this recipe…and I can hardly wait to make the shrimp recipe….Sounds absolutely delish!!

  3. Michael Bacon

    This was fantastic! I just finished having it for lunch and I’m definitely making it again. I was even thinking that it would be great if you used the low-carb immi noodles and tossed it all together. The butter/lemon sauce is just too good to not have over noodles! Thanks.

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