Shrimp and Asparagus Stir Fry with Lemon Sauce

• Gluten free

• Seafood

  • 1 lb Shrimp, large raw

• Produce

  • 1 lb Asparagus
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 tsp Lemon, zest

• Canned Goods

  • 2/3 cup Chicken stock

• Condiments

  • 1/4 cup Lemon juice
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on homecookingmemories.com

Description

Directions

• In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
• In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
• In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
• Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.