Shrimp Asparagus Mushrooms (Printable Version)
Bright shrimp, mushrooms, and asparagus come together in a zesty soy-lemon mix. Tastes fresh and cooks up in twenty minutes.
# What You'll Need:
→ Seasonings & Sauce
01 -
1 tablespoon lemon juice, freshly squeezed
02 -
1 tablespoon soy sauce, go for tamari if you can't have gluten
03 -
0.25 teaspoon ground black pepper
04 -
0.5 teaspoon regular salt
05 -
2 tablespoons olive oil
→ Main Ingredients
06 -
2 garlic cloves, chopped up small
07 -
150 g mushrooms, just slice them
08 -
1 bunch of asparagus, cut into bite-sized chunks
09 -
450 g shrimp, peel and remove the veins
# Steps to Follow:
01 -
Dish it up warm while it's still steaming. Goes great with noodles, quinoa or some rice if you like.
02 -
Toss the shrimp back with the veggies. Pour in soy sauce and lemon juice. Give it a good stir so everything's warmed through.
03 -
Toss in the garlic, sprinkle over the salt and pepper, and keep it moving for about a minute. You want the garlic to smell awesome but not go brown.
04 -
Splash in the rest of the oil, follow with mushrooms and asparagus, and stir for a few minutes till they're just a bit soft.
05 -
Now add your shrimp and stir them around for a couple of minutes until they're pink and not see-through. Take them out once they're cooked.
06 -
Start by pouring a tablespoon of olive oil into a big frying pan or wok on medium-high heat.
# Additional Notes:
01 -
If you're aiming for gluten-free, swap soy sauce with tamari.
02 -
Want it meat-free? Use tofu chunks instead of shrimp.