Jumbo Shrimp and Asparagus

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Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
  • Healthy: Packed with lean protein and vegetables, it’s a nutritious choice.
  • Flavorful: The combination of ginger, soy sauce, and sherry creates a rich, savory taste.

Ingredients

  • 2 cups water
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 24 large fresh shrimp, peeled, deveined, and cut in half lengthwise
  • 2 teaspoons chopped fresh ginger root
  • 3 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon dry sherry
  • Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a medium saucepan, bring 2 cups of water to a boil. Cook the asparagus in the boiling water for 3 minutes. Drain, reserving 2 tablespoons of the cooking liquid.
  2. Heat the vegetable oil in a skillet over medium-high heat. Sauté the shrimp pieces until they turn pink, about 3 to 5 minutes.
  3. Add the cooked asparagus along with the reserved cooking liquid to the skillet. Stir in the chopped ginger, soy sauce, sugar, dry sherry, and salt. Continue to cook for an additional 5 minutes, allowing the flavors to meld.

Servings and Timing

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Kick: Add a pinch of red pepper flakes for some heat.
  • Citrus Twist: Incorporate a squeeze of fresh lemon juice for added brightness.
  • Noodle Addition: Serve over cooked rice or noodles to make it a more substantial meal.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat in a skillet over low heat until warmed through, adding a splash of water or broth if needed to prevent sticking.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking.

2. Is there a substitute for dry sherry?

If you don’t have dry sherry, you can use dry white wine or a splash of white grape juice mixed with a teaspoon of vinegar.

3. How do I know when the shrimp are cooked?

Shrimp turn pink and opaque when cooked. Be careful not to overcook, as they can become tough.

4. Can I add other vegetables to this dish?

Yes, vegetables like bell peppers, snap peas, or mushrooms can be added for extra flavor and nutrition.

5. Is this recipe gluten-free?

Yes, as long as you use a gluten-free soy sauce.

6. Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the asparagus and shrimp separately in advance and combine them when ready to serve.

7. What can I serve with this dish?

This dish pairs well with steamed rice, quinoa, or a light salad.

8. Can I use ground ginger instead of fresh?

Yes, you can substitute ground ginger; use about 1 teaspoon.

9. How can I adjust the sweetness of the dish?

Adjust the sugar to taste, adding more for a sweeter flavor or less for a more savory profile.

10. Can I use a different type of oil?

Yes, you can use olive oil or sesame oil for a different flavor.

Conclusion

Jumbo Shrimp and Asparagus is a quick, healthy, and flavorful dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a favorite in your household.

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Jumbo Shrimp and Asparagus

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Gluten Free
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Description

Enjoy a quick, healthy, and flavorful meal with this Jumbo Shrimp and Asparagus recipe. Succulent jumbo shrimp paired with tender asparagus, seasoned with fresh ginger, soy sauce, and a hint of dry sherry. This 30-minute dish is packed with lean protein and vegetables, making it perfect for busy weeknights or special occasions. Quick, easy, and full of savory goodness!

Ingredients

  • 2 cups water
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 24 large fresh shrimp, peeled, deveined, and cut in half lengthwise
  • 2 teaspoons chopped fresh ginger root
  • 3 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon dry sherry
  • Salt to taste

Instructions

  • In a medium saucepan, bring 2 cups of water to a boil. Cook the asparagus in the boiling water for 3 minutes. Drain, reserving 2 tablespoons of the cooking liquid.
  • Heat the vegetable oil in a skillet over medium-high heat. Sauté the shrimp pieces until they turn pink, about 3 to 5 minutes.
  • Add the cooked asparagus along with the reserved cooking liquid to the skillet. Stir in the chopped ginger, soy sauce, sugar, dry sherry, and salt. Continue to cook for an additional 5 minutes, allowing the flavors to meld.

Notes

  • Tip: You can substitute dry sherry with dry white wine or a splash of white grape juice mixed with vinegar.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water or broth.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Sauté
  • Cuisine: Asian-inspired

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