• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chili Shrimp with Asparagus

    Chili Shrimp with Asparagus

    Published: Apr 3, 2013 · Modified: Aug 13, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    This super-quick, super easy, tasty and low-fat stir-fry of Chili Shrimp with Asparagus is perfect for a quick weeknight meal.

    Chili Shrimp with Asparagus

    The making of Chili Shrimp with Asparagus

    Spring vegetables are here!

    While asparagus is available all year, I love it when the Farmer's Markets and stores start filling up with fresh, local artichokes, peas, and asparagus. This super-quick, super easy, tasty, and low-fat stir-fry of Chili Shrimp with Asparagus is perfect for a quick weeknight meal.

    A great low-fat dinner using fresh spring produce.

    How to Choose Asparagus

    When choosing asparagus, I find that the thicker spears tend to be sweeter and more tender, the thinner ones can get woody very quickly, although early in the season being thin is only an indicator of how young the asparagus plant is. Overall, the size doesn't really make that much of a difference; we will be getting rid of the woody part anyway (it's great for composting, so if you haven't already, consider starting a compost pile). Whether you get thin or thick stalks, always look for freshness. You don't want them to look wilted or dried out. The tips should be firmly closed, some varieties have a purplish tint, which is normal. Yellow is not, so don't buy anything that is turning yellow. Fresh vibrant green is what you are going for; with the cut end not looking overly dry.

    asparagus

    How to Prepare Asparagus

    Once you are ready to prepare your asparagus, rinse the stalks under cold running water to get rid of any grit that might be clinging in the tip (don't soak, just rinse) then shake the water off. Holding the asparagus just below the tip with one hand and at the tip of the cut end with the other, gently bend the asparagus until it breaks. This shows where the tender and woody parts separate. Do a few this way and then feel free to cut the rest, neatly, to the same size.

    If you have large stalks and you want them to look "pretty" use a vegetable peeler and peel the bottom of the stalks.

    Why Blanch, Why?

    I also like to blanch my asparagus before cooking with them to help them retain their vibrant color.

    To do this bring a skillet large enough to hold the asparagus laying down, and fill with about 1 inch of lightly salted water. When it comes to a simmer, add the asparagus and cook for 1 - 2 minutes; remove the asparagus to an ice bath (a bowl or pan filled with about 2 inches of iced water); then remove them once they've cooled to some paper towels to drain. Now they won't turn Army green but will stay emerald green. Much prettier.

    Asparagus is best when cooked as soon as you get them; the sugars convert quickly, but if you have to store them do not rinse them first. Take the asparagus stalks, cut about ½ inch of the bottom off, then stick them, standing upright, into a container of water. Cover with a plastic bag and refrigerate. Good to go for a few days at least. But don't wait too long or you will end up with a slimy bunch of yuckiness.

    Asparagus soup anyone?

    Serve Chili Shrimp with Asparagus over steamed rice, preferably Jasmine.

    Wine Recommendation: A dry (not sweet) Riesling would be a great wine choice. If you don't have that, you could do a Pinot Gris, a Sauv Blanc or even a Viognier with its soft tropical flavors.

    chili shrimp with asparagus

    Chili Shrimp with Asparagus

    LindySez
    This super-quick, super easy, tasty and low-fat stir-fry of Chili Shrimp with Asparagus is perfect for a quick weeknight meal. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Fish & Seafood, Main Course
    Cuisine Asian
    Servings 4 servings
    Calories 245 kcal

    Ingredients
      

    • 1 2-inch piece fresh ginger, peeled minced
    • 3 cloves garlic minced
    • ¼ cup minced green onion both white and green portions
    • 4 small red chilies Thai style peppers or 2 serrano peppers, seeded, stemmed and minced, or 1 teaspoon chili garlic sauce
    • 1 tablespoon grapeseed oil
    • 2 tablespoons ketchup
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fish sauce such as Thai Kitchen
    • 2 teaspoons low-salt soy sauce
    • 1 tablespoon water
    • 1 teaspoon sugar
    • 1 ½ pounds medium 21/25 per pound shrimp, peeled and deveined
    • 1 pound fresh asparagus trimmed and sliced into 2 inch pieces on the diagonal

    Instructions
     

    • Bring a pot of lightly salted water to a boil, add the asparagus and blanch for 2 minutes. Immediately plunge into ice water to stop the cooking process.
    • Put the oil in a wok or large skillet and turn heat to medium-high. Add the minced spices and cook, stirring constantly, for about 30 seconds.
    • Stir in the ketchup, lime juice, fish sauce, soy sauce, sugar, and water. Add the shrimp and asparagus; coat with sauce. Cook until the sauce is bubbling and the shrimp turns pink about 5 minutes.

    Nutrition

    Serving: 1gSodium: 490mgFiber: 1gCholesterol: 259mgCalories: 245kcalPolyunsaturated Fat: 3gFat: 6gProtein: 3gCarbohydrates: 10g
    Keyword asparagus shrimp stir-fry, spicy shrimp with asparagus
    Tried this recipe?Let us know how it was!

    Related

    « Tea Smoked Duck Breasts
    How much garlic should one clove yield? »

    Reader Interactions

    Comments

    1. Poppy

      March 25, 2014 at 1:04 pm

      Recipe looks delicious and I'm loving the asparagus guide.

      Reply
      • LindySez

        March 25, 2014 at 3:31 pm

        Thanks Poppy.

        Reply
    2. Jessica

      March 25, 2014 at 3:23 pm

      I love asparagus and anything with Shrimp rocks my boat! Thanks, Linda!

      Reply
      • LindySez

        March 25, 2014 at 3:31 pm

        And another use of that fish sauce 🙂 I love the combo too - I hope you enjoy it. ~ Cheers

        Reply
    3. Elle

      March 26, 2014 at 3:18 pm

      Never knew that about asparagus Linda. Wonderful dish, fresh, healthy, easy. Right up my alley.

      Reply
    4. Cher

      March 26, 2014 at 4:35 pm

      Thanks so much for the info on the asparagus... I love it and shrimp, as well! This sounds like a fabulous dish and I cannot wait to try it!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez