Shrimp And Asparagus Stir-Fry | Low-Carb Dinner

⏲ ~20 min total · prep 15 · cook 5 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 1/2 lb large shrimp (26/30 count), peeled, deveined, and patted very dry
• 1 lb asparagus, trimmed and cut on the diagonal into 2-inch pieces
• 2 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp coconut aminos
• 1/2 tsp red pepper flakes
• 2 scallions, sliced thin
• 1 tsp sesame seeds
• 1/2 tsp kosher salt

Instructions

1. Dry shrimp thoroughly with paper towels — surface moisture steams them grey instead of letting them sear — and season with the salt.
2. Heat a wok or 12-inch skillet over high heat until it just starts to smoke, about 2 minutes, then add the avocado oil.
3. Add the asparagus and stir-fry 3-4 minutes until blistered in spots and vivid green but still snappy.
4. Clear a space in the center, add the garlic and ginger, and stir 30 seconds just until fragrant — do not let them brown.
5. Add the shrimp in one layer and let them sit undisturbed 1 minute until the undersides turn pink, then toss constantly 1-2 minutes more until all are opaque and curled into loose C-shapes.
6. Turn off the heat and add the coconut aminos, sesame oil, and red pepper flakes, tossing 30 seconds so the residual heat makes a light glaze.
7. Transfer to a platter and finish with the scallions and sesame seeds.

Why this recipe works

• Dry shrimp, hot pan Patting the shrimp very dry is the difference between seared and steamed. Surface moisture turns them grey; a dry surface pinks with real color on the underside.
• Staged timing Asparagus goes first because it needs three to four minutes, and shrimp need three total. Cooking them together hands you rubber shrimp waiting on raw stalks.
• Off-heat glaze Coconut aminos and sesame oil go in after the heat is off. Residual warmth turns them into a light glaze without scorching the garlic and ginger.

Tips for making this recipe well

Watch the curl

Shrimp announce doneness by shape. Loose C-shapes mean cooked; tight O's mean overcooked and heading toward rubber. Toss constantly through the final two minutes and pull them early.

Don't brown the aromatics

Thirty seconds in a cleared space in the center is enough for the garlic and ginger. Browned garlic tastes acrid, and the flavor carries through the whole pan.

Cut asparagus on the diagonal

Diagonal cuts expose more surface area, so the pieces blister faster and cook more evenly. It also looks like you tried harder than you did.

Sesame oil stays raw

Toasted sesame oil loses its character when heated hard. Added off the heat, it smells and tastes the way it should.

Prep before the flame

The whole recipe runs twenty minutes and the cooking part takes under ten. Mince, grate, and slice everything before the pan gets warm; there's no time mid-stir-fry.

Serving suggestions

A pound and a half of shrimp makes this feel abundant for what is honestly a twenty-minute meal. Serve over cauliflower rice or shirataki noodles, both of which carry the gingery glaze well. Straight off the platter works too, since scallions and sesame seeds are the only garnish needed. Four grams of net carbs keeps the rest of the plate open for a cucumber salad with rice vinegar. Cold leftovers over greens make a quietly good lunch.

Storage and meal prep

Cooked shrimp keep 3 to 4 days refrigerated in a covered container, though they're at their best early in that window. Reheat briefly in a hot skillet; shrimp turn rubbery fast in a microwave. The asparagus will be soft by day three no matter what. Freezing is possible for 2 to 3 months but changes the texture, so freeze only if you must and thaw overnight in the fridge. Keep the scallions and sesame seeds separate if you can and add them fresh when reheating.

Variations worth trying

• Scallop swap Sea scallops sear on the same timeline. Dry them well and give them a full minute undisturbed per side.
• Zucchini instead Out-of-season asparagus trades for zucchini cut into thick half-moons. Zucchini blisters in the same three to four minutes.
• More heat Swap the red pepper flakes for a teaspoon of chili garlic sauce stirred in with the aminos.
• Cauliflower rice base Stir-fry riced cauliflower in the same pan first, set it aside, and build the recipe on top so the grains soak up the glaze.

Frequently asked questions

Why did my shrimp turn out rubbery?

They cooked past done. Shrimp need a minute undisturbed and then one to two minutes of tossing; opaque flesh curled into loose C-shapes is the finish line, and carryover heat keeps cooking them after that.

Can I use frozen shrimp?

Yes. Thaw them completely, then pat them very dry before the pan gets involved. Wet shrimp steam instead of searing, and the seasoning slides right off.

Is there a substitute for coconut aminos?

Soy sauce or tamari works in the same three-tablespoon amount. The flavor runs saltier, so taste before adding the full half teaspoon of salt.

Can I cook the shrimp and asparagus together?

Not happily. Asparagus needs three to four minutes and shrimp need three total, so staging them is what keeps one from turning rubbery while the other stays raw.

How spicy is this?

Half a teaspoon of red pepper flakes gives a noticeable warmth without overwhelming the ginger. Cut to a quarter teaspoon for heat-shy eaters, or leave them out; the dish holds up.

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