Though cleaned shrimp are more costly, they are a distinct timesaver. Shelling and deveining shrimp for a stir-fry can take more time than actually cooking the dish.

Shrimp recipe Image - Masterfile



3 tablespoons reduced-sodium soy sauce

3 tablespoons fresh lemon juice

1 teaspoon dark sesame oil

1 teaspoon cornstarch

3/4 pound medium shrimp, shelled and deveined

1 tablespoon vegetable oil, such as olive or canola oil

4 scallions, cut into 1-inch lengths

2 cloves garlic, finely chopped

1 tablespoon minced fresh ginger

1/2 pound asparagus, cut on the diagonal into 1-inch lengths

1/2 pound shiitake mushrooms, stems discarded and caps quartered

1/4 teaspoon salt


1. In a medium bowl, combine the soy sauce, lemon juice, sesame oil, and cornstarch. Add the shrimp, tossing to coat. Cover and refrigerate for 30 minutes.

2. In a large nonstick skillet, heat the oil over medium heat. Add the scallions, garlic, and ginger, and stir-fry until softened, about 1 minute. Add the asparagus, mushrooms, and salt, and stir-fry until the asparagus are crisp-tender, about 4 minutes.

3. Reserving the marinade, add the shrimp to the pan and stir-fry until the shrimp are beginning to turn pink but are not opaque, about 3 minutes. Add the reserved marinade and cook, stirring, until the shrimp are opaque throughout and the sauce is slightly thickened, about 1 minute. Makes 4 servings

Chicken Stir-Fry with Shiitake & Asparagus If you don’t care for shrimp, you can make this stir-fry with chicken instead. Use 3/4 pound of skinless, boneless chicken breast cut crosswise into 1/2-inch-wide strips. Add it to the pan in step 3, when you would have added the shrimp. Cook for 4 minutes, then add the marinade and continue cooking as directed.

Nutrition Facts

per serving
calories 176
total fat 6g
saturated fat 0.9g
cholesterol 119mg
dietary fiber 2g
carbohydrate 10g
protein 19g
sodium 681mg

Good source of: selenium, vitamin B12, vitamin D

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 12 Sep 2011

Last Modified: 23 Mar 2015