Fresh From Nancy's Garden

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Spicy Garlic Shrimp and Asparagus With Jasmine Rice

I love shrimp and I love the fact that it’s very low in calories, but still tasty and satisfying. I was thinking of making Pad Thai noodles and was searching for a good recipe when I came upon this. The idea of shrimp, garlic, spice and asparagus was enough for me to give it a try. I’m so glad I did. This is definitely going to be a new go-to favorite–especially when I’m in a hurry. Dinner was ready in less than a half hour!

  • 2 TBS Garlic Chili Pepper Sauce
  • 1 TBS minced garlic
  • 1 TBS dark brown sugar
  • 1 TBS fresh lime juice
  • 3 tsp Fish Sauce, divided
  • 1 lb. large shrimp, peeled and deveined
  • 1 lb. thin asparagus
  • 3 TBS olive oil
  • fresh black pepper, to taste
  • chopped cilantro
  • cooked Jasmine Rice

In a medium bowl mix the Garlic Chili Pepper Sauce, garlic, sugar, lime juice 2 teaspoons of the Fish Sauce. 

Add shrimp to the bowl and mix until well covered. Set aside for flavors to blend.

 Rinse asparagus and cut diagonally into 1 inch pieces.

Boil asparagus in salted water until crisp tender, about 2 minutes. Drain and immediately put in cold water to stop cooking. Drain again.

Heat oil in a large sauté pan over high heat. Add the asparagus, remaining 1 teaspoon Fish Sauce and fresh cracked pepper. Stir-fry 3-5 minutes.

 Add shrimp to pan and stir-fry over medium high heat.

Cook until shrimp is opaque (pink). Mix the sauce well with the shrimp and asparagus.

Spoon into a large bowl and garnish with the cilantro. Serve with Jasmine rice–it really goes great with the shrimp.

I’m so happy to welcome new readers in Gibraltar! And remember read it first at Stu News.

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