Shrimp and Asparagus Stir Fry with Lemon Sauce

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ⅔ cup or 160g

• Cornstarch

  1 tbsp or 8g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  ¼ cup or 61g

• Lemon zest

  1 tsp or 2g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Asparagus

  Raw

  1 lb or 453g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

Directions

1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
4. Pour lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve. Enjoy!

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