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Shrimp, Asparagus and Mushroom Stir-Fry

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 4

This heart-healthy stir-fry is a breeze to whip together. Just make sure you have all your ingredients prepped before you begin—once the pot is hot, things will move quickly!


¼ c. College Inn chicken broth

2 T. plain rice vinegar

2 T. soy sauce 

1 T. cornstarch

1 t. toasted sesame oil

¼ t. salt

½ c. uncooked instant brown rice

3 t. canola oil, divided

1 c. shiitake mushrooms, stems discarded, thinly sliced

2 t. fresh ginger, grated

2 medium garlic cloves, minced

1 lb. asparagus, trimmed, cut on the diagonal into 1-inch slices (about 2 ½ c.)

1 lb. 16/20 ct raw shrimp, peeled, rinsed, and patted dry


To Prepare

In a medium bowl, whisk together the broth, vinegar, soy sauce, cornstarch, sesame oil and salt. Set aside.

Prepare the rice using the package directions.

Meanwhile, coat a large nonstick skillet with 1 ½ t. canola oil, swirling over high heat. Cook the mushrooms, ginger and garlic for 2 minutes, stirring constantly. Stir in the asparagus. Cook for 2 minutes, stirring constantly. Transfer the mixture to a large bowl. Set aside.

Add the shrimp to the broth mixture, stirring to coat.

In the same skillet, heat the remaining 1 ½ t. canola oil over high heat, swirling to coat the pan. Cook the shrimp mixture for 2 minutes, or until the shrimp are pink and just cooked through. Stir in the asparagus mixture. Cook for 1 more minute, or until the vegetables are heated through and the sauce is thickened, stirring constantly. 

To Serve

Dish out in four individual bowls, over brown rice. Chopsticks encouraged.

Eddie's Recipe Tip:

For an even healthier rendition, use cauliflower rice—thus making the recipe gluten-free, low-carb, paleo, and Whole30-friendly.