Shrimp Asparagus Stir Fry with Lemon and Basil

Shrimp Asparagus Stir Fry with Lemon and Basil -a delicious and healthy skillet meal that can be made in just 15-minutes! Low-carb and GF. 

Step into the fire of self-discovery. This fire will not burn you, it will only burn what you are not. -Mooji

This 15-minute, Shrimp Asparagus Stir Fry with Lemon and Basil is very simple to make, yet surprisingly tasty!

Instead of using Asian flavors here, we are keeping it very light and springy with lemon and basil.

Vegan adaptable, this can be made with tofu and is gluten-free.

It’s a quick skillet meal that is low in carbs with a huge proportion of veggies- in this case, delicious spring asparagus, which just so happens to be in season!

Of course, you can serve it over rice, quinoa, or couscous.

Meals at home, become more and more simple. I try to pick one seasonal veggie- in this case, asparagus and build a meal around it using what’s in my pantry or freezer.

In this recipe, you can use raw or cooked shrimp, tofu or even chicken!

The main focus here is the fresh spring asparagus.

Ingredients in Shrimp Asparagus Stir Fry

•  olive oil
• shallot
• garlic cloves
• fresh  asparagus
•  shrimp (raw or cooked) or use crispy tofu (see notes) or chicken
• kosher salt and pepper to taste
• 1 lemon – zest and juice
• Fresh Basil leaves, cut into ribbons ( or try Thai Basil!)
• chili flakes- optional but delicious

What I love about this Shrimp Asparagus Stir fry is how fast and easy it is to make! Once the ingredients are prepped, cooking just takes a few minutes.

Set a simple table. Pour yourself a nice glass of wine.

It doesn’t have to be fancy to be special.

Every meal, even simple ones can be a way to celebrate the day!

On the homefront: We’ve settled in nicely into our smaller house. I’m discovering, contrary to an old belief,  that it really doesn’t take much to feel peace and contentment in my space. My soul desires really simple things- sunlight, green and a little piece of sky. I have that all here. Beautiful simplicity.

When I was younger, I was always striving. I was incredibly ambitious.  Perhaps it was because on some level I felt less than, or had to prove something, and perhaps having and doing more would make me feel like I was “more”. I had dreams of how my life should be, and didn’t allow myself to be fully and deeply happy until these “goals”and a whole list of other conditions were met.

As I gradually achieved things on my “conditions for happiness”  list, I noticed I would just add more and more things to the list, instead of feeling satisfied or happy for my accomplishments.

It wasn’t just “things” on the list. But ideas of who I thought I was.  I created layers of identity, to help define “me” to the outside world. While I managed this “identity”, real life unfolded.

My three greatest fears, in this order, all came true – I would get a divorce, my mother would die,  and I would have to take care of my “difficult” father.

All three came to fruition and of course more.  And each one, in their own difficult yet beautiful way, felt like the universe (or perhaps my own soul) was taking a sledgehammer to the thick wall of identity I built around myself. It was incredibly painful. But thankfully, each event created a crack in this facade, or as I see now, an opening.  The walls came crumbling down.

For many years I stood within the broken-down fortress of my identity,  afraid and overwhelmed by all the rubble, hopelessly trying to patch it back up.  But then a day came when I realized that I could simply walk out. That I no longer needed it, and that it was not really “me” and could leave it behind if I chose to.

I began to feel this incredible freedom. All the “shoulds” I carried around for decades, began to fall away. I felt light. Free.

Lately, I feel this beautiful peace inside, like I am just floating down a river, and that the river is carrying me. Holding me.  No more swimming upstream, just trusting the flow of life.  This is not to say, that nothing goes wrong and everything is perfect- far from it, but the hard stuff seems like it’s exactly what I need.

I’m worrying less about what is around the bend. Doors open, and I trust enough to walk through them. Doors close, and I trust this too- instead of beating down the door like I would have in the past… ahahaha! 😉

Enjoy this simple happy meal.

xoxo

Sylvia

More Asparagus Recipes you may enjoy:

• Asparagus Risotto
• Creamy Asparagus Soup
• Asparagus, Mushroom and Tofu Stir-Fry
• Lemony Roasted Asparagus

Shrimp Asparagus Stir Fry with lemon and basil

★★★★★ 5 from 7 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 5
• Cook Time: 15
• Total Time: 20 minutes
• Yield: 2 1x
• Category: Main
• Method: Stir-Fry
• Cuisine: Mediterranean
• Diet: Low Fat

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Description

Shrimp Asparagus Stir Fry with Lemon and Basil -a delicious and healthy skillet meal that can be made in just 15-minutes! Low-carb and GF.

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Ingredients

Units USM Scale 1/2x1x2x

• 10–12 ounces shrimp (raw or cooked, peeled and deveined) or use pan-seared tofu (see notes)
• 2 tablespoons olive oil
• 1 shallot- diced
• 4–6 garlic fat cloves- rough chopped
• 10–16 ounces asparagus, tough ends removed, cut into 1 1/2- inch pieces.
• kosher salt and pepper to taste ( start with 1/2 teaspoon)
• 1 small lemon – zest and juice
• 10 basil leaves, cut into ribbons ( or try Thai Basil!)
• chili flakes- optional but delicious

Serve over creamy polenta, rice, quinoa or on its own. 🙂

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Instructions

1. Thaw shrimp in cold water, drain and pat dry.
2. Heat oil in an extra-large skillet over medium heat. Saute shallot until tender about 2-3 minutes. Add garlic and cook 1-2 minutes until fragrant.
3. Add asparagus. Stir frequently and season generously with salt and pepper for about 2-3 minutes or longer if extra thick. Add shrimp to the middle of the pan, season with salt and pepper and cook until cooked through.
4. Squeeze with lemon juice from 1/2 -1 lemon,  toss, and cover the pan for 1-2 minutes until the asparagus is tender and vibrant green. Taste, adjust salt and lemon to taste.
5. Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chopsticks. Enjoy!
6. Feel free to serve over rice, polenta, quinoa or on its own.

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Notes

If making this with pan-seared tofu or chicken, pan-sear it first in olive oil, seasoned with salt and pepper. Set aside, then add it  back to the pan after the asparagus is cooked.

For extra richness, add a pat of butter at the very end of cooking- for example- I’ll often add this to my husband’s portion after I take mine out. This way, he’s happy with his buttery shrimp and I’m happy with my lighter version. 🙂

Nutrition

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Keywords: Shrimp asparagus stirfry, asparagus stirfry, asparagus recipes