Weeknight dinner solved a quick shrimp asparagus stirfry with a bright glaze sizzling in minutes for a healthy craveworthy finish Fast and easy

Shrimp, peeled and deveined — 1 pound (450 g)

Asparagus — 1 bunch (9–12 spears, about 1 lb / 450 g)

Garlic — 3 cloves, minced

Ginger — 1 tablespoon, finely minced

Soy sauce or tamari — 2 tablespoons

Oyster sauce (optional) — 1 tablespoon

Soy sauce alternative (low sodium) — 1 tablespoon

Rice vinegar or lime juice — 1 tablespoon

Sesame oil — 1 teaspoon

Neutral oil for cooking (canola, grapeseed, or light olive) — 1–2 tablespoons

Cornstarch or arrowroot powder — 1 teaspoon mixed with 1 tablespoon water

Sesame seeds and lime wedges (to serve)

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Prepare the ingredients and sauce: pat shrimp dry, trim asparagus and cut into 2–3 inch pieces, mince garlic and ginger, and whisk together soy sauce, tamari, oyster sauce (if using), and rice vinegar or lime juice. Mix the cornstarch with water to make a slurry if you plan to glaze the sauce.
Heat a large skillet or wok over high heat and add neutral oil. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add shrimp in a single layer and sear until pink and just cooked through, about 1–2 minutes. Remove to a plate.
Add asparagus to the pan and stir-fry 2–3 minutes until crisp-tender.
Return shrimp to the pan and pour in the sauce. Toss to coat. If using a slurry, stir in to lightly glaze and thicken the sauce.
Finish with sesame oil and remove from heat. Garnish with sesame seeds and lime wedges. Serve over rice, cauliflower rice, or your preferred option.