Simplicity is the key with this easy-to-make dish. The only thing you need to do is nail the timing for when the shrimp hits the pan with the asparagus.
When combined together on the plate, these Asian flavors make for a delicious, high-protein meal.
Recipe and photo courtesy Sam Ellis of The Culinary Compass.
Makes 4 servings
- 2 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 bunch asparagus, each stalk cut into thirds
- 1/2 red onion, diced
- 1/3 cup sherry or white wine (if you have mirin, use that)
- 1/2 cup soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 3 tsp white sugar
- 1 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 1 lb shrimp, deveined and peeled, thawed if frozen
- Rice, to serve
- Toasted sesame seeds for topping
How to make it
Cook rice according to package. Heat oil in a large sauté pan over medium heat and add garlic. Cook until fragrant, about 2 minutes.
Add asparagus and red onion to pan. Cook until tender and stir occasionally, about 15 minutes.
While asparagus and red onion are cooking, mix sherry, rice vinegar, sesame oil, sugar, ginger, and red pepper flakes together in a bowl.
Once asparagus is tender, add shrimp to the pan and cook until pink, about 4-5 minutes.
Add teriyaki sauce to pan and mix thoroughly. Let simmer a few minutes to thicken and let sugar dissolve.
Serve over rice and top with sesame seeds.