Serves 4
18 min
Gingered Shrimp and Asparagus
Recipe GLPR4c7de0a2d5c4e4
A vibrant, quick-cooking main course featuring tender shrimp and crisp asparagus tossed in a ginger-infused sauce with balsamic vinegar and soy, finished over peppery arugula. Ready in under 20 minutes, this light Mediterranean-style dish is naturally high in protein and low in carbohydrates.
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Ingredients
1 1/4 lb. fresh asparagus, trimmed and cut into 2-inch pieces
1 lb. large shrimp, peeled and deveined
2 tbsp. olive or neutral salad oil
1 tbsp. peeled and minced fresh gingerroot
1/4 tsp. crushed red pepper flakes
1 tbsp. soy sauce
1 tbsp. balsamic vinegar
1 bunch fresh arugula or watercress
Directions
In a small bowl, whisk together the soy sauce and balsamic vinegar. Set the sauce aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the asparagus pieces and cook for 4–5 minutes, stirring occasionally, until just tender-crisp. Transfer to a clean plate.
Add the remaining 1 tablespoon of oil to the same skillet. Stir in the minced ginger and red pepper flakes, cooking for about 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer and cook for 2 minutes on the first side without stirring. Flip and cook for another 1–2 minutes until the shrimp turn pink and opaque throughout and reach an internal temperature of 145°F.
Return the asparagus to the skillet and pour in the soy-vinegar sauce. Toss everything together over heat for 30 seconds to coat evenly.
Divide the fresh arugula among four serving plates and top with the warm shrimp and asparagus mixture. Serve immediately.
