By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
211 cal · 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.
Comments
This dish lands well for a Charlotte weeknight because shrimp is a genuine regional advantage—coastal supply keeps it fresh and reasonably priced—and asparagus, while seasonal, is broadly available at any major chain. The ingredient list is short and clean; nothing demands a second stop. The eighteen-minute claim is honest if you buy pre-peeled shrimp and don't mind leaving asparagus coarse-cut, though hand-peeling adds five minutes. Cost per serving runs roughly four to five dollars if shrimp are on sale, more in winter; olive oil and aromatics are rounding. The main drawback is that this is a same-night dish—pan-seared shrimp and raw arugula don't reheat well—and it needs attention on the stove, so it's a dinner-now commitment rather than a batch-cook play.
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