Shrimp & Asparagus Stir Fry

#Keto #Paleo #Vegetarian #GrainFree

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Servings 3 -4

Ingredients

• 4 tablespoons olive oil or coconut oil, divided

• 1 pound large raw shrimp, peeled & deveined

• 1 pound asparagus ends trimmed and each stalk cut into 2-3" pieces

• 1/2 teaspoon sea salt salt divided

• 1 teaspoon minced ginger

• 1 teaspoon minced garlic

Lemon Sauce

• 2/3 cup chicken stock

• 1 tablespoon arrowroot powder, pick up at bulk barn

• 1 tablespoon honey

• 1 tablespoon coconut amino or Braggs liquid amino

• 1/4 cup lemon juice

• 1 teaspoon lemon zest

Instructions

1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon sea salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.

3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.

4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.