Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This garlic shrimp and asparagus stir-fry combines peeled shrimp, tender asparagus and carrots with a light lemon-garlic sauce. Safely cooked brown rice completes the four-serving meal.
Prepare thin carrots and separate thicker asparagus pieces from delicate tips. Shrimp cook separately and return only briefly after the sauce thickens, reducing unnecessary overcooking.
Nutrition is based on raw peeled shrimp and trimmed asparagus weights. Brined shrimp products may contain more sodium than the generic reference; check the package label before assuming the estimate applies exactly.
Why Readers May Like It
- 1Measured portions, staged stir-frying and clear doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving meal with practical cooking cues.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. Cooking water is listed for preparation, and drained water is not included.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw peeled deveined shrimp | about 1 lb 5 oz | 600 g | 510 kcal | 120.6 g | 0 g | 3.1 g |
| Asparagus, trimmed | about 1 lb 2 oz | 500 g | 100 kcal | 11 g | 19.4 g | 0.6 g |
| Carrots, thin slices | about 2 medium | 200 g | 82 kcal | 1.9 g | 19.2 g | 0.5 g |
| Brown rice, already cooked and safely chilled | about 3 cups | 600 g | 738 kcal | 16.4 g | 153.5 g | 5.8 g |
| Olive oil | 1 1/2 tablespoons | 21 g | 186 kcal | 0 g | 0 g | 21 g |
| Garlic, minced | about 4–5 cloves | 18 g | 27 kcal | 1.1 g | 6 g | 0.1 g |
| Lemon juice | about 2 1/2 tablespoons | 40 g | 9 kcal | 0.1 g | 2.8 g | 0.1 g |
| Reduced-sodium soy sauce | 1 tablespoon plus 1 teaspoon | 20 g | 11 kcal | 1.8 g | 1.1 g | 0.1 g |
| Cornstarch | about 2 teaspoons | 6 g | 23 kcal | 0 g | 5.5 g | 0 g |
| Black pepper | about 1/2 teaspoon | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Water for sauce and vegetables | 1/2 cup | 120 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 1689 kcal | 153 g | 208.1 g | 31.3 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Cooking-water losses affect finished weight, not the fixed four-serving calculation.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate I earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Chef’s knife (paid link)
- Cutting board (paid link)
- Mixing bowls (paid link)
- Whisk (paid link)
- Large wok or deep skillet (paid link)
- Kitchen tongs (paid link)
- Instant-read food thermometer (paid link)
- Microwave-safe food containers (paid link)
Before You Start
Prepare thin carrots and separate thicker asparagus pieces from delicate tips. Shrimp cook separately and return only briefly after the sauce thickens, reducing unnecessary overcooking.
Allow about 35 minutes. Components can overlap; use the doneness cues rather than the clock alone. Keep surfaces and utensils clean. Prepare sauce and cut ingredients before heating the pan. Where cooked rice is listed, cooking it from dry grains takes additional time.
Prepare shrimp and trim asparagus
12 minutesUse a chef’s knife (paid link) to remove woody asparagus ends and cut tender stalks into even pieces. Slice carrots thinly and keep peeled shrimp on a separate clean plate until cooking.
Mix the garlic-lemon finishing sauce
3 minutesWhisk lemon juice, soy sauce, cornstarch, black pepper and 80 g water. Keep garlic separate so it can briefly cook in the pan before sauce is added.
Heat the measured rice
3–6 minutesPlace rice in a suitable microwave-safe food containers (paid link). Reheat the listed cooked rice in a microwave-safe container with a small splash of water, covered with an appropriate vent. Stir midway and check 165°F / 74°C throughout, following appliance instructions. Keep hot for prompt serving. Never use rice left at room temperature beyond safe limits.
Cook shrimp in two quick batches
4–6 minutesHeat 14 g oil in a large large wok or deep skillet (paid link). Cook shrimp in two shallow batches until flesh is pearly or white and opaque throughout, turning once or twice. Move ready shrimp to a clean plate.
Stir-fry the vegetables
4–6 minutesAdd remaining oil, carrots and thicker asparagus stalk pieces. Stir briefly, add 40 g water and cover until almost tender. Add asparagus tips and cook until tender-crisp.
Cook garlic and thicken the sauce
2 minutesAdd garlic for about 30 seconds without scorching, then pour in the re-stirred sauce. Let it bubble and lightly thicken around the vegetables.
Return shrimp without a long simmer
1 minuteFold in cooked shrimp and its clean-plate juices. Heat through promptly and remove from the heat. Use a instant-read food thermometer (paid link) to verify the rice is at 165°F / 74°C before serving.
Divide the full dinner
2 minutesShare rice, shrimp, asparagus, carrot and all garlic-lemon sauce among four plates. Serve promptly using clean utensils.
How to Know It Is Ready
Shrimp is pearly/white and opaque throughout; reheated rice reaches 165°F / 74°C.
Tender-crisp asparagus and shrimp that is cooked without prolonged simmering.
One quarter of seafood, rice, vegetables and garlic-lemon sauce.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 38.3 g protein per serving.
- Vegetables and the listed grain or legume portions make this a full meal, rather than a protein-only snack.
Things to Consider
- Contains crustacean shellfish, soy and wheat.
- Shrimp sold in brine or with sodium additives can substantially change the sodium estimate.
Who May Enjoy This Recipe?
Stir-Fry meal planning
People looking for a practical meal with a measured grain, protein or legume component.
Home cooking
Nutrition is based on raw peeled shrimp and trimmed asparagus weights. Brined shrimp products may contain more sodium than the generic reference; check the package label before assuming the estimate applies exactly.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest. Recalculate nutrition for the portion you actually eat rather than labeling an unchanged serving low-calorie.
Larger appetite
Add vegetables or another suitable accompaniment, and include those ingredients in the meal calculation.
Protein adjustments
If changing raw peeled deveined shrimp, check its product label and recalculate. A larger amount may also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use green beans at the same trimmed weight, extending their cooking until tender.
- Use lime juice instead of lemon at the same weight for a different citrus flavor.
Allergen Information
Contains crustacean shellfish, soy and wheat.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when the surroundings exceed 90°F (32°C). Use shallow containers and a refrigerator at 40°F (4°C) or colder. Use cooked leftovers within 3–4 days; reheat hot leftovers to 165°F (74°C). Keep clean ready-to-eat sauces separate when that helps preserve texture.
Keeping This Stir-Fry
This seafood dish has its best texture freshly cooked. Keep rice and shrimp mixture in separate shallow portions for prompt refrigeration.
Reheating the Meal
Use safely refrigerated leftovers within 3–4 days and reheat to 165°F / 74°C. Gentle heating limits further texture loss, but reheated shrimp and asparagus will differ from the fresh dish.
Where cooked rice is listed, the preparation and cooking times assume safely cooked rice is already available. Cooking rice from dry grains takes additional time and different starting quantities.
Frequently Asked Questions
That requires a different cooking sequence and label-based calculation. Reheat previously cooked shrimp safely instead of repeating the raw-shrimp searing stage. It can overcook quickly.
Peel tough lower stalk sections where needed and give the thicker pieces a longer covered cooking interval before adding tips. The edible trimmed weight remains the calculation basis.
The listed ingredients provide an estimated 38.3 g protein per one quarter of the batch. Brands and portions can change this value.
Use the 2× or 3× control for gram quantities and serving count. Keep the per-serving estimate as a base guide; use larger cookware or batches and check doneness rather than multiplying the cooking time.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use the labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate I earn from qualifying purchases. The links below are paid affiliate links.
These are the tools used in the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Chef’s knife
Cut the recipe ingredients into the specified sizes.
Compare on Amazon →Paid link · opens in a new tabCutting board
Use a clean preparation surface and separate raw meat from ready-to-eat food.
Compare on Amazon →Paid link · opens in a new tabMixing bowls
Keep wet mixtures, coatings or fillings organized during preparation.
Compare on Amazon →Paid link · opens in a new tabWhisk
Mix the batter, eggs or sauce until evenly combined.
Compare on Amazon →Paid link · opens in a new tabLarge wok or deep skillet
Use a wide stable pan compatible with your stove. Cook ingredients in shallow batches and keep handles clear of the edge; a lid supports brief vegetable steaming.
Compare on Amazon →Paid link · opens in a new tabKitchen tongs
Turn strips or gently lift noodles. Clean utensils after contact with raw meat before handling cooked food.
Compare on Amazon →Paid link · opens in a new tabInstant-read food thermometer
Check stated safe temperatures, inserting sideways into thin meat where needed. Clean the probe between raw and cooked checks.
Compare on Amazon →Paid link · opens in a new tabMicrowave-safe food containers
Use shallow food containers and a vented microwave-safe cover for the rice; check the exact heating and storage instructions. A storage lid is not automatically microwave-safe.
Compare on Amazon →Paid link · opens in a new tab
