Some recipes just feel like a breath of fresh air—bright, colorful, nourishing, and packed with the kind of flavors that wake up your senses. Shrimp and Asparagus Stir Fry with Mushrooms is exactly that kind of dish. Light yet satisfying, simple yet full of depth, and fast enough to pull together even on your busiest evenings. It combines tender shrimp, crisp asparagus, and savory sautéed mushrooms in a glossy, garlicky sauce that coats every bite with addictive flavor.

There’s something wonderfully comforting about stir-fries. They’re fast, intuitive, flexible, and almost always deliver a meal that tastes like you’ve put far more effort into it than you actually did. Italian and French grandmas have their dishes, but Asian-inspired stir-fries have their own brand of magic. This one in particular brings together the sweetness of shrimp, the earthy bite of mushrooms, and the bright green snap of asparagus in a way that feels balanced, cozy, and delicious.

This dish is ideal for spring, when asparagus is in its peak season—crisp, grassy, and full of life—but truly, it works beautifully year-round. Mushrooms add a grounded earthiness and soak up the sauce, and the shrimp cook in under three minutes, making the whole dish come together in less than 20 minutes. The flavors are layered but light: garlic, ginger, soy, a splash of rice vinegar, a drizzle of honey, and a touch of sesame oil to finish. It’s the kind of dinner you’ll crave when you want something healthy but still full of personality.

What I love most about this stir fry is how adaptable it is. You can use any mushroom variety—button mushrooms, cremini, shiitake, or even oyster mushrooms for an elevated feel. The asparagus can be swapped with green beans, snap peas, or broccolini. You can change the flavor profile entirely by adding chili flakes, sriracha, or hoisin. Stir-fries invite creativity, and once you master the simple steps, it becomes an easy canvas for your weeknight meals.

But let’s talk texture, because this stir fry shines in that department. The shrimp are juicy and tender, turning pink and plump in the pan. The asparagus has that perfect crisp-tender bite, never mushy or overcooked. The mushrooms become savory little flavor sponges. And all of it gets coated in a silky, aromatic sauce that’s balanced between salty, sweet, and tangy. It’s the kind of dish that’s light enough for spring and summer but satisfying enough for cool evenings too.

Serve this stir fry over fluffy jasmine rice, brown rice, noodles, or cauliflower rice for a low-carb option. Add sesame seeds or sliced green onions for that restaurant-style finish. Whether you’re cooking for two or feeding a family, this recipe is the kind you’ll return to again and again because of its ease, freshness, and comfort.

Let’s get cooking.

Ingredients

Stir Fry:

1 lb shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms, sliced (button, cremini, or shiitake)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 green onions, sliced
2 tbsp oil (avocado, vegetable, or sesame)
salt and pepper, to taste

Sauce:

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp cornstarch
1/4 cup chicken broth or water
1 tsp sesame oil

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, broth, and sesame oil. Set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add shrimp, season lightly with salt and pepper, and cook 1–2 minutes per side until pink. Remove and set aside.
Add remaining oil. Add asparagus and cook 3–4 minutes until crisp-tender.
Add mushrooms and cook another 3–4 minutes until browned and softened.
Stir in garlic, ginger, and half the green onions. Cook 30 seconds until fragrant.
Add shrimp back into the pan.
Pour sauce over everything and stir until thickened and glossy, 1–2 minutes.
Taste and adjust seasoning as needed.
Serve warm with rice or noodles, topped with green onions.