Friday, July 7, 2017

Quick & Light: Shrimp and Asparagus Stir-Fry

This is the perfect quick and light meal for those hot summer nights!  (It is available to print here.)

Shrimp and Asparagus Stir-Fry

2 tablespoons coconut oil
½ onion, chopped
4 cloves garlic, minced
½ teaspoon ground ginger
1 bundle asparagus, chopped in large pieces
1 lb shrimp, peeled and deveined
2 tablespoons lemon juice
⅔ cup chicken broth

Heat oil in pan over medium heat. Add the onions and saute 1 to 2 minutes to soften. Add
garlic, ginger and asparagus and cook for scant 2 minutes just until the asparagus begins to
brighten. Add the shrimp and sprinkle the lemon juice over it. Cook about 2 minutes. Stir and
cook another 2 minutes. Add the broth and cook until done, 2 to 4 minutes. Be careful not to
overcook the shrimp! Serve over coconut rice.

In the pot


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