Chili Shrimp and Asparagus Stir Fry

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I love everything stir fry! Here is a great shrimp recipe with a little heat. If you don’t like spicy food, omit the chili pepper, if you like heat, you can add as much as you like.

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5 from 3 votes
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Chili Shrimp and Asparagus Stir Fry

148.6 Cals 21.3 Protein 8.9 Carbs 3.2 Fats
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese


  • 2 tbsp soy sauce, use tamari for gluten free
  • 1 tsp sherry
  • 1 tbsp grated peeled fresh ginger
  • 2 tsp sesame oil
  • 1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
  • 1 chili pepper, sliced
  • 2 cloves garlic, chopped
  • 1 bell pepper, sliced
  • 1 lb large shrimp, cleaned
  • salt and pepper to taste


  • Stir together soy sauce, sherry and ginger; set aside.
  • In a wok, heat 1 tsp sesame oil over medium-high heat until hot.
  • Add shrimp and cook until shrimp turns white, about 3 minutes.
  • Remove from wok and set aside.
  • Add remaining oil to wok.
  • When oil is hot, add asparagus and cook 5 minutes or until tender-crisp, stirring frequently.
  • Add garlic.
  • Add peppers and stir another minute.
  • Add shrimp back into the wok.
  • Pour sauce over everything and mix another minute.
  • Adjust salt and pepper to taste.
  • Serve over rice if desired.


Serving: 1/4, Calories: 148.6kcal, Carbohydrates: 8.9g, Protein: 21.3g, Fat: 3.2g, Sodium: 494.8mg, Fiber: 2.9g, Sugar: 1.2g
WW Points Plus: 4
Keywords: Gluten Free, low carb

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  1. Delicious!! I’ve made this several times, each time a little different than before, adding in a variety of veggies. Easy and delicious!! 

  2. This was fast, easy, and delicious! I added some sugar snap peas, red onion, and basil.

    I served it with some brown rice and a sprinkle of everything but the bagel seasoning.