Yield: 4 servings
5 from 1 vote

Chili Shrimp and Asparagus Stir Fry

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
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 4