Healthy Shrimp Asparagus Stir Fry is a low calorie dinner recipe that’s healthy, flavorful and easy to make. Made in under 30 minutes and gluten free! Low Calorie + Gluten Free
Many of my clients tell me they need a recipe to follow to make their meals and I always encourage them to break free of this mindset. Get back to basics and learn to put the basics together.
We tend to let our brains overcomplicate things and get in the way of what we want. Truth is, we can learn how throw together, easy and lighter meals if we just have a little patience and accept that it’s a learning process.
Stir fries are our favorite dinners to make! In fact, stir fry was the very first meal I made from scratch when I started losing 80 pounds. I was not a cook at all and knew nothing about making my own meals.
But with time and patience I was able to figure it out and here we are today. I have a cookbook and this blog filled with yummy, healthy recipes!
Shrimp Asparagus Stir Fry
Like so many of my recipes this shrimp stir fry is easy, quick to make, loaded with nourishing veggies and filling protein. Really, you can’t mess this one up!
I used Sizzelfish shrimp for this recipe. I have their fish delivered to my home every few months to stock my freezer for easy meals. Then I added asparagus and bell peppers to the shrimp with an easy Asian sauce and brown rice to make it a filling and delicious low calorie meal!
What You Need
- Shrimp (I get mine from Sizzlefish)
- Bell Peppers
- Asparagus
- Brown Rice
- Green Onions
- Coconut Aminos or Gluten Free Soy Sauce
- Rice Wine Vinegar
- Sriracha
- Extra Virgin Olive Oil
- Garlic
- Ginger
- White Sesame Seeds – optional
How To Make A Stir Fry Low Calorie
Making a stir fry low calorie starts by using less oil. Most stir fry recipes use canola, soybean, sesame oil at high temperatures which are inflammatory and I recommend avoiding these. I use extra virgin olive oil at a lower temperature and substitute more of the sauce to flavor the food.
Traditional stir fries will also use corn starch to thicken sauces. Generally, this is unnecessary. Sriracha or chili paste do a great job at thickening sauces and they are lower calorie.
Adding a ton of veggies is another great way to make a stir fry low calorie. Veggies are not only nutritious, but have a ton of water and some fiber content. Two things very important for health and weight!
How To Make Shrimp Asparagus Stir Fry
Start by heating a skillet with extra virgin olive oil to medium heat. Add the asparagus and bell peppers (or whatever veggies you love!) then cook about five minutes. While the veggies cook, prepare the brown rice in a separate pot according to package instructions. You can also substitute cauliflower rice, quinoa or a whole grain or plant-based pasta.
Whisk together the coconut aminos (you can also use gluten free soy sauce or tamari) with the Sriracha, rice wine vinegar, ground ginger and minced garlic in a bowl.
Add the shrimp to the skillet with the veggies and cook two minutes until opaque then stir in the sauce. Cook another 5 minutes then stir in the green onions and optional sesame seeds. Serve with the brown rice and enjoy!
More Healthy Stir Fry Recipes To Try
Spicy Shrimp Sausage Stir Fry
Clean Out The Fridge Chicken Stir Fry
Easy Shrimp & Broccoli Stir Fry
Soy Free Stir Fry Sauce
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Healthy Shrimp Asparagus Stir Fry
Healthy Shrimp Asparagus Stir Fry is a low calorie dinner recipe that's healthy, flavorful and easy to make. Made in under 30 minutes and gluten free! Low Calorie + Gluten Free
Ingredients
- 1 lb shrimp tails removed and deveined
- 2 tbsp extra virgin olive oil
- 1 cups asparagus chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 tbsp ginger ground
- 1 tsp garlic minced
- 1/2 cup brown rice
- 1/4 cup coconut aminos
- 2 tbsp rice wine vinegar
- 2 tsp Sriracha
- 2 tbsp green onions diced
- white sesame seeds optional
Instructions
Place the olive oil in a skillet and bring to medium heat. Add the diced bell peppers and chopped asprargus to the skillet. Cook 5 minutes until the veggies are tender.
While the veggies cook, place the rice in a separate pot and cook according to package instructions.
Whisk together the coconut aminos, rice wine vinegar, garlic and ginger in a bowl and set aside.
Add the shrimp to the skillet with the veggies and cook 2 minutes, flipping once until opaque. Pour the sauce over the shrimp and veggies, stir to combine and cook another 5 minutes. Add the green onions and sesame seeds if desired and stir.
Serve the shrimp and veggies with the cooked brown rice. Store leftovers in the refrigerator up to 5 days.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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What I Used For The Recipe
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