2 Servings 20 min Cook
2/3 Cup Chicken Broth
1 Tbsp Cornstarch
1 Tbsp Sugar
1 Tbsp Soy Sauce
1/4 Cup Lemon Juice
1 Tsp Lemon Zest
4 Tbsp Olive Oil
16 Oz Shrimp
1 Tsp Salt
1 Lb Asparagus
1 Tsp Ginger Root
1 Tsp Garlic
In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides.
Season shrimp with ¼ teaspoon salt.
Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked.
Remove from frying pan and place shrimp on a plate.
In same frying pan, heat another 2 tablespoons of oil over medium-high heat.
Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown.
Season asparagus with ¼ teaspoon salt (or more if needed).
Add ginger and garlic and stir to combine with asparagus.
Cook for another 30-45 seconds or so.
Pour lemon sauce mixture into frying pan with asparagus.
Add shrimp back into pan and combine sauce with asparagus and shrimp.
Simmer for about a minute or until sauce is thickened.
Remove from heat and serve.
Enjoy!
