Add the ingredients for the “rice” to a bowl. Mix together, then cover and microwave for 3 to 4 minutes to soften/steam. Set aside.
Mix together the ingredients for the sauce and set aside.
Set a nonstick skillet on medium heat, add olive oil and garlic. Cook for 1 minute before adding chopped asparagus. Also,cook until the outside begins to sear, about 4 minutes.
Toss in mushrooms and cook for an additional minute, then add the raw shrimp. Then, mix everything together in the pan for 3 minutes, or until the shrimp begins to plump and turn pink.
Add the arrowroot starch to the sauce and stir. Make a hole in the skillet, and pour in the sauce. Immediately begin to toss and stir so the sauce does not clump and remove from the skillet from the heat after about 45 seconds to 1 minute.