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15-Minute Spicy Shrimp Asparagus

Prep: 5 min
Cook: 10 min
Total: 15 min

Ingredients for 3 servings

  • “Rice”
    • 3/4 lb raw cauliflower rice
    • 1/2 cup shredded purple cabbage
    • 1/3 cup shredded or diced carrots
    • 3 tablespoons water
  • Sauce
    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon coconut sugar
    • 2 teaspoons fresh ginger
    • 1 teaspoon lime zest
    • 1 tablespoon Sriracha (more/less to taste)
    • juice from 1/2 lime
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced (3 or 4 garlic cloves)
  • Garnish
    • sesame seeds
  • 1lb asparagus bundle, chopped (thick asparagus is recommended)
  • 1 cup cremini mushrooms, chopped
  • 1lb raw jumbo shrimp
  • 1 teaspoon arrowroot starch (or cornstarch)


Step 1

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.

Step 2

Mix together the ingredients for the sauce and set aside.

Step 3

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.

Step 4

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.

Step 5

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.