Asparagus and Shrimp Stir Fry

Asparagus and Shrimp Stir Fry Recipe
Prep time
Cook time
Total time
Serves: 4
  • ¾ c. chopped fresh cilantro
  • 2 cloves organic garlic, peeled and pressed
  • 1 c. chopped organic tomatoes
  • 1 Tbsp. organic extra virgin olive oil
  • ½ c. Imagine Organic Free Range Chicken Broth
  • ¾ pound frozen wild shrimp, shelled and deveined
  • ¾ pound organic asparagus
  1. Place shrimp in a colander; rinse with cold water until thawed, about 5 minutes.
  2. In a covered 5- to 6-quart nonstick pan over high heat, bring 3 quarts water to a boil.
  3. Trim ends of asparagus. Cut diagonally into 1¼-inch lengths.
  4. Add shrimp to boiling water; cook, uncovered, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Drain shrimp in colander and set aside.
  5. Rinse pan and return to medium high heat. When dry, add oil, garlic, and asparagus. Stir often until garlic is fragrant, about 2 minutes. Add tomatoes, cilantro, and ½ cup broth; bring to a boil, then reduce heat to medium. Pour shrimp into pan. Mix to warm through, 1 to 2 minutes.
  6. Serve with Zucchini "Pasta", Miracle Noodles, spaghetti squash or low glycemic pasta.

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Nutrient Information Per Batch

606.89 kcal Calories, 315.82 mg Calcium, 25.79 g Carbohydrate, 520.06 mg Cholesterol, 20.75 g Total Fat, 9.77 g Fiber, 16.55 mg Iron, 198.07 mg Magnesium 1831.05 mg Potassium, 79.37 g Protein,138.18 mcg Selenium, 574.07 mg Sodium, 11.3 g Sugars, 6.05 mg Zinc, 3.24g Saturated fat, 0 trans Fat, 11.17 g Monounsaturated fats, 4.09 g Polyunsaturated fats, 5496.78 IU Vitamin A, 0.9 mg Vitamin B6, 3.95 mcg Vitamin B12, 53.85 mg Vitamin C, 517.56 IU Vitamin D, 10.88 Vitamin E, 201.6 mcg Vitamin K, 221.89 mcg Folate,0.67 mg Vitamin B1(Thiamin),13.26 mg Vitamin B3(Niacin),0.66 mg Vitamin B2(Riboflavin), 4631.4 mcg Lycopene, 2743.71 mcg Lutein and Zeaxanthin, 0.19 g ALA, 0.88 g EPA, 0.76 gDHA,933.23 mg Phosphorous, 1.06 mg Manganese, 216.77 mcg Alpha carotene, 2808.95 mcg Beta carotene, 24.24 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Pork
  • No Nuts
  • No Soy
  • No Dairy
  • No Fish
  • No Red Meat
  • No Corn
  • No Yeast
  • No Peanuts
  • No Seeds
  • No Eggs
  • No Gluten
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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