High-protein · Anti-inflammatory
Shrimp & Asparagus Stir-Fry
PROTEIN
26g
CARBS
8g
FAT
6g
INGREDIENTS
A 25-minute weeknight win — lean protein, anti-inflammatory greens, and bold flavour without the carbs.
- 500g shrimp, peeled and deveined
- 2 bunches asparagus, trimmed and cut into 4cm pieces
- 2 cloves garlic, minced
- 1 thumb fresh ginger, grated
- 2 tbsp olive or avocado oil
- 1 tbsp tamari or soy sauce
- Juice of 1 lemon
- Chilli flakes, salt and pepper to taste
METHOD
- Heat 1 tbsp oil in a large pan or wok over high heat. Add the asparagus and stir-fry for 3–4 minutes until bright green and just tender. Remove and set aside.
- Add the remaining oil, then the garlic and ginger. Stir for 30 seconds until fragrant.
- Add the shrimp and cook for 2–3 minutes, turning once, until pink and opaque.
- Return the asparagus to the pan. Add the tamari and lemon juice, season with chilli, salt and pepper, and toss for 1 minute.
- Serve immediately.
LEE'S TIP
Don't overcook the shrimp — pull them off the heat the moment they turn pink and they'll stay juicy.
EAT THE RIGHT FOOD
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