Black Pepper Shrimp and Asparagus Rice
Fiery Black Pepper Shrimp with Tender Asparagus over Steamed Rice
Ingredients:
1 pound large shrimp, peeled and deveined
2 cups asparagus, trimmed and cut into 2-inch pieces
2 cups cooked jasmine rice (or basmati rice)
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon oyster sauce (optional, substitute with extra soy sauce if preferred)
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon freshly ground black pepper (coarse)
1 teaspoon sesame oil
1 tablespoon green onions, chopped
Salt to taste
Directions:
Cook rice according to package directions and keep warm.
Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp, season lightly with salt, and cook for 2-3 minutes until pink and almost cooked through. Remove and set aside.
In the same skillet, add garlic and asparagus. Stir-fry for 2-3 minutes until bright green and tender-crisp.
Add shrimp back into the pan. Stir in soy sauce, oyster sauce, honey, sesame oil, and black pepper. Toss everything together and cook for 2 more minutes until shrimp are fully cooked and coated with sauce.
Serve shrimp and asparagus over a bed of warm rice. Garnish with green onions and an extra sprinkle of black pepper.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 365 kcal | Servings: 2 servings