Skip to main content

Shrimp and Asparagus Stir Fry Over Quinoa

Recipe by Kathleen Zelman, MPH, RD/LD



  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons dark sesame oil
  • 1 tablespoon peeled, grated ginger

Stir Fry

  • 4 teaspoons Canola oil, divided
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 8 ounces asparagus, trimmed and cut into 1 inch pieces
  • 1 pound shrimp, peeled
  • 1 pint red and/or yellow cherry tomatoes, halved
  • 2 tablespoons toasted sesame seeds
  • Dash of crushed red pepper
  • 2 cups hot cooked quinoa
  • 2 scallions, thinly sliced


In a small bowl, combine dressing ingredients; set aside.

Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to coat pan; add onion, garlic and asparagus, sauté 3-5 minutes, stirring frequently. Remove veggies and keep warm. Add remaining 2 teaspoons of oil to pan; add shrimp and sauté 3 minutes or until pink, stirring occasionally. Return asparagus mixture to pan, along with cherry tomatoes, sesame seeds and pepper; add dressing and sauté 2-3 minutes to heat. Serve evenly over hot quinoa and garnish with scallions.


4 Servings

Nutrition Facts

Calories: 360
Calories from fat: 114 (32%)
Fat: 13g
Saturated Fat: 1g
Cholesterol: 170mg
Sodium: 417mg
Carbohydrates: 31g
Dietary Fiber: 6g
Sugars: 4g
Protein: 30g

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: