Shrimp and Asparagus with Ginger-Sesame Sauce

Shrimp and Asparagus with Ginger-Sesame Sauce Recipe


4 servings (serving size: 1 1/2 cups shrimp mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 409
Caloriesfromfat 19 %
Fat 8.5 g
Satfat 1.4 g
Monofat 2.3 g
Polyfat 3.6 g
Protein 32.5 g
Carbohydrate 47.2 g
Fiber 3.3 g
Cholesterol 194 mg
Iron 6.4 mg
Sodium 537 mg
Calcium 129 mg


Marinated shrimp:
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
Dash of black pepper
1 1/2 pounds medium shrimp, peeled and deveined
Remaining ingredients:
2 teaspoons vegetable oil
2 cups (2-inch) diagonally sliced asparagus
1 1/2 cups sliced shiitake mushroom caps (about 2 (3.5-ounce) packages)
1 1/2 cups sliced button mushrooms
1/4 cup water
2 teaspoons cornstarch
3 cups hot cooked long-grain rice
1 tablespoon sesame seeds


To prepare marinated shrimp, combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; sauté 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.

Combine reserved marinade, water, and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.