30 Minute Shrimp Asian Stir Fry

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5 from 7 reviews


  • 4 tablespoons butter, ghee or coconut oil (divided)
  • 1 pound shrimp, deveined and peeled
  • 1 cup coconut aminos
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon red pepper flakes
  • 1 cup sliced button mushrooms
  • 1215 asparagus spears (ends removed), cut into 1 inch pieces
  • salt and pepper, to taste
  • 1 tablespoon sesame seeds


  1. Place a large pan over medium heat. Add 2 tablespoons butter to melt. Once pan is hot, add shrimp to the pan (making sure not to overcrowd) along with a pinch of salt, and cook on both sides for just a couple minutes, until the shrimp turn pink and begin to curl up. Remove from pan and set aside.
  2. In the same pan over medium heat, add coconut aminos, fish sauce and red pepper flakes. Bring to a low boil then reduce heat to thicken the sauce. This will take about 10+ minutes. By the end, the sauce should coat the back of a spoon.
  3. While the sauce is simmering, place another medium-large pan over medium heat. Add mushrooms to pan, making sure not to overcrowd them. Cook on both sides for about 5 minutes, until a nice brown appears.
  4. Lastly, add the asparagus spears to the pan and cook for another 5 minutes.
  5. Once sauce has thickened, pour it on top of the veggies and toss with shrimp and sesame seeds.