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Heat oil in a large skillet or wok over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp and cook for 2–3 minutes until they turn pink. Remove and set aside.
Add asparagus and mushrooms to the pan and stir-fry for 4–5 minutes until tender-crisp.
Return shrimp to the pan. Add soy sauce and lemon juice.
Toss everything together for another 1–2 minutes to combine and heat through.
Serve immediately, optionally with steamed rice or noodles.
Serving & Storage Tips
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