Thai Shrimp and Asparagus

SmartPoints® value per serving
Total Time
17 min
7 min
10 min
To save time, we use shrimp (either fresh or frozen) that is already peeled and deveined.


canola oil

2 tsp

uncooked shrimp

1 pound(s), peeled and deveined large shrimp, thawed if frozen

garlic clove(s)

2 medium clove(s), minced

uncooked asparagus

1 pound(s), trimmed and cut into 11⁄2-inch pieces

uncooked bell pepper(s)

1 item(s), medium, orange variety, seeded and cut into strips

uncooked onion(s)

1 medium, sliced

ginger root

1 Tbsp, fresh, peeled and grated

Thai curry paste

1 tsp

light unsweetened coconut milk

½ cup(s)

fish sauce

1½ Tbsp, (nam pla)

packed brown sugar

1 Tbsp


  1. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the shrimp and garlic; stir-fry until the shrimp are just opaque in the center, about 3 minutes. Transfer to a plate.
  2. Heat the remaining 1 teaspoon oil in the same skillet, then add the asparagus, bell pepper, and onion; stir-fry until crisp-tender, about 2 minutes. Add the ginger and curry paste; stir-fry until fragrant, about 30 seconds.
  3. Add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring frequently, about 3 minutes. Add the shrimp. Reduce the heat and simmer, stirring occasionally, until heated through, about 1 minute. Yields about 1 1⁄4 cups per serving.

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