Ingredients
Equipment
Method
- Mix the cornstarch slurry: combine 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl and stir until dissolved. In a separate small bowl, combine the soy sauce and chicken broth. Set both aside — once the wok is hot, everything moves fast.
- Pat the shrimp thoroughly dry with paper towels and set aside. Prep all vegetables: mince garlic and ginger, trim and cut asparagus into 2-inch pieces. Have everything within arm's reach of the wok before turning on the heat.
- Heat a large wok or deep skillet over high heat for 1–2 minutes until very hot. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds, keeping them moving constantly. The kitchen should smell intensely aromatic — this is right.
- Add the asparagus to the wok. Stir-fry over high heat for 3 minutes, tossing frequently, until the asparagus is bright green and crisp-tender with slight char at the edges. Do not reduce the heat — the char is flavor.
- Add the shrimp to the wok. Spread them in a single layer and cook for 1 minute without stirring, then toss and cook for another 1–2 minutes until shrimp are pink and curl into a C-shape. Do not overcook — an O-shape means rubbery.
- Pour in the soy sauce and broth mixture. Stir the cornstarch slurry once more (it settles) and pour it in. Toss everything together and cook for 90 seconds until the sauce thickens and turns glossy. Season with black pepper, taste, and adjust salt if needed. Serve immediately.
Nutrition
Notes
Net carb note: 5g net carbs per serving (8g total carbs minus 3g fiber). Shrimp contributes less than 1g carbs; asparagus contributes 2–3g; the cornstarch slurry adds approximately 1.5g across all 4 servings.
Strict keto swap: Replace cornstarch with arrowroot powder 1:1 to eliminate the small starch contribution entirely. Arrowroot thickens at a lower temperature and produces a slightly clearer sauce.
Gluten-free option: Use tamari in place of soy sauce. Confirm your chicken broth is also gluten-free.
Protein substitutions: Sliced chicken breast (cook 4–5 min), sea scallops (sear separately 2 min per side), or pressed firm tofu (for a vegan version). Adjust cook time accordingly.
Serving suggestion: Serve over cauliflower rice for a complete keto Chinese meal. The dish is also excellent on its own at 185 calories per serving.
Storage: Refrigerate in an airtight container for up to 2 days. Reheat in a hot skillet with a splash of broth — avoid microwaving, which makes shrimp rubbery. Not recommended for freezing.
