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In a large frying pan, heat 2 tablespoons canola oil over medium-high heat.
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Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
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In the same pan, heat 2 tablespoons olive oil, asparagus and mushrooms.
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Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
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Return the shrimp to the pan, then add coconut secret aminos or soy sauce and stir until the ingredients are well combined.
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Just before the dish is ready, add lemon juice, stir once more, then serve while hot.