Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info

Lemon Shrimp Stir-Fry

“I got this good-for-you recipe about 10 years ago from a friend,” says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper.

2 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/4 teaspoon grated lemon peel
Dash pepper
1/2 cup water
4-1/2 teaspoons lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice

Directions

In a small bowl, combine the first five ingredients. Stir in water
and lemon juice until blended; set aside.
In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or
until no longer pink. Remove with a slotted spoon and keep warm. In
the same pan, stir-fry celery and peppers for 2 minutes. Add the
mushrooms, peas and onion; stir-fry 3-4 minutes longer or until
vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and

2 of 2

Lemon Shrimp Stir-Fry (continued)

Directions (continued)

stir for 2 minutes or until thickened. Add shrimp; heat through.
Serve with rice. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups shrimp mixture with 1/2 cup rice equals 326 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 449 mg sodium, 39 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable.