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Lemon Shrimp Stir-Fry Recipe
Lemon Shrimp Stir-Fry Recipe photo by Taste of Home

Lemon Shrimp Stir-Fry Recipe

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“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.
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 2 servings


  • 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

Nutritional 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 lean meat, 2 starch 2 vegetable 1-1/2 fat.


  1. In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
  2. 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.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice. Yield: 2 servings.
Originally published as Lemon Shrimp Stir-Fry in Cooking for 2 Summer 2007, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 25, 2010

"I subbed fresh asparagus for the snow peas and added a little crushed pepper to my husband's portion and we both enjoyed it..."

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