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Lemon Shrimp Stir-Fry

 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.


  • 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


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.