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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.
Lemon Shrimp Stir-Fry
Lemon Shrimp Stir-Fry Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    2 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon grated lemon zest
  • 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 stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.
Nutrition Facts
1-1/2 cups: 326 calories, 9g fat (1g saturated fat), 168mg cholesterol, 449mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1-1/2 fat.

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Reviews

Click stars to rate
Average Rating:
  • lschom
    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...

  • sbuffman
    Jun 7, 2009

    No comment left

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