Best 2 Lemon Shrimp Stir Fry Recipes

Lemon shrimp stir fry is a quick, easy, and delicious dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of protein and vegetables. This dish is made with shrimp, lemon juice, garlic, ginger, and a variety of vegetables. The shrimp is cooked in a flavorful sauce that is made with soy sauce, rice vinegar, and sesame oil. The vegetables are added to the stir fry at the end and cooked until they are tender. This dish can be served over rice, noodles, or quinoa.

Here are our top 2 tried and tested recipes!

LEMON SHRIMP STIR-FRY

Lemon Shrimp Stir-Fry image

"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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 326 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 449mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON

5-Ingredient Shrimp and Avocado Stir-Fry with Lemon image

Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.

Provided by Michelle Dudash

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound medium-small shrimp, peeled, deveined and tails removed
3 scallions, white parts chopped and green parts cut into strips
Zest and juice of 1 lemon, plus lemon wedges for serving
1 large avocado, diced
2 teaspoons reduced-sodium soy sauce

Steps:

Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

Tips:

Use fresh shrimp: Fresh shrimp is best for this dish, as it will have a more delicate flavor and texture. If you are using frozen shrimp, be sure to thaw it completely before cooking.
Marinate the shrimp: Marinating the shrimp in a mixture of soy sauce, rice wine, and cornstarch will help to tenderize it and give it more flavor.
Use a hot wok: A hot wok is essential for getting a good sear on the shrimp and vegetables. If your wok is not hot enough, the shrimp will not cook evenly and the vegetables will become soggy.
Cook the shrimp in batches: Do not overcrowd the wok when cooking the shrimp. Cook the shrimp in batches to ensure that they are evenly cooked.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as broccoli, carrots, or snow peas.
Serve immediately: Lemon shrimp stir-fry is best served immediately after it is cooked. The shrimp will become tough if it is allowed to sit for too long.

Conclusion:

Lemon shrimp stir-fry is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover vegetables and shrimp. This dish is also a good source of protein and healthy fats. So next time you are looking for a quick and easy meal, give lemon shrimp stir-fry a try.