Lemon Shrimp Stir-Fry Recipe

Lemon Shrimp Stir-Fry Recipe
Adapted from tasteofhome.com
Lemon Shrimp Stir-Fry Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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 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 lean meat, 2 starch, 2 vegetable, 1-1/2 fat. 8 points

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