Stir-Fried Lemon Shrimp & Greens

Succulent shrimp quickly stir-fried with broccoli and other crisp vegetables in a bright, zesty lemon-soy sauce, served over white rice.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 3
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Low-Fat
• Low-Sugar
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• stir-fry
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 1 pound shrimp (large, peeled and deveined)
• 3 cup broccoli florets
• 1 carrot (thinly sliced or julienned)
• 1 cup sugar snap peas
• 2 clove garlic (minced)
• 1 ounce fresh ginger (1 inch piece, grated)
• 0.5 cup vegetable broth (low-sodium)
• 3 tablespoon soy sauce (reduced-sodium)
• 1 lemon (juiced)
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup white rice (cooked)

Instructions

1. If not already cooked, prepare white rice according to package directions. Keep warm.
2. In a small bowl, whisk together low-sodium vegetable broth, reduced-sodium soy sauce, and the juice of one lemon. Set aside.
3. Heat a large non-stick skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
4. Add broccoli florets, thinly sliced carrot, sugar snap peas, minced garlic, and grated fresh ginger to the same skillet. Add a splash of water or broth if needed to prevent sticking. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
5. Return the cooked shrimp to the skillet. Pour the lemon-soy sauce mixture over the shrimp and vegetables, tossing to coat. Cook for 1-2 minutes until heated through.
6. Serve immediately over cooked white rice. Season with black pepper to taste.

Notes

To ensure rice is ready on time, start cooking it before preparing the stir-fry components. The cooked shrimp and vegetables also make great leftovers.

Nutrition (per serving)

• Calories: 305
• Protein: 37.1 g
• Carbohydrates: 38 g
• Fat: 1.8 g
• Fiber: 5 g
• Sodium: 520 mg
• Saturated Fat: 0.3 g
• Sugar: 4.8 g
• Cholesterol: 185 mg