Shrimp Stir Fry with Lemon and Ginger

Shrimp Stir Fry with Lemon and Ginger is a quick and easy meal that is perfect for any day of the week. It's packed with veggies and fresh lemon ginger flavor.

Course Main Course

Cuisine American, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 226.3kcal

Author Ashley C.

Ingredients

For the sauce:

1/2 cup vegetable broth
1/4 cup lemon juice
3 cloves garlic minced
2 tablespoons low sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon ginger, grated
1 tablespoon lemon zest
1 teaspoon sesame oil
1 tablespoon cornstarch

For the stir fry:

1 pound large shrimp peeled and deveined
salt and pepper
1 tablespoon sesame oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 onion, sliced
1 cup broccoli florets
4 ounces sugar snap peas
2 teaspoons ginger, minced
1/2 tablespoon sesame seeds
steamed white rice or cooked cauliflower rice, for serving
scallions, chopped

Instructions

In a small bowl, whisk together broth, lemon juice, garlic, soy sauce, vinegar, ginger, lemon zest, and sesame oil. Whisk in the cornstarch until there are no lumps. Set aside.
Season shrimp with salt and pepper. Set aside.
Heat 2 teaspoons sesame oil in a large skillet over medium-high heat. Cook and stir peppers, onion, broccoli, snap peas, and ginger until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Heat remaining teaspoon sesame oil in skillet over medium-high heat. Cook shrimp until pink and no longer opaque, about 2 to3 minutes.
Return vegetables and sauce to skillet. Cook for 1 to 2 minutes until warmed through. Remove from heat and stir in sesame seeds. Serve over rice and garnish with scallions.

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