Shrimp & Vegetable Stir Fry with Lemon and Ginger
This 20-minute stir fry combines tender shrimp, crisp vegetables, and a zesty lemon-ginger sauce for a delicious, healthy meal any night of the week.
Servings: 4 servings
Ingredients
For the sauce:
- 1/2 cup vegetable broth
- 1/8 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, rice vinegar, ginger, lemon zest, and sesame oil. Whisk in cornstarch until smooth. Set aside.
- Pat shrimp dry, season with salt and pepper.
- Heat 2 teaspoons sesame oil in a large skillet over medium-high heat. Add bell peppers, onion, broccoli, snap peas, and ginger. Stir fry 5 minutes until crisp-tender. Transfer to a plate.
- Heat remaining 1 teaspoon sesame oil in the skillet. Add shrimp; cook 2–3 minutes per side until pink and opaque.
- Return vegetables to skillet, pour in sauce, stir until thickened, 1–2 minutes.
- Top with sesame seeds and scallions; serve over rice or cauliflower rice.
Notes
- Great with jasmine rice, brown rice, or cauliflower rice.
- Leftovers keep in the fridge for up to 3 days.
- Add red pepper flakes for heat or swap in your favorite vegetables.
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 134mg | Calcium: 50mg | Iron: 1mg