LEMON SHRIMP STIR-FRY
"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
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
GARLIC LEMON SHRIMP RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in a pan over medium heat.
- Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
- Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams
GARLIC LEMON SHRIMP
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON
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
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.
STIR-FRIED SHRIMP WITH LEMON SAUCE & SCALLION NOODLES
Make and share this Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles recipe from Food.com.
Provided by JackieOhNo
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
- Put large pot of water on to boil for noodles.
- Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
- Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
- Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
- Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
- Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.
Nutrition Facts : Calories 377.1, Fat 10.3, SaturatedFat 1.7, Cholesterol 130.3, Sodium 472.1, Carbohydrate 46.3, Fiber 4.8, Sugar 5.2, Protein 25.7
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES
Provided by Susan Herrmann Loomis
Time 30m
Yield Four servings as a main course
Number Of Ingredients 30
Steps:
- Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
- Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
- Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
- Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
- Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
- Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.
VIETNAMESE LEMONGRASS SHRIMP
This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.
Provided by Member 610488
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
- Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
- Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
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