Stir Fried Shrimp And Asparagus In Lemon Sauce Recipes

SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
• Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
• In the same pan, heat 2 tablespoons olive oil and add asparagus.
• Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
• Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
• Enjoy!

STIR-FRIED SHRIMP AND ASPARAGUS IN LEMON SAUCE

Steps:

• In a medium bowl, toss the shrimp with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry. Set aside.
• Cut the green parts of the green onions into 1/4-inch lengths and reserve in a bowl large enough to hold the shrimp. Mince the white parts of the green onions and in a small bowl, combine them with the garlic, ginger and 2 teaspoons of the oil. Set aside.
• In a medium bowl, combine the chicken broth, lemon juice, the remaining 1/4 cup sherry, the remaining 2 tablespoons soy sauce, the cornstarch and pepper and mix well. Set the sauce aside.
• In a large nonstick skillet (or wok) over high heat, add 1 teaspoon oil and heat just until it is smoking. Add the shrimp and cook, stirring occasionally, until they are curled and bright pink, about 1 1/2 minutes. Transfer to the bowl with the scallion greens.
• Add 1 teaspoon oil to the skillet and return to high heat until the oil is shimmering. Add the asparagus and cook, stirring occasionally, until it is crisp-tender, 2 to 3 minutes. Remove from pan. Add the remaining 1 teaspoon oil and the carrots to the skillet and cook, stirring occasionally, until they are crisp-tender, about 2 minutes. Return the asparagus to the skillet. Make a well in the center of the skillet and add the garlic-ginger mixture. Cook, mashing the garlic-ginger mixture until it is fragrant, about 30 seconds. Incorporate the mixture into the vegetables. Add the green onion tops and the shrimp and stir to combine.
• Whisk the sauce to recombine, then add it to the skillet and heat until bubbles just break the surface. Remove from the heat and toss to coat all ingredients with the sauce. Add salt and pepper to taste and serve promptly with jasmine rice.

LEMON SHRIMP STIR-FRY

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.

SHRIMP AND ASPARAGUS STIR FRY

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
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