Lemon Shrimp Stir-fry with Snow Peas and Carrots

I am always looking for shrimp recipes as I am so fond of this shellfish.   In addition to shrimp this recipe called for snow peas and carrots.  I do not have my big garden now but I do have 3 raised beds next to my shed.  My snow peas did really well growing up a trellis.  My carrots were not ready to eat yet so I just used some baby carrots that  I had in the refrigerator.

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Actually, my carrots are now perfect for a stir-fry (but not when I made this recipe).

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I really liked the addition of lemon in the sauce, rice and stir-fry.  A delicious blend of  flavors with the shrimp and veggies. This will be a favorite!  This recipe I adapted from Cuisine.

Lemon Shrimp Stir-fry with Snow Peas and Carrots

Sauce:

  • 1/4 cup sherry
  • 1/4 cup low sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. fresh lemon juice
  • 2 tsp. toasted sesame oil
  • 2 tsp. cornstarch
  • 1/4 tsp. red pepper flakes

Whisk together the above ingredients and set aside.

Rice:

  • 2 cups cooked white rice
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. minced lemon zest

Combine above ingredients and set aside.

Stir-fry:

  • 1 tbsp. peanut oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 cups snow peas, trimmed
  • 1 tbsp. each minced fresh ginger, garlic and lemon zest (it is important to use fresh ingredients)
  • 2 cups carrot ribbons (I only had baby carrots so I sliced them in half and cooked them in the microwave)
  • salt and pepper to taste

Heat the peanut oil in a large nonstick skillet over medium-high.  Add the shrimp and stir-fry 2 minutes; remove and keep warm.  Stir-fry snow peas in the same skillet until crisp-tender, about 2 minutes.

Add scallions, ginger, garlic, 1 tsp. zest and carrot; stir-fry another minute; then season with salt and pepper if desired. Return shrimp to skillet.  Stir sauce into skillet; cook until slightly thickened, about 2 minutes.  Serve over the lemon rice.  

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17 thoughts on “Lemon Shrimp Stir-fry with Snow Peas and Carrots

  1. I really love the combination of ingredients in this recipe of yours. It sounds and looks very delicious. Thanks, for sharing!

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  2. This looks wonderful, Judi! I enjoy all these ingredients, too. Your stir fry looks perfectly sauced, but it’s that raised garden bed that I’m really going green for. I have to install some beds next year and grow my own veggies!

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    • This is a new favorite and so easy to fix – I just love the lemon touch in the recipe! I cooked those cute carrots and a few more in a stir-fry along with a bunch of other veggies. I will probably post it some time… 🙂

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