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.
Actually, my carrots are now perfect for a stir-fry (but not when I made this recipe).
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
- 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.
- 2 cups cooked white rice
- 1 tsp. fresh lemon juice
- 1/2 tsp. minced lemon zest
Combine above ingredients and set aside.
- 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.