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
Sauce:
- 1/4 cup sherry
- 1/4 cup low sodium soy sauce
- 2 tbsp. brown sugar
- 1-2 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. Or just make regular rice if you don’t want to much of a lemon flavor.
Stir-fry:
- 1 tbsp. peanut oil (I have used vegetable oil)
- 1 lb. medium shrimp, peeled and deveined
- 2 cups snow peas, trimmed
- 1 tbsp. each minced fresh ginger and garlic
- 1 tsp. lemon zest
- 2 cups carrot ribbons, thin sticks or baby carrots cut in half
- 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 the carrots for a few minutes depending on the size, then add the snow peas in the same skillet until crisp-tender, about 2 minutes.
Add scallions, ginger, garlic, 1 tsp. zest; 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.
What a colorful dish that perfectly features the snow peas from your garden. The recipe sounds great.
Thanks Karen – it is always fun to use things growing from my own garden 🙂
I love snow peas and of course shrimp! This looks saucy good! I will be trying this one out for sure!
Thanks Tahny – I hope you do try it with any veggies you choose and it is “saucy good” 🙂
What a very delicious looking dish you have created, the lemon sauce sounds divine!
Thanks Cheri – the lemon really made this a special dish for me 🙂
By the way I am having trouble commenting on one of your posts!
I really love the combination of ingredients in this recipe of yours. It sounds and looks very delicious. Thanks, for sharing!
Thank you Liz – this might be good over brown rice! Have a great week 🙂
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!
Thanks Ngan – you would really enjoy a raised garden. I have three (3×6′) beds and it is perfect to grow a few favorite veggies. I love it and it is not a lot of work 🙂
I like it Judi, it looks fresh and delicious 🙂
Thanks so much – you have described this recipe perfectly 🙂
yum.. the perfect weeknight meal. love that you have your own vegetable garden too.. i wish i had one!
Thanks – it is a meal I enjoy, shrimp and a stir-fry makes me happy 🙂 The veggie garden is nice to have even though it is small!
Your stir fry looks delicious, Judi! And those homegrown carrots are too adorable. How did you end up using them? Cooked or straight into a salad?
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… 🙂
Pingback: Lemon Shrimp Stir-fry with Snow Peas and Carrots | homethoughtsfromabroad626