Shrimp and Vegetable Stir Fry
A zesty lemon garlic sauce enhances this shrimp and vegetable stir fry. It's easy to make, and includes lean protein and healthy vegetables, a perfect choice for weeknight dinners.
Servings: 4
Ingredients
- 1 pound raw shrimp, size 20/30 (peeled, deveined, tails off)
- ½ teaspoon kosher salt, divided
- ½ teaspoon coarse ground black pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- ¾ cup reduced-sodium chicken broth
- 1 tablespoon lemon juice (freshly squeezed from ½ lemon)
- 1 tablespoon cornstarch
- 1 red bell pepper (diced)
- ½ medium onion (diced)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 16 ounces)
- 1 zucchini, sliced into ½-inch pieces (about 8 ounces, or 2 cups cut-up)
- 1 teaspoon freshly grated lemon zest
- 3 cloves garlic, minced
For serving:
- 2 tablespoons chopped fresh parsley
- 4 cups steamed rice (1 ⅓ cups uncooked rice)
- 4 lemon wedges, optional
Instructions
- Start the rice cooking if you're going to serve it, and prep the vegetables.4 cups steamed rice
- Pat the shrimp dry with paper towels; season with ¼ teaspoon salt and ¼ teaspoon pepper.1 pound raw shrimp, size 20/30
- In a small bowl, whisk broth, lemon juice, and cornstarch until smooth and set aside.¾ cup reduced-sodium chicken broth, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook for 1 to 2 minutes per side or until shrimp is pink and cooked through. Cooking time depends on the size of the shrimp. Remove shrimp from the pan and transfer to a clean plate.
- If needed, add another 1 tablespoon oil to the pan. Keeping heat at medium-high, add onion, bell pepper, asparagus, zucchini, lemon zest, garlic, in that order, and season with remaining salt and pepper. Cook, stirring, until just crisp tender, 5 to 6 minutes.1 red bell pepper, ½ medium onion, 1 bunch asparagus, trimmed and cut into 2-inch pieces, 1 zucchini, sliced into ½-inch pieces, 1 teaspoon freshly grated lemon zest, 3 cloves garlic, minced
- Whisk sauce mixture one more time, and add to vegetables. Cook, stirring, until the sauce has thickened slightly. Add shrimp and parsley, stir to combine, and remove from the heat.2 tablespoons chopped fresh parsley
- Serve with steamed rice and lemon wedges.
Video
Notes
- Get a head start: Wash, trim, and cut the veggies up to a day ahead. Store them in a zip top bag or tightly wrapped bowl. You can thaw frozen shrimp overnight in the refrigerator, too.
- Try different vegetables: Use the vegetables you like or happen to have on hand, such as broccoli, pea pods, mushrooms, carrots, celery, green bell peppers, etc. Choose what's in season, on sale, or already in your fridge. Add the longer cooking vegetables to the pan first, or slice them very thinly.
- Use frozen vegetables: Stir fries can successfully be made with frozen vegetables. Don't thaw the vegetables and make sure your wok or skillet is very hot before adding them.
- Make it spicy: Add a pinch of red pepper flakes to add a little zing. Freshly grated ginger root adds spicy heat, too. Garnish with a drizzle of sriracha or chili crisp.
Nutrition
Serving: 4oz. shrimp, vegetables, sauce, and 1 cup rice | Calories: 414kcal | Carbohydrates: 59g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 958mg | Potassium: 704mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2490IU | Vitamin C: 69mg | Calcium: 129mg | Iron: 4mg
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