Lemon Shrimp Stir Fry
Cook Time
20
mins
Calories
281
Serving Size
4
Carbs
6.5
Fat
16.5
Protein
26.5
description
Asparagus works... but so does any veggie with this sauce!
ingredients
- 4 tablespoons olive oil divided
- 1 pound large raw shrimp peeled & deveined
- 1 pound asparagus ends trimmed and each stalk cut into 2-3" pieces
- 1/2 teaspoon salt divided
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
Lemon Sauce
- 2/3 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
directions
-
In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
-
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
-
In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
-
Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.