Shrimp Stir Fry

Since the holidays are right around the corner and I’m still recovering from the feasts of Thanksgiving, I figured a good clean and light recipe was in order. This...

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About Recipe
Shrimp Stir Fry

Since the holidays are right around the corner and I’m still recovering from the feasts of Thanksgiving, I figured a good clean and light recipe was in order. This one is pretty much just veggies and shrimp, but it still has enough flavor to make it yummy.

Ingredients :
  • 1 lb raw shrimp, peeled and deveined
  • 2 heaping cups broccoli florets
  • 1 medium red bell pepper, roughly chopped
  • 1.5 cups snow peas
  • 1.5 cups matchstick carrots
  • 8 oz can water chestnuts, drained
  • 4 green onions, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 2 tbsp + 1 tsp olive oil
  • 2 tsp sesame oil
  • 2 tsp lemon juice
  • 2 tsp sesame seeds
Directions :

  1. In a small bowl, mix garlic, ginger, green onions, 2 tbsp olive oil, 2 tsp sesame oil and sesame seeds. Set aside.

  2. In a large skillet or wok, heat 1 tsp olive oil on high heat. Add shrimp and lemon juice, cooking until shrimp are opaque and pink. Set cooked shrimp aside in large bowl.

  3. Add broccoli to heated skillet or wok, cooking several minutes until slightly tender. Add remaining vegetables, cooking until slightly tender, less than 5 minutes. Transfer vegetables to large bowl with cooked shrimp.

  4. Add green onion mixture to the skillet and heat through. Return vegetables and shrimp, reheating and coating evenly. Serve.

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