Lemon Shrimp Oriental Stir Fry
Elevate your weeknight dinner game with this vibrant Lemon Shrimp Oriental Stir Fry, a quick and flavorful dish bursting with tangy citrus, savory umami, and crunchy vegetables. Tender, juicy shrimp are paired with crisp red bell pepper, julienned carrots, and broccoli florets, all brought together in a glossy, lemon-infused soy glaze sweetened with honey and thickened to perfection. The aromatic garlic and ginger base adds depth, while green onions and toasted sesame seeds provide the perfect finishing touch. Ready in just 25 minutes, this one-pan meal is perfect for busy nights and can be served over fluffy white rice or hearty noodles for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp lemon juice
- 3 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 unit red bell pepper, sliced into strips
- 1 unit carrot, julienned
- 2 cups broccoli florets
- 2 stalks green onions, sliced
- 3 cups cooked rice or noodles
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
Instructions
In a small bowl, mix lemon juice, soy sauce, honey, and sesame oil to make the sauce.
In another small bowl, mix cornstarch and water to create a slurry. Set it aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add shrimp to the wok and stir-fry for 2-3 minutes until pink and fully cooked. Remove the shrimp from the wok and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add red bell pepper, carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp to the wok. Pour the sauce over the shrimp and vegetables, stirring to coat everything evenly.
Add the cornstarch slurry to the wok and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
Remove from heat and garnish the stir fry with sliced green onions and toasted sesame seeds.
Serve immediately over cooked rice or noodles.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 39.7 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
