Lemon Shrimp Oriental Stir-Fry Recipe

Name: Lemon Shrimp Oriental Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -7 ounces shrimp; 1 tablespoon cornstarch; 1 teaspoon Splenda sugar substitute; 1 tablespoon low sodium soy sauce; 1 dash pepper; 1/2 cup water; 1/2 teaspoon lemon zest; 1 1/2 tablespoons lemon juice; 1 celery rib, cut on the bias; 1/4 red pepper, sliced; 1/2 cup bok choy, sliced; 1/3 cup onion, sliced; 1/4 cup bean sprouts

Servings: persons

5 -7 ounces shrimp
1 tablespoon cornstarch
1 teaspoon Splenda sugar substitute
1 tablespoon low sodium soy sauce
1 dash pepper
1/2 cup water
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1 celery rib, cut on the bias
1/4 red pepper, sliced
1/2 cup bok choy, sliced
1/3 cup onion, sliced
1/4 cup bean sprouts

1
Combine cornstarch, splenda, soy sauce, pepper, water, lemon zest, lemon juice in a bowl. Set aside. Coat skillet with non-fat cooking spray. Preheat over med heat. Add celery, bok choy & onion. Cook for 1 minute. Add green pepper and bean sprouts and cook another minute. Stir-fry all veggies until crisp tender. Remove from pan and set aside. Add shrimp to skillet and stir-fry until shrimp turns pink. Add veggies back into pan. Add the sauce and cook until slightly thickened.
2
If desired, serve over 1/3 c brown rice.
3
This makes 1 serving.
4
LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.

168

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 -7 ounces shrimp, 1 tablespoon cornstarch, 1 teaspoon Splenda sugar substitute, 1 tablespoon low sodium soy sauce, and more.

Yes, Lemon Shrimp Oriental Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Shrimp Oriental Stir-Fry

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