Lemon Shrimp with Fresh Vegetables Recipe

Name: Lemon Shrimp with Fresh Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup peanut oil or ¼ cup vegetable oil; 12 lb fresh asparagus; 2 tablespoons water; to taste salt; 1 onion; 2 slices fresh gingerroot; 1 lb raw shrimp; 1 seedless cucumber; 2 tomatoes; 8 lemon slices; ¾ cup sugar; 1 tablespoon cornstarch; ½ cup water; ¼ cup lemon juice; 2 tablespoons vinegar; to taste yellow food coloring (optional)

Servings: persons

¼ cup peanut oil or ¼ cup vegetable oil
12 lb fresh asparagus
2 tablespoons water
to taste salt
1 onion
2 slices fresh gingerroot
1 lb raw shrimp
1 seedless cucumber
2 tomatoes
8 lemon slices
¾ cup sugar
1 tablespoon cornstarch
½ cup water
¼ cup lemon juice
2 tablespoons vinegar
to taste yellow food coloring (optional)

1
Have all ingredients ready for stir-frying: Cut asparagus into 2-inch (5 cm) diagonal pieces; cut onion and tomatoes into wedges; cut cucumber in half lengthwise, then into 1/4-inch (6 mm) chunks; peel shrimp.
2
Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.
3
Cook 1 or 2 minutes until thickened.
4
Season to taste with salt, and add a few drops yellow food coloring if desired.
5
Keep sauce warm while stir-frying.
6
In large skillet or wok, heat 2 Tbsp (25 mL) oil.
7
Add asparagus and stir-fry for 1 minute.
8
Add water and sprinkle lightly with salt; cover and steam until asparagus is nearly tender, about 2 minutes.
9
Remove asparagus and set aside.
10
Drain skillet.
11
Add remaining oil to skillet.
12
Brown onion and ginger lightly; remove ginger.
13
Add shrimp and stir-fry for 2 minutes.
14
Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.
15
Taste and adjust seasoning.
16
Stir in lemon sauce and lemon slices; bring to boil, stirring gently.
17
Serve immediately.

775

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: ¼ cup peanut oil or ¼ cup vegetable oil, 12 lb fresh asparagus, 2 tablespoons water, to taste salt, and more.

Yes, Lemon Shrimp with Fresh Vegetables 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.

That's it — enjoy your meal!

Lemon Shrimp with Fresh Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions