Lemon Shrimp and Vegetable Stir Fry (01.13.14)

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 large red bell pepper, diced
  • 1 cup snow peas, trimmed
  • 1 cup broccoli, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated lemon zest
  • 1 lb. shrimp, peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper, to taste


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper, snap peas and broccoli with salt and pepper. Saute for 3-4 minutes. Transfer the vegetables to a bowl. Cover to keep warm.

Add the remaining 2 teaspoons oil, garlic and lemon zest to the pan and cook, stirring until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.

Whisk broth and cornstarch in a small bowl until smooth and add to the pan. Cook, stirring, until the sauce has thickened slightly and the shrimp are cooked through, about 2 minutes for raw shrimp. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

(Note: For a larger meal, serve over rice, noodles or quinoa.)