Garlic Lemon Shrimp Stir‑Fry
Seafood · 25 min · 4 servings
Ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/2 cup sliced carrots
- 2 tbsp low‑sodium soy sauce
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp red‑pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Pat the shrimp dry with paper towels; this helps them sear quickly.
- Heat 1 tbsp olive oil in a large skillet or wok over medium‑high heat. Add the shrimp and cook 1–2 minutes per side until pink and just cooked through. Transfer to a plate and set aside.
- Add the remaining 1 tbsp oil to the pan. Toss in the garlic and ginger; stir‑fry for 30 seconds until fragrant, being careful not to burn them.
- Add the bell pepper, snow peas, and carrots. Stir‑fry 3–4 minutes, or until the vegetables are crisp‑tender.
- Stir in the soy sauce, lemon juice, honey, and red‑pepper flakes. Cook another minute to meld the flavors.
- Return the shrimp to the pan and toss everything together for 1 minute to re‑heat the shrimp and coat everything in the sauce.
- Remove from heat, sprinkle with sliced green onions and toasted sesame seeds if using, and serve immediately over steamed rice or noodles if desired.
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