Sitir-Fry Shrimp & Veg

Spencer & Serena

"For major shrimp lovers! This was a HUGE hit in our house - and so simple to put together. I had a really good week at the Farmer's Market, so I had some great fresh veg - substitute whatever you have on hand that is tasty and super fresh. The veggies are still crisp, and the spice level is flavorful, and not at all hot (though it sure could be and would be GREAT!) This doesn't make a lot of sauce - just enough to have a "moist" feel. If you prefer a true sauce, adding a bit of stock at the end would work nicely."
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Mix the lemon juice, garlic and ginger together.
  2. Rinse the shrimp, drain & dry, then toss with 1/2 the lemon juice mixture and a bit of lemon pepper.
  3. Heat a wok on high, add about a teaspoon of peanut oil, then the onions.
  4. Cook and stir for about 2 minutes.
  5. Add the sugar snap peas, bell pepper, brocolli and remaining lemon juice mixture - cook for 1 - 2 minutes.
  6. Sprinkle with soy sauce (about a tablepoon or two - to taste), the Chinese 5 Spice powder and lemon pepper - toss to coat - cook for 1 - 2 minutes.
  7. Add the shrimp - toss to mix everything together.
  8. Continue to toss and heat till the shrimp are cooked through.
  9. Just before serving - add 1 - 2 Tbs Butter and toss to coat.
  10. Serve over rice.


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