Lemon Shrimp Oriental Stir-Fry

Name: Lemon Shrimp Oriental Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving(s)
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

Submitted by Wendelina

"Low fat, low sodium yummy stir fry. Great for folks on LAWL."

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Ready In:: 15mins
Ingredients:: 13
Serves:: 1

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

directions

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.
If desired, serve over 1/3 c brown rice.
This makes 1 serving.
LAWL count: 1 protein, 2 veg, 1 fruit and with the rice 1 starch.

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Reviews

Really nice recipe! Especially for those watching fat and calorie intake. This was easy put together, and tasted delicious! I have a wok, so used that instead of the skillet. I also added some fresh garlic, and a couple shakes of pepper flakes. I also added some sliced green onion for topping. Thanks so much!

Andi Longmeadow Farm