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Lemon Shrimp Stir-Fry
Lemon juice gives freshness to this Asian-inspired stir-fry.
3/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken broth
3 tbsps lemon juice
1 tbsp cornstarch
1 tbsp less sodium soy sauce
1 tbsp canola oil
5 cups broccoli, chopped
2 cup carrots, sliced
12 oz raw shrimp
1/4 tsp crushed red pepper flakes
For sauce, in a small bowl stir together chicken broth, lemon juice, cornstarch, chili flakes, and soy sauce; set aside.
In a large skillet heat half the oil over medium-high heat. Add broccoli and carrots; cook and stir for 4-6 minutes or until crisp-tender. Remove from skillet.
Add remaining oil and shrimp to the skillet. Cook and stir for 2-3 minutes or until shrimp are cooked. Remove from pan.
Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Return vegetables and shrimp to skillet; stir to coat with sauce. Cook and stir for 1-2 minutes or until heated through.
If desired serve over rice.
in 1 serving of Lemon Shrimp Stir-Fry.
, 38% carbs, 40% protein.
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