Lemon juice gives freshness to this Asian-inspired stir-fry.
||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.
There are 140 calories in 1 serving of Lemon Shrimp Stir-Fry.
Calorie split: 22% fat, 38% carbs, 40% protein.
Amount Per Serving
% Daily Values*
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