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Stir-fry shrimp and lemon rice

Recipe Information

Description:
Stir-fry shrimp and lemon rice is a delicious Asian recipe usually served as a main dish. It requires about 30 minutes of prep time and about 20 minutes of cooking time for a combined total time of 50 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 30 Minutes
Cook Time 20 Minutes
Total Time 50 Minutes
Difficulty Easy
Main Ingredient Shrimp; Rice; Lemon; Snow Peas
Category Seafood; Rice & Grains; Fruit; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Asian; American; Fusion
Cook Method Stove Top; Frying
Diet

Ingredients

  • 1 cup chicken stock

  • 1 1/2 cups water, cold

  • 1 cup long grain rice

  • Pinch of black pepper

  • 2 1/2 tablespoons cornstarch

  • 2 1/2 tablespoons soy sauce

  • 2 1/2 teaspoons sugar

  • 1 tablespoon curry powder

  • 2 tablespoons peanut oil

  • 1 pound shrimp, cleaned

  • 3 tablespoons lemon juice

  • 2 teaspoons sesame oil

  • 4 teaspoons sherry (or chicken stock)

  • 6 ounces snow peas

  • 2 cloves garlic, crushed

  • 3 scallions, thinly sliced

Directions

  • In a saucepan, combine the chicken stock and 1 cup water. Set the saucepan over medium-high heat.

  • Add the rice and the desired amount of black pepper. Bring the mixture to a boil and then immediately reduce heat to a low setting. Cover the saucepan and let mixture simmer for 20 minutes, or until rice is cooked.

  • While the rice cooks, prepare the shrimp marinade by adding 1 1/2 tablespoons cornstarch to a large bowl and dissolving in 3 tablespoons cold water. Thoroughly mix 1 1/4 tablespoons soy sauce, 1 teaspoon sugar, 1 tablespoon curry powder, and 1 tablespoon peanut oil.

  • Place the shrimp in the marinade and stir to coat. Allow the shrimp to marinate for 15 minutes.

  • When the rice has finished cooking, remove the saucepan from heat. Keep it covered and let it sit for 5 minutes. Squeeze the desired amount of lemon juice over rice and mix rice with a fork.

  • To prepare the sauce mixture, combine 1 tablespoon cornstarch and 5 tablespoons cold water with the sherry (or chicken stock), sesame oil, 1 1/4 tablespoons soy sauce and 1 1/2 teaspoons sugar. Vigorously whisk or shake the mixture in a jar. Set mixture aside.

  • To cook the snow peas and shrimp, place a wok on the stovetop over high heat.

  • Heat 1 tablespoon peanut oil and stir-fry the snow peas for 2 minutes or until almost tender. Remove the snow peas, keeping the peanut oil in the wok. Set the snow peas aside.

  • Add the shrimp, marinade, and garlic to the wok. Stir-fry for 1 minute over high heat. Add the sauce mixture, and stir-fry for 1 minute to thicken.

  • Remove from heat and stir in the scallions. Serve hot over rice.

Nutrition (per serving)

  • Calories: 330 cal

  • Total fat: 11g

  • Saturated fat: 2g

  • Monounsaturated fat: 5g

  • Cholesterol: 220mg

  • Sodium: 1,000mg

  • Potassium: 470mg

  • Carbohydrate: 27g

  • Fiber: 3g

  • Protein: 29g