Shrimp and Vegetables Stir Fry Recipe



  • 1 pound raw medium shrimp — peeled and deveined
  • 3/4 cup reduced-sodium chicken broth
  • 1 tbsp cornstarch
  • 1/2 lemon, juice and grated peel
  • 1 tsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 16 small button mushrooms – (1″ size)
  • 3/4 cup sweet red pepper in 1/2″ pieces
  • 3/4 cup broccoli, cut into pieces
  • 1 small onion, sliced
  • a stalk of celery, cut into pieces
  • 1/2 cup frozen peas, thawed


  1. Combine chicken broth, cornstarch, lemon juice and soy sauce and set aside.
  2. In a large non-stick skillet, heat 1 teaspoon of vegetable oil and sesame oil.  Stir-fry the shrimp with the garlic for about 3 to 4 minutes or until the shrimp just turns pink.  Remove shrimp with a slotted spoon.
  3. Add the remaining vegetable oil to the skillet and stir-fry the mushrooms, red pepper. broccoli, celery and onion with the lemon peel for 3 to 4 minutes until tender.  Stir in cornstarch-chicken broth mixture and cook over medium heat with constant stirring until the sauce thickens.
  4. Add shrimp and peas and cook until heated.
  5. Serve over pasta or rice.

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