Lemon Shrimp Stir-Fry
Ingredients
1. Prepare rice according to package directions. Fluff with a fork & set aside.
2. In a large bowl, add paprika, chili paste & half the lemon juice. Stir to combine. Add shrimp & mix well.
3. In a large skillet, heat oil over medium-high. Add garlic, zucchini & sugar snap peas. Sauté 5-7 minutes or until crisp-tender.
4. Add shrimp & marinade to skillet. Cook 4-6 minutes or until pink. Add remaining lemon juice. Toss to combine.
5. Serve shrimp & vegetables over rice.
Change it up! Add some color to this dish either swapping out zucchini for yellow squash or just adding it in.
Click on each plate group to see how this recipe meets the MyPlate standard
| 6 servings per recipe | |
| Serving size | (193g) |
|
Amount per serving Calories |
220 |
% Daily Value* |
|
| Total Fat 4g | 5% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
|
Sodium 480mg
|
21% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 14g | |
| Vitamin D 0mcg | 0% |
| Calcium 65mg | 6% |
| Iron 1mg | 6% |
| Potassium 234mg | 4% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Thank you so much for all these wonderful and quick recipes. They are all delicious.
Good recipe for good nutrition.
Thank for putting out good nutritional recipe. For healthy living.