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Citrus Shrimp

  Peeled deveined shrimp 1 Pound (Fresh / Frozen)
  Cold water 1 Cup (16 tbs)
  Finely shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Cornstarch 4 Teaspoon
  Instant chicken bouillon granules 2 Teaspoon
  Sugar 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Cooking oil 1 Tablespoon
  Broccoli flowerets 2 Cup (32 tbs)
  Hot cooked rice 1 Cup (16 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs)

Thaw shrimp, if frozen.
For sauce, in a small bowl stir together the cold water, lemon peel, lemon juice, cornstarch, bouillon, sugar, and basil.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli in hot oil 3 minutes or till crisp-tender.
Remove from wok.
Add half of the shrimp to the wok.
Stir-fry for 2 to 3 minutes or till shrimp turn pink.
Remove from wok.
Stir-fry remaining shrimp for 2 to 3 minutes.
Return all shrimp and vegetables to wok and push from the center.
Stir sauce mixture and add to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Add broccoli to wok and heat through.
Serve over hot cooked rice.
Sprinkle with almonds.

Recipe Summary

Difficulty Level: 
Stir Fried
Holiday, Quick, Healthy
Cook Time: 
10 Minutes

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Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1071 Calories from Fat 269

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 1160 mg386.7%

Sodium 5576.3 mg232.3%

Total Carbohydrates 106 g35.4%

Dietary Fiber 4.8 g19%

Sugars 14.9 g

Protein 94 g187.6%

Vitamin A 90% Vitamin C 251.5%

Calcium 51.6% Iron 49.1%

*Based on a 2000 Calorie diet


Citrus Shrimp Recipe