Lemon-Garlic Shrimp and Vegetables
The shrimp will sing in this light stir-fry with hints of sweet and sour flavors.
INGREDIENTS | SERVES 2
2 tablespoons low-sodium soy sauce
1 teaspoon lemon zest
1½ tablespoons lemon juice
½ teaspoon agave nectar
½ cup water
Black pepper, to taste
Nonstick spray, as needed
1 celery stalk, sliced
1 cup red cabbage, shredded
½ red bell pepper, thinly sliced
3 cloves garlic, chopped
½ cup bean sprouts
1 teaspoon sesame oil
½ pound raw shrimp, peeled and deveined
Mix soy sauce, lemon zest, lemon juice, agave nectar, water, and pepper in a small bowl; set aside.
Spray a large pan with nonstick cooking spray. Place pan over medium heat.
Add celery and cabbage to the pan; sauté for 1 minute. Add bell pepper, garlic, and bean sprouts, and sauté until all vegetables are crisp-tender. Transfer vegetable to a plate and cover.
Add oil to the pan, and once oil is hot, place shrimp in the hot pan and cook until opaque. Return vegetables to the pan with the cooked shrimp.
Pour soy sauce mixture over the shrimp and vegetables and cook for 3–4 minutes, until sauce has reduced.
PER SERVING: Calories: 190 | GI: Low | Carbohydrates: 11g | Protein: 26g | Fat: 4g
