Stir-Fried Shimp with Lemon-Ginger Sauce

Recipe courtesy of The Complet Cooking for Two Cookbook from America's Test Kitchen

Serves 2

  • ¼ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon pepper
  • 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
  • 2 teaspoons toasted sesame oil
  • 2 scallions, minced
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths
  • 1 carrot, peeled and cut into 2-inch-long matchsticks
  • ¼ cup water

Stir-Fried Shrimp with Lemon-Ginger Sauce

Click image to enlarge


Whisk broth, lemon juice, rice wine, soy sauce, sugar, cornstarch, and pepper together in small bowl. Toss shrimp with 1 teaspoon oil in medium bowl. In separate bowl, com­bine scallions, garlic, ginger, and remaining 1 teaspoon oil.

Cook asparagus, carrot, and water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to separate bowl.

Return now-empty skillet to high heat. Acid shrimp and cook until nearly opaque, about 1 minute. Push shrimp to sides of skillet. Add garlic mixture and cook, mashing into skillet, until fragrant, about 30 seconds. Stir garlic mixture into shrimp.

Stir in cooked vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until shrimp are opaque throughout and sauce is thickened, about l minute. Serve.

Louisiana Recipes Weekly


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