The easiest way of cooking fresh shrimp and vegetables is stir-frying. Here is a refreshing recipe that goes well with a serving of quinoa or steamed brown rice.

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  • Preparation Time

    15 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    8
By TrimDownClub
Total Shares 0

Ingredients

  1. 2 Tbsp. / 30 ml olive oil
  2. 1 cup / 70 g mushrooms, sliced
  3. 2 lbs. / 900 g asparagus, cut to bite-sized pieces
  4. 2 tsp. / 4 g lemon zest, grated
  5. 5 garlic cloves, minced
  6. 1 lb. / 450 g shrimp, shelled and deveined
  7. 1 cup / 240 ml water
  8. 1 Tbsp. / 9 g brown rice or arrowroot flour, dissolved in 1 Tbsp. / 15 ml water

Directions

  1. Heat 2 tsp. / 10 ml olive oil in a wok or skillet. Add the mushrooms, and sauté for 5 minutes until just tender.
  2. Stir in the asparagus, 1 cup / 240 ml water, and the lemon zest; cook for 6 minutes.
  3. Remove the vegetables and transfer to a warm plate. Stir in the last teaspoons of oil along with the garlic; stir-fry for a few seconds.
  4. Stir in the shrimp and cook for a couple of minutes over high heat. Stir in the dissolved rice or arrowroot flour.
  5. Continue cooking until you obtain a thick consistency.
  6. Turn off heat and return vegetables to the wok or skillet.
  7. Give it a good stir, transfer to a serving dish, and serve immediately over quinoa or brown rice (⅓ cup cooked = 1 carb serving).
Serving Size: ֲ1½ cups / 340 ml Exchanges per Serving: 2 Protein, 1 Veg

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Comments 34

  5. doriaddiss

    Hi. I’ve read and re-read the recipe but don’t understand what the 1 cup of water and rice flour are for. There’s no mention of the water in the recipe, only the rice flour, so I can’t figure out why either are needed/necessary. Can you clue me in, please? Thanks!

  7. dknatelborg

    This picture does not even go with the receipt. In the ingredients list there are not pepper yellow or red and there is nothing about parsley either. Looks good but if I follow the receipt mine will not look anything like that.

  8. Maybabe

    I just finished making this. It really is good! I cooked steamed brown rice to go with it and am having arugula salad with it. The recipe directions need to be edited to state when to add the one cup of water, though. The liquid would not thicken, so I added more rice flour to it. It then formed little lumps in the liquid, but it all mixed together when the liquid finally thickened. However, I will definitely have this again! I made the full recipe because my husband and I like to have leftovers.

  14. collegemom5

    This one looks interesting so far to me since I just joined and will try this recipe but what does that mean the recipe does not follow the ingredient I usually cook for two but I need to know how to cook enough of this for 4 adults by this Saturday… Anyone have some suggestions for me for this shrimp veggie stir… I graduate this Saturday for my BA degree and want to fix it that evening …. is why I ask as well.

  19. Ossie-Sharon

    For those of you cooking for 1 or 2, this recipe is very easily cut down to a quarter.
    1 tsp. olive oil
    8 oz. asparagus, cut to bite-sized pieces
    1/4 cup mushrooms, sliced
    1/8 tsp. salt
    1/2 tsp. lemon zest, grated
    1 garlic clove, minced
    4 oz shrimps, shelled and deveined; or substitute
    1/4 cup water
    1/4 tsp. rice flour, dissolved in 1/4 tsp. water
    1-1/2 tsp. lemon juice
    Or you can freeze individual portions of the extra to save time later.

  29. eharris333

    The picture looks like it has a few other vegetables that aren’t listed in the ingredients. It looks like it has red and yellow bell peppers and either cilantro or parsley on the top. I suppose we can use whatever vegetables we like or substitute for others we don’t.

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