Shrimp In Wok(Light Recipe)
A quick, flavorful stir-fry featuring tender shrimp, crisp green peppers, and green onions in a tangy lemon soy sauce, perfect for a light, satisfying meal.
Ingredients
Instructions
- Peel the shrimp.
- Dissolve chicken bouillon granules in hot water.
- Add cornstarch and pepper to the bouillon mixture and stir.
- Stir in lemon juice and soy sauce, then set aside.
- Heat wok to high heat.
- Add oil to the wok, then add green onions and green pepper.
- Stir-fry the vegetables until crisp-tender.
- Remove vegetables from wok and set aside.
- Add shrimp to the wok and stir-fry for 2 to 4 minutes until done.
- Stir in the lemon juice mixture and cook until thickened and bubbly.
- Add green onions and peppers back into the wok.
- Cover and cook for 1 minute.
- Serve the shrimp and vegetables over rice.
Tips & Substitutions
For a lighter version, use less oil or substitute with a non-stick spray. You can also replace shrimp with chicken or tofu for different proteins. If you prefer additional flavor, consider adding garlic or ginger to the stir-fry. Adjust the soy sauce based on your salt preference. Fresh vegetables like snap peas or bok choy can enhance the dish, making it similar to Stir-Fried Oriental Vegetables With Chicken.
Serving Suggestions
Serve the shrimp over a bed of steamed or fried rice for a complete meal. You can also pair it with a side of stir-fried vegetables or a fresh salad for a balanced plate. This dish complements the flavors in Chicken Surabaja, making it a versatile option for your dinner table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium power until warmed through, or stir-fry briefly in a hot pan to maintain texture. Avoid overcooking during reheating to keep the shrimp tender.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp In Wok(Light Recipe) contains roughly 1148 calories, with 7g protein, 27g carbohydrates, and 115g fat. It is a good source of protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and drained before cooking to avoid excess water in the dish. Adjust cooking time if necessary, as frozen shrimp may take slightly longer to cook.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, you can use tamari or coconut aminos as a substitute for soy sauce. For a lighter flavor, try low-sodium soy sauce or even a dash of Worcestershire sauce, keeping in mind it will slightly alter the taste.
How can I make this dish spicy?
To add heat, incorporate red pepper flakes or sliced fresh chili peppers into the stir-fry. You can also serve with a side of sriracha or chili garlic sauce for those who enjoy extra spice. Adjust to your taste preference for the perfect kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).