Lemon Asparagus Shrimp
Kasey
ingredients
- 2 Tablespoons olive oil
- 1 Cup asparagus tips, about 2 inches in length
- 1 Pound fresh shrimp, butterflied
- 1/4 Cup chopped fresh cliantro
- Sauce Ingredients:
- 1 Tablespoon grated lemon zest
- 1 Tablespoon fresh ginger
- 1/3 Cup low-sodium, fat free chicken broth
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon low-sodium soy sauce
- 1 Tablepoon honey
- 1 Teaspoon arrowroot
- 1 Teaspoon fresh minced garlic
- 1 Teaspoon Asian chili sauce
directions
- 1
In a bowl, combine all sauce ingredients. Set aside.
- 2
Heat wok or frying pan over high heat until very hot. Add one tablespoon of olive oil, followed by asparagus tips. Stir fry for five minutes.
- 3
Remove asparagus and add one tablespoon of olive oil to pan, then add shrimp and stir fry for three minutes until shrimp is pink.
- 4
Return asparagus to pan, pour in sauce and cilantro and mix thoroughly, about one minute. Divide into four equal portions and serve over a cup of cooked brown rice.
notes
Calories = 240; Fat = 6 grams; Protein = 32 grams; Carbs = 15 grams.
Source: Oxygen, November 2004
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