Lemony Garlic Shrimp and Spring Vegetable Stir Fry Bowl
This vibrant low-carb stir fry features succulent shrimp tossed with crisp spring vegetables in a bright lemon garlic sauce. Ready in under 25 minutes, it's the perfect light yet satisfying weeknight dinner.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 200g asparagus, trimmed and cut into 5cm pieces
- 200g sugar snap peas, trimmed
- 1 medium courgette, halved and sliced
- 150g baby spinach
- 2 lemons, juiced and zested
- 2 tablespoons tamari or coconut aminos
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 spring onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Sesame seeds for garnish
Instructions
Pat shrimp dry with paper towels and season with salt, pepper, and half the lemon zest.
Heat 1 tablespoon olive oil in a large wok or skillet over high heat until shimmering.
Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring internal temperature reaches 63°C (145°F). Remove and set aside.
Add remaining olive oil to the pan. Add asparagus and stir fry for 2 minutes.
Add sugar snap peas and courgette, stir fry for another 3 minutes until vegetables are crisp-tender.
Add garlic and red pepper flakes, cook for 30 seconds until fragrant.
Add baby spinach and toss until just wilted, about 1 minute.
Combine lemon juice, tamari, and sesame oil in a small bowl. Pour over vegetables and toss to coat.
Return cooked shrimp to the pan and toss everything together for 1 minute to heat through.
Divide among four bowls and garnish with spring onions, remaining lemon zest, fresh parsley, and sesame seeds. Serve immediately.
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