Tonight’s dinner is lemon shrimp stir fry. I love stir fry because there are so many variations possible. I have created a general stir fry guide which allows you to create hundreds of possible combinations! For tonight, we’ll be using shrimp as the protein, snap peas for the vegetable, and lemon sauce. We will serve it with brown rice.
My favorite method for perfectly cooked brown rice is to bake it in the oven. Heat the oven to 375. Place the rice, salt, and butter in a greased square baking dish, and pour boiling water over. Cover with a double layer of foil and bake for 1 to 1 1/4 hours. Fluff with a fork and serve.

Now on to the stir fry. Here’s what you’ll need:

First up, you’ll need to peel the shrimp. Simply peel back from the top,

Now turn it and pull the legs,

And finally, pinch the tail and pull thr whole thing off.

If you happen to see a vein that didn’t get removed, running down the back, pull it out with a paring knife. 

The aromatic base for all my stir fries is minced scallions, minced garlic, and grated fresh ginger. You can peel an entire knob of ginger, wrap it in plastic wrap, place it in a small freezer bag and freeze. The ginger can be grated on a microplane straight from the freezer.

For the scallions, we will mince the light green and white parts for the aromatics, and slice the dark green parts to garnish the dish with when serving. Combine the minced scallions, minced garlic, and grated ginger in a small bowl with 1 teaspoon of vegetable oil. 

Add 2 teaspoons of soy sauce and sherry to the shrimp.

And whisk together all the sauce ingredients in a liquid measuring cup.

Now we’re ready to cook! I am using a large carbon steel wok, but a 12 inch nonstick skillet also works just fine. Heat 1 teaspoon vegetable oil over high heat until it’s very shimmery and hot. Add the shrimp and stir fry about 4 minutes.

Once the shrimp are fully pink and curled, scrape them onto a plate, then return the pan to the heat and add the snap peas and 1/4 cup water. Cover the pot and let the peas steam for 2 minutes. 

Then take the lid off and stir fry until all the water is evaporated. Once that happens, scrape all the peas to one side and add the aromatics to the empty half of the pan. Stir 30 seconds.

Mix the aromatics into the peas, then add the shrimp back in. Quickly re-whisk the sauce and pour that in, too. Then stir until the sauce is simmering and thickened. 

Sprinkle with the green scallion slices and serve over the brown rice.

Access my full guide to stir fry here.

You will want to pull out salmon fillets from the freezer to thaw in the fridge for Sunday’s dinner.