Lemon Pepper Shrimp

Homemade Chinese food can be so healthy if you cut back on the cooking oil. This dish is light and lovely, perfect to serve on top of some tender udon noodles or fluffy brown rice. I also recommend serving it on a bed of sautéed or grilled green onions.

Serves 4

Level of difficulty: easy


1 pound shrimp, peeled and deveined
1/2 pound sugar snap peas, trimmed
1/2 pound of asparagus, cut into 1/2 inch pieces
2 cloves of garlic, minced
2 tsp freshly cracked black pepper
1/2 tsp salt
3 lemons, zested and juiced
2 tbsp cornstarch
2 cups fat-free, reduced fat chicken broth, chilled
2 tbsp canola or vegetable oil


In a large bowl, mix the shrimp, sugar snap peas, asparagus, garlic, lemon zest, pepper and salt.

In a medium bowl, gradually whisk chicken broth and lemon juice into cornstarch, until mixture is smooth.

In a wok or large, heavy bottomed skillet, heat the canola oil over high heat. Cook the shrimp mixture, stirring continuously for 4-5 minutes until the shrimp begin to turn pink and the vegetables start to turn a darker shade of green.

Reduce the heat to medium and stir in chicken broth mixture. Continue cooking until the mixture thickens and the shrimp is no longer opaque in the center (about 4 additional minutes). Season with additional salt if needed, depending on the saltiness of the chicken broth. If the sauce becomes too thick, add a little warm water. Serve immediately.

Jennifer specialized in cuisine that is healthy, creative and delicious. She’s an active contributor for food publications, like Yoga Life and several cookbooks, Jennifer is also the contributing chef for Self Magazine and Self Dishes.

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