Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, melt 2 tsp of the butter over medium-high heat; cook shrimp, stirring, until pink, about 2 minutes. Transfer to plate.Add remaining butter to pan; cook, stirring, until butter is fragrant and browned, about 1 minute. Stir in shallots and garlic; cook, stirring, until fragrant, about 1 minute.
Stir in carrots; cook, stirring, just until beginning to soften, about 2 minutes.
Stir in snow peas; cook, stirring, until carrots and snow peas are tender-crisp, about 2 minutes. Stir in shrimp, salt and pepper. Serve with lemon wedges.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 336 mg
- Sugars 3 g
- Protein 19 g
- Calories 183.0
- Total fat 7 g
- Potassium 394 mg
- Cholesterol 144 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 23.0
- Folate 12.0
- Calcium 8.0
- Vitamin A 86.0
- Vitamin C 40.0
