5-Ingredient Shrimp and Avocado Stir-Fry with Lemon Recipe
We’re entering that exciting time of year when spring produce is in full gear and summer produce begins to surface. At this moment, avocado groves are brimming with luscious, creamy avocados, which can be used in all sorts of ways. Besides mashing avocados on toast and into guacamole, you can mix them into stir-fries, where they pair perfectly with a light, low-fat protein like shrimp. Avocados count toward your fruit intake, so you can feel good about that, too.
I’m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
5-Ingredient Shrimp & Avocado Stir-Fry with Lemon
1 pound medium-small peeled and deveined shrimp with tails removed
3 scallions, white parts chopped, green parts cut into strips
1 lemon, zest finely grated, pulp juiced into 2 teaspoons
1 large avocado, diced
2 teaspoons reduced-sodium soy sauce
Heat a large saute pan over medium-high heat. Add 2 teaspoons high-heat oil, like canola, grapeseed or rice bran. Add the shrimp to the shimmering oil in a single layer and cook until the shrimp turn white halfway through, about 4 minutes.
Turn the shrimp and sprinkle in the lemon zest and white scallions, cooking until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce.
Season with freshly ground black pepper and serve with additional lemon wedges.
Note: This dish cooks quickly, so I recommend having all of your mise en place (i.e., food prep) finished before you start cooking, for optimal execution.
Per serving: Calories 160; Fat 8 g (Saturated 1 g); Cholesterol 137 mg; Sodium 250 mg; Carbohydrate 6 g; Fiber 4 g; Protein 16 g; Vitamin A 8% DV; Calcium 4% DV; Vitamin C 20% DV; Iron 15% DV