Low Sodium Shrimp Stir Fry for Two
Shrimp Stir Fry made with low sodium ingredients that can be served over 2 cups cooked rice or 8 oz lo mein noodles, cooked without salt.
Prep: 5 min.
Total: 15 min.
1/2 onion thin sliced in wedges
1 TBS peanut oil
12 medium frozen cooked shrimp
1 package frozen stir fry vegetables
1/2 TBS grated fresh ginger
3/4 tsp minced garlic
pinch of red pepper flakes
1 TBS lemon juice
3/4 cup organic salt free chicken broth
1 1/2 TBS corn starch
Have all ingredients ready.
Heat oil medium high. As oil is heating add ginger, pepper flakes, lemon juice and corn starch to chicken broth. Stir with fork.
When oil is hot, add onion and fry until translucent. Add shrimp and stir fry veggies.
Pour chicken broth mixture over all. Stir to coat. Cover and cook on medium until vegetables are tender-crisp and shrimp is thawed. Serve over rice or noodles.
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1 Ratings
