Best 2 5 Ingredient Shrimp And Avocado Stir Fry With Lemon Recipes

**5-Ingredient Shrimp and Avocado Stir-Fry with Lemon: A Burst of Refreshing Flavors**

Indulge in the tantalizing aroma and vibrant colors of our 5-ingredient shrimp and avocado stir-fry with lemon. This quick and easy recipe is not only a feast for the eyes, but also a symphony of flavors that will tantalize your taste buds. Succulent shrimp, creamy avocado, crisp bell peppers, and zesty lemon come together in this delightful stir-fry, promising a refreshing and satisfying meal. With minimal ingredients and effortless preparation, this recipe is perfect for busy weeknight dinners or a light and healthy lunch. Explore the culinary journey of this vibrant dish and discover the explosion of flavors that await you in every bite.

Here are our top 2 tried and tested recipes!

SHRIMP WITH AVOCADOS

Shrimp with Avocados image

Categories Shellfish Appetizer Shrimp Avocado Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

Ingredients

2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: soft green-leaf lettuce such as Boston

Steps:

Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

LEMON SHRIMP STIR-FRY

Lemon Shrimp Stir-Fry image

"I got this good-for-you recipe about 10 years ago from a friend," says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/4 teaspoon grated lemon zest
Dash pepper
1/2 cup water
4-1/2 teaspoons lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice

Steps:

In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.

Nutrition Facts : Calories 326 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 449mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

Choose the right shrimp: For the best results, use large or extra-large shrimp that have been peeled and deveined.
Prepare the shrimp properly: Before cooking, pat the shrimp dry with paper towels to remove excess moisture. This will help them to cook evenly and prevent them from becoming rubbery.
Use a large pan or wok: This will ensure that the shrimp and vegetables have enough room to cook properly.
Cook the shrimp in batches: If you are using a lot of shrimp, cook them in batches to prevent them from overcrowding the pan. This will also help them to cook evenly.
Don't overcook the shrimp: Shrimp cook very quickly, so it is important to be careful not to overcook them. Overcooked shrimp will become tough and rubbery.
Add the vegetables at the right time: Add the vegetables to the pan after the shrimp have been cooked. This will help to prevent the vegetables from becoming overcooked.
Use a flavorful sauce: The sauce is what will really bring the dish together. Be sure to use a sauce that is flavorful and complements the shrimp and vegetables.
Serve immediately: Shrimp and avocado stir-fry is best served immediately after it is cooked. This will ensure that the shrimp are still hot and juicy, and the vegetables are still crisp.

Conclusion:

Shrimp and avocado stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a beginner or an experienced cook, this recipe is sure to please. So next time you are looking for a healthy and flavorful meal, give this shrimp and avocado stir-fry a try.