Shrimp and Veggie Stir Fry
1/4 lb raw shrimp, peeled and deveined
1/2 cup broccoli florets
1/2 medium red bell pepper, roughly chopped
1/2 cup snow peas
1/2 cup matchstick carrots
1/2 cup sliced onions
1 green onion, chopped
1 clove garlic, minced
1 tsp ginger
1/2 tbsp + 1 tsp olive oil
2 tsp sesame oil
1 tsp lemon juice
2 tsp sesame seeds
1n a small bowl, mix garlic, ginger, green onion, 1/2 tbsp olive oil, 2 tsp sesame oil and sesame seeds. Set aside.
In a large skillet or wok, heat 1 tsp olive oil on high heat. Add shrimp and lemon juice, cooking until shrimp are opaque and pink. Set cooked shrimp aside in large bowl.
Add broccoli and onion to heated skillet or wok, cooking several minutes until slightly tender. Add remaining vegetables, cooking until slightly tender, less than 5 minutes. Transfer vegetables to large bowl with cooked shrimp.
Add green onion mixture to the skillet and heat through. Return vegetables and shrimp, reheating and coating evenly. Serve.