Lemon-Herb Seafood

Real Simple
Lemon-Herb SeafoodRecipe
Photo: Anna Williams
Makes 4 servings


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2 1/2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined, or sea scallops
1/3 pound (1 1/2 cups) sugar snap peas
2 tablespoons water
6 ounces spinach or watercress
Cooked rice


Prep: 15 Minutes

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute. Add the spinach or watercress and the Lemon-Herb Sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Chicken or tofu can stand in for the seafood, and asparagus can substitute for the snow or sugar snap peas.

Created date

September 2005

Nutritional Information

Calcium 90.18 mg
Calories 216.07
Caloriesfromfat 39 %
Carbohydrate 11.83 g
Cholesterol 168.05 mg
Fat 9.59 g
Fiber 1.87 g
Iron 4.7 mg
Protein 20.98 mg
Satfat 1.42 g
Sodium 753.03 mg