Photo: Anna Williams Photo by: Photo: Anna Williams

Lemon-Herb Seafood

Real Simple OCTOBER 2005

  • Yield: Makes 4 servings
  • Prep time:15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 90.18mg
  • Calories: 216.07
  • Calories from fat: 39%
  • Carbohydrate: 11.83g
  • Cholesterol: 168.05mg
  • Fat: 9.59g
  • Fiber: 1.87g
  • Iron: 4.7mg
  • Protein: 20.98mg
  • Saturated fat: 1.42g
  • Sodium: 753.03mg

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Lemon-Herb Seafood recipe