detail Stir Fry Lemon Shrimp Talbot 1

Stir Fry Lemon Prawns

Get back in touch with your wok by creating a light seafood treat that draws from a simple, time-honored Asian recipe. In less than 10 minutes, you’ve got a romantic dinner for two that’s a lemony indulgence sweetened with Truvía® Calorie-Free Sweetener.

Serving size

N/A

Calories

380 Calories

Ingredients

  • 21g Truvía® Calorie-Free Sweetener

  • 3 lemons, juiced and zested

  • 120ml water

  • 15g chopped parsley

  • 455g uncooked medium prawns peeled and de-veined

  • 3 Tbsp (45ml) olive oil

  • 85g diced celery

  • 85g sweet onion, diced

  • 2 cloves garlic, peeled and minced

  • 1 red bell pepper, diced

  • 1 green onion, sliced

  • 500g hot cooked brown rice

Directions

  • 1.

    In a small bowl, combine the first four ingredients. Stir well until blended.

  • 2.

    In a large skillet or wok, add all of the vegetables and sauté on medium high heat for about 4 to 6 minutes or until they begin to caramelize. Scrape the bottom of the pan with a spoon or tongs - Add the prawns and cook for another minute or until the prawns start to turn pink. Stir in the Truvía® lemon mixture and bring to a boil – cook for another minute. If desired, season with sea salt and pepper and serve over the brown rice.

Stir Fry Lemon Prawns

Calories: 380 Calories

Ingredients

  • 21g Truvía® Calorie-Free Sweetener

  • 3 lemons, juiced and zested

  • 120ml water

  • 15g chopped parsley

  • 455g uncooked medium prawns peeled and de-veined

  • 3 Tbsp (45ml) olive oil

  • 85g diced celery

  • 85g sweet onion, diced

  • 2 cloves garlic, peeled and minced

  • 1 red bell pepper, diced

  • 1 green onion, sliced

  • 500g hot cooked brown rice

Directions

  • 1.  

    In a small bowl, combine the first four ingredients. Stir well until blended.

  • 2.  

    In a large skillet or wok, add all of the vegetables and sauté on medium high heat for about 4 to 6 minutes or until they begin to caramelize. Scrape the bottom of the pan with a spoon or tongs - Add the prawns and cook for another minute or until the prawns start to turn pink. Stir in the Truvía® lemon mixture and bring to a boil – cook for another minute. If desired, season with sea salt and pepper and serve over the brown rice.

Related Recipes

0 P8 A7028 Salmon And Teriyaki Stevia Avocado

Salmon Teriyaki Rice Bowl with Avocado and Edamame

 0-Truvia-Kale-and-Mango-salad-wide-crop-0P8A2626

Brazilian Mango and Kale Salad

 0P8A5414-truvia-chilli-dip-crop

Sweet Chilli Sauce
See All Main Dishes Recipes