Meatless Friday: Shrimp Stir Fry with Ginger Lemon Sauce


Meatless Fridays

Shrimp Stir Fry with Ginger Lemon Sauce

1 lb rice vermicelli, prepared according to package

2 c shredded cabbage
6 oz sliced mushrooms
1 colorful bell pepper, chopped
2 T oil

Heat the oil, then sauté until just wilted.

½ c white wine
2 T lemon juice
2 T oil
2 in. fresh ginger, peeled and finely chopped
3 leaves fresh sage, chopped
Salt to taste
1 t cornstarch dissolved in 2 t water

Combine all ingredients and simmer about 15 minutes.

1 lb fresh shrimp, peeled and deveined
2 T lemon juice
½ fresh ginger, finely chopped
Salt to taste
1 t oil

Marinate shrimp in the other ingredients in a plastic bag for about 10 minutes while the vegetables are cooking. Remove the vegetables from the sauté pan and add shrimp. Cook until just pink, about 1-2 minutes per side.


¼ c sweetened coconut shavings

"Shrimp Stir Fry with Ginger Lemon Sauce" by Karen Ullo (

Copyright 2020 Karen Ullo. All rights reserved.

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Copyright 2020 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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