Lemon-Garlic Shrimp & Vegetables

By MaryEllen

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Ingredients

• 4 tsp extra-virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 lbs asparagus, trimmed and cut into 1-inch lengths
• 2 tsp freshly grated lemon zest
• 1/2 tsp salt, divided
• 5 cloves garlic, minced
• 1 lb raw shrimp, (26-30 per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 tsp cornstarch
• 2 Tbs lemon juice
• 2 Tbs chopped fresh parsley
• Servings: 4
• Cooking Times
• Cooking Time: 35 minutes
• Total Time: 35 minutes
• Nutrition Facts
• Serving size: 1/4 of a recipe (17.4 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 239.6
• Calories From Fat (26%) 61.81
• % Daily Value
• Total Fat 6.99g 11%
• Saturated Fat 1.13g 6%
• Cholesterol 172.37mg 57%
• Sodium 605.14mg 25%
• Potassium 908.78mg 26%
• Total Carbohydrates 17.22g 6%
• Fiber 6.5g 26%
• Sugar 7.59g
• Protein 29.9g 60%
• Tips
• Carbohydrate Servings: 1
• Exchanges: 2 vegetable, 3 lean meat, 1 fat

Details

Cooking time 35mins

Preparation

Step 1

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.