Lemon-Garlic Shrimp & Vegetables

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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.

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  • 35 mins

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

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.

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