Lemon-Garlic Shrimp and Vegetables

By S PDX

Ingredients

• 4 teaspoon oil, olive, extra virgin, divided
• 2 large pepper(s), red, bell, diced
• 2 lbs. asparagus, trimmed & cut into 1" lengths
• 2 tsp lemon zest, freshly grated
• 1/2 tsp salt, divided
• 5 clove(s) garlic, minced
• 1 lbs. shrimp, raw, 26-30 per pound, peeled & deveined
• 1 cup(s) broth, chicken, reduced-sodium
• 1 tsp cornstarch
• 2 tbsp lemon juice
• 2 tablespoon parsley, chopped

Details

Servings 4
Adapted from jillianmichaels.com

Preparation

Step 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.

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.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 226
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 174 mg
Sodium: 514 mg
Total Carbohydrate: 14 g
Dietary Fiber: 4 g
Protein: 28 g